Heartwarming Old-Fashioned Fish Cake Kimchi Stew
How to Make Fish Cake Kimchi Stew with Grandma’s Deep, Comforting Flavor (Grandma’s Secret Recipe)
I was deeply impressed by the fish cake kimchi stew my grandmother used to make when I was little, so I tried to recreate it. This recipe brings back fond memories of my grandma.
Main Ingredients
- 2 cups well-fermented kimchi (cup measures)
- 2 sheets of flat fish cakes
- 1 stalk of green onion
- 15 dried anchovies (for broth)
- 2 sheets of dried kelp (dashima)
Seasoning & Broth
- 1 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 900ml anchovy-kelp broth
- Korean soup soy sauce (for final seasoning) to taste
- A pinch of black pepper
- 1 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 900ml anchovy-kelp broth
- Korean soup soy sauce (for final seasoning) to taste
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s make a rich and savory broth. Gently heat a pot and lightly toast the 15 dried anchovies, after removing their heads and innards. Toasting reduces any fishy smell and enhances their nutty flavor. Add the toasted anchovies and 2 sheets of kelp to the pot, then pour in 900ml of cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to extract the anchovy-kelp broth.
Step 2
Now it’s time to add the kimchi to build the core flavor of the stew. Place 2 cups of well-fermented kimchi (measured by a standard cup) into the pot first. Adding about 6 tablespoons of kimchi juice along with the kimchi will significantly deepen the broth’s flavor.
Step 3
Pour about half of the prepared anchovy-kelp broth into the pot with the kimchi. Now, turn the heat to medium and wait for the broth to come to a boil. Once it’s boiling, we’ll add the seasonings to balance the flavors.
Step 4
Add 1 tablespoon of sugar and 2 tablespoons of anchovy sauce to enhance the stew’s umami and depth, and mix well. The sugar will gently mellow the kimchi’s acidity, while the anchovy sauce provides a clean and refreshing savory taste.
Step 5
Pour in the remaining anchovy-kelp broth. Cut the 2 sheets of flat fish cakes into bite-sized pieces – cutting them into triangles makes them visually appealing and helps them absorb the broth’s flavor better. Finally, add 1 green onion stalk, sliced diagonally, for a fresh, aromatic touch.
Step 6
We’re almost there! Taste the stew and adjust the seasoning with Korean soup soy sauce as needed. Just before turning off the heat, drizzle 1 tablespoon of cooking oil over the surface. This adds a wonderful silky texture and sheen to the broth, elevating the finished dish. Stir gently, and your fish cake kimchi stew, just like grandma used to make, will be complete! Enjoy.^^
