Spicy and Silky Tofu Stew with Fish Cakes
Chef Shim Ji-ho’s Delicious Fish Cake and Soft Tofu Stew Recipe
The rain seems to be lingering, making us crave a warm, comforting bowl of stew. How about this spicy yet incredibly smooth soft tofu stew that will have you finishing two bowls of rice in no time? Chef Shim Ji-ho’s secret is that even without adding any sugar, the natural sweetness from the fish cakes and the spicy chili oil create a perfectly balanced flavor. It’s incredibly delicious without needing many extra ingredients.
Main Ingredients- 1 block Soft Tofu
- 2-3 sheets Square Fish Cakes
- 1/2 stalk Green Onion
- 1 Red Chili (e.g., Cheongyang pepper)
- 1 handful King Oyster Mushrooms
- 1 Egg
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1-2 Pinches Salt
- A little Vegetable Oil
- Broth or Water, as needed
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1-2 Pinches Salt
- A little Vegetable Oil
- Broth or Water, as needed
Cooking Instructions
Step 1
1. Prepare Ingredients: Gather your main ingredients: soft tofu, fish cakes, and green onions. Slice the square fish cakes generously into strips. You can also add any leftover vegetables from your fridge or an egg for extra richness. While Chef Shim Ji-ho used an egg, adding king oyster mushrooms also creates a wonderful texture combination.
Step 2
2. Slice Fish Cakes: Cut the flat, square fish cakes into thick strips, about 0.7 cm wide. Rolling them up before slicing can make it easier. Finely chop the red chili and thinly slice the green onion for making aromatic oil.
Step 3
3. Make Green Onion Oil: In a pan, add the chopped green onions and vegetable oil. Heat over medium-low heat to create green onion oil. It’s important to simmer gently to prevent burning, allowing the aroma to infuse the oil. You’ll know it’s ready when it starts to bubble gently.
Step 4
4. Make Chili Oil: Once the green onion oil is gently bubbling, add the gochugaru (Korean chili flakes) and stir-fry over low heat to create chili oil. This step releases a wonderfully spicy and aromatic fragrance.
Step 5
5. Sauté Fish Cakes: When the chili oil is fragrant, add the sliced fish cakes, soy sauce, oyster sauce, and salt. Sauté everything together until the fish cakes are well coated and slightly softened.
Step 6
Once the fish cakes are evenly sautéed and smell delicious…
Step 7
6. Add Broth and Boil: Pour in the broth or water and bring it to a rolling boil over high heat.
Step 8
7. Add Soft Tofu: When the broth is boiling, gently add the soft tofu. Be careful not to splash. If you’re using king oyster mushrooms, add them now as well.
Step 9
8. Finish with Chili and Egg: Finally, add the chopped red chili and lightly beat the egg, then pour it into the stew. Cook for another minute or so until the egg is set. Adjust seasoning to your preference. Your delicious fish cake and soft tofu stew is ready!
