Chewy Fish Cake and Tender Potato Simmer: A Delicious Combination
Making Fish Cake and Potato Simmer: The Perfect Side Dish
Today, I made a wonderful fish cake and potato simmer, perfect as a side dish for children. Adding potatoes to the fish cakes makes it much milder and tastier.
Main Ingredients
- 350g Potatoes
- 200g Fish Cakes (eomuk)
- A little dried Wood Ear Mushrooms
- 1 Onion
- 1 Tbsp Minced Garlic
- 2 Dried Cheongyang Peppers (optional, for extra spice)
- 1 piece Carrot
Simmering Sauce
- 5 Tbsp Soy Sauce (jin-ganjang)
- 2 Tbsp Cooking Wine (mirin)
- 1 Tbsp Anchovy Sauce (or a little soup soy sauce)
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 1 cup Water or Anchovy Broth
- 5 Tbsp Soy Sauce (jin-ganjang)
- 2 Tbsp Cooking Wine (mirin)
- 1 Tbsp Anchovy Sauce (or a little soup soy sauce)
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 1 cup Water or Anchovy Broth
Cooking Instructions
Step 1
First, rehydrate the dried wood ear mushrooms by soaking them in lukewarm water for about 20 minutes until fully softened. Rinse the soaked mushrooms thoroughly under running water, trim the tough stems, and squeeze out excess water. Cut the carrot into bite-sized cubes, similar in size to the potatoes. You can also add any leftover vegetables you have in the fridge, like bell peppers or zucchini.
Step 2
Peel the potatoes and cut them into roughly 1.5 to 2 cm cubes. Be careful not to cut them too small, as they can become mushy while cooking. Cut the carrot into similar-sized cubes.
Step 3
Cut the fish cakes into similar-sized pieces (about 1.5 to 2 cm) as the potatoes. To ensure a cleaner taste and chewier texture, briefly blanch the cut fish cakes in boiling water or rinse them under cold water to remove any impurities and excess oil. After blanching or rinsing, drain them well.
Step 4
In a deep pan or pot, add the cubed potatoes, blanched fish cakes, and cut carrots. Pour in all the simmering sauce ingredients (soy sauce, cooking wine, anchovy sauce, oligodang, and water or broth). Bring to a boil over high heat.
Step 5
Once the sauce begins to boil, add the sliced onion, rehydrated wood ear mushrooms, minced garlic, and the dried Cheongyang peppers (if using). Reduce the heat to medium-low, cover the pot, and let it simmer gently for about 10-15 minutes, or until the potatoes are fully cooked and tender. Stir occasionally to prevent the sauce from sticking or burning.
Step 6
When the potatoes are tender enough to be pierced easily with a fork, remove the lid and increase the heat to medium. Cook for another 2-3 minutes, stirring, until the sauce has thickened slightly and coats the ingredients with a glossy sheen.
Step 7
Taste the dish and adjust seasoning if needed, adding more soy sauce or a pinch of sugar to your preference. Turn off the heat and finish by drizzling with sesame oil and sprinkling with sesame seeds for added aroma and flavor. Enjoy this delicious fish cake and potato simmer while it’s warm, or let it cool for an even deeper, richer taste!
