Aromatic Curry Fish Cake Stew
Super Simple Curry Fish Cake Stew Recipe (Curry + Fish Cake)
Introducing a side dish that’s incredibly easy to make and enjoy.
Main Ingredients
- 3 sheets of square fish cakes
- 1/3 stalk of green onion
- 1 Korean chili pepper
Cooking Instructions
Step 1
First, slice the fish cakes into bite-sized pieces, about 2cm wide. Slice the green onion diagonally and finely chop the Korean chili pepper. If you enjoy a spicier flavor, you can increase the amount of chili pepper. Alternatively, if you’re cooking for children, you can omit it or use a milder type of pepper.
Step 2
Pour 200ml of water into a pot and bring it to a boil over high heat. Once the water starts boiling, add the sliced fish cakes and 1 tablespoon of curry powder. Stir well to dissolve the curry powder. It’s important to stir continuously as you boil to prevent lumps from forming.
Step 3
Once the fish cakes are somewhat cooked, add 1 tablespoon of Korean soup soy sauce and 1/2 teaspoon of salt to season. Using Korean soup soy sauce adds a deep umami flavor, and the salt allows for final taste adjustment. Taste and add a little more salt if it’s not seasoned enough.
Step 4
Finally, add the sliced green onion and Korean chili pepper, and simmer for another moment until finished. Once the vegetables are added, simmer for just 1-2 minutes until they soften. Boiling for too long can diminish the crisp texture of the vegetables.
Step 5
Your delicious Curry Fish Cake Stew is complete! It’s absolutely wonderful served over a bowl of hot rice. Leftovers can be stored in an airtight container in the refrigerator and enjoyed for about 2-3 days.
