Hearty and Delicious Fish Cake Kimchi Stew
Hearty and Delicious Fish Cake Kimchi Stew
Whip up a Flavorful Fish Cake Kimchi Stew with Leftover Fish Cakes and Aged Kimchi
Got some leftover fish cakes at home? Today, let’s make a hearty fish cake kimchi stew that perfectly balances spicy kimchi with the chewy texture of fish cakes. It’s a deeply satisfying dish that will have you reaching for extra bowls of rice. This recipe is simple yet delivers a rich, complex flavor!
Kimchi Stew Ingredients- 4 ladles of well-fermented kimchi (approx. 2 cups)
- 2-3 Tbsp cooking oil
- 700ml water (approx. 3.5 cups)
- 1 handful of green onions (mostly white parts)
- 0.5 Tbsp minced garlic
- 130g firm fish cakes (about 2-3 pieces)
- 100g canned tuna (including oil)
- 0.5 Tbsp salted shrimp (including liquid)
Cooking Instructions
Step 1
This is the crucial step for a flavorful kimchi stew! Place 4 ladles of well-fermented kimchi in a pot and generously add 2-3 tablespoons of cooking oil. Stir-fry the kimchi over medium-high heat for about 5 to 10 minutes, until it becomes tender and the liquid slightly reduces. Stir occasionally to prevent burning. Thoroughly stir-frying the kimchi will deepen its umami flavor significantly.
Step 2
Pour 700ml of water into the stir-fried kimchi. You can adjust the amount of water based on the saltiness of your kimchi or your preferred consistency. Start with 700ml and adjust by adding or reducing as it simmers.
Step 3
Add the entire 100g can of tuna, including the oil. The tuna oil will add richness and a savory depth to the broth. Including the oil makes the stew smoother and enhances its nutty flavor.
Step 4
Now it’s time to add the seasonings. Stir in 0.5 tablespoon of minced garlic, 1 tablespoon of gochugaru (Korean chili flakes – optional, but recommended for extra spice), and 0.5 tablespoon of salted shrimp for that umami boost. Mix well. Bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer gently to allow the flavors to meld.
Step 5
We’ll add the fish cakes directly to the simmering stew. Cut the 130g of firm fish cakes into bite-sized pieces (usually 2-3 cuts per cake) and add them to the pot. The fish cakes will absorb the rich broth, adding a delightful chewy texture.
Step 6
Slice the green onions into bite-sized pieces. You can use both the white and green parts, but using mostly the white parts will add a refreshing sweetness to the broth.
Step 7
Once the stew comes to a boil again after adding the fish cakes, add the sliced green onions generously. Let it simmer for about 1 more minute. Avoid overcooking the green onions, as this will diminish their crispness – just a short simmer is key!
Step 8
Your delicious fish cake kimchi stew is ready, boasting a fantastic combination of spicy kimchi and chewy fish cakes! Enjoy it piping hot with a bowl of rice!
