When life gives you lemons, make lemonade. When it gives you jars of kimchi, make warming fish and kimchi stew.

I almost always have a jar of kimchi in my fridge. And you should, too. It comes in so handy for everything from fried rice to breakfast eggs to mac ‘n’ cheese.

“Striped Bass and Kimchi Stew” is a recipe by cook and food editor Rick A. Martinez, as published in the New York Times.

This recipe is based on the classic Korean dish, kimchi-jjigae, the stew of kimchi, seafood, pork or tofu that comes bubbling ferociously in an iron pot to your table at a Korean restaurant.

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