Dive into the comforting warmth of Korean cuisine with this irresistible No-Crumble Potato & Fish Cake Stew, a simple yet flavorful side dish perfect for any meal. This recipe focuses on achieving the perfect texture – tender potatoes and deliciously firm fish cakes in a subtly spicy, savory broth. Forget about mushy potatoes; this method ensures a delightful contrast of textures that elevates the dish beyond the ordinary. Imagine the satisfying chew of the fish cakes mingling with the soft, melt-in-your-mouth potatoes, all swimming in a rich, deeply satisfying broth.
This easy-to-follow recipe is perfect for both seasoned cooks and beginners alike, requiring minimal ingredients and simple techniques. Ready to experience the magic of this Korean culinary gem? Let's get started with the step-by-step instructions below!
Tools Needed
- Mixing bowl
- Wok or pot
Ingredients
- Potatoes: 2 large (500g each, after peeling)
- Corn syrup: 4 tablespoons
- Fish cakes: 300g
- Onion: 1/2
- Soy sauce: 3 tablespoons
- Tuna liquid: 2 tablespoons
- Cooking wine: 2 tablespoons
- Water: 3 tablespoons
- Dajeom (Gochujang): 1 tablespoon
- Red pepper powder: 1/2 tablespoon
- Sesame oil: 1 tablespoon
- Sesame seeds: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare Potatoes and Marinade
- Prepare two large potatoes (500g each after peeling). Cut into finger-joint sized pieces.
- Put the potatoes in a mixing bowl, add 4 tablespoons of corn syrup, and mix well. Let sit for 20 minutes.
- Drain any excess water from the potatoes after 20 minutes.
Step 2. Make the Stew Base
- Put the potato water in a wok or pot. Add 3 tablespoons soy sauce, 2 tablespoons tuna liquid, 2 tablespoons cooking wine, and 3 tablespoons of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 5 minutes.
- After 5 minutes, add 1 tablespoon Dajeom, 1/2 tablespoon red pepper powder, and mix gently.
Step 3. Cook Fish Cakes and Vegetables
- Prepare round fish cakes (300g) and chop half an onion into similarly sized pieces as the potatoes.
- Add the fish cakes and onions. Simmer gently, stirring occasionally, ensuring the potatoes remain firm and don't crumble.
Step 4. Finish and Serve
- When the sauce thickens, add 1 tablespoon sesame oil and 1 tablespoon sesame seeds. Mix gently and turn off the heat.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Soaking the potatoes in corn syrup prevents them from crumbling and improves texture.
- This recipe makes a delicious side dish enjoyed by people of all ages.
Nutrition
- N/A
FAQs
1. Can I use different types of fish cakes?
Yes! While the recipe uses a specific type, feel free to experiment with other fish cake varieties. The cooking time might need slight adjustments depending on the thickness and type.
2. What can I substitute for gochujang if I don't have any?
If you don't have gochujang, you can use a combination of Korean chili flakes (gochugaru) and a little soy sauce or even a dash of your favorite chili sauce for a similar spicy kick.
This No-Crumble Potato & Fish Cake Stew is a versatile and delicious addition to any Korean meal, easily adaptable to your spice preference. Enjoy the satisfying textures and flavors of this simple yet rewarding recipe. So, gather your ingredients and experience the comforting warmth of homemade Korean cuisine!