Refreshing and Clean Agujas Stew with Side Dishes & Pancakes
A Generous Table Set with Homegrown Vegetables on Kimchi-Making Morning: Agujas Stew, Minari Salad, Spinach Salad, and Napa Cabbage Pancake
Last weekend, we made a bountiful kimchi using vegetables from my brother-in-law’s diligently tended garden. Amidst the busy preparations for kimchi, the weekend morning breakfast was made even more special with Agujas stew, fragrant seasoned greens, and crispy napa cabbage pancakes, all made with fresh ingredients. Here’s a special home-style recipe perfect for enjoying while making kimchi.
Aromatic Minari Salad- 100g Minari leaves (stems can be used for kimchi seasoning)
- 1 Tbsp Soy Sauce
- A pinch of Sesame Oil
- A pinch of Sesame Seeds
Nutritious Spinach Salad- 150g Spinach
- 2 Tbsp Soy Sauce
- A pinch of Sesame Oil
- A pinch of Sesame Seeds
Refreshing Agujas Stew (Mul-megi Tang)- 1 Agujas fish, cleaned (approx. 500g)
- 1L Anchovy-Dashi Broth
- 1/3 Korean Radish (approx. 150g), thinly sliced
- 3 Tbsp Soy Sauce (or adjust to taste)
- 1 Tbsp Minced Garlic
- A few Sliced Scallions (for garnish)
- A small amount of Minari (for finishing, cut into 2-3cm pieces)
Savory Napa Cabbage Pancake- 1/4 head Salted Napa Cabbage (main part of the leaves)
- 1 cup (100g) Pancake Mix
- 1 cup (200ml) Water
- Plenty of Cooking Oil
- 150g Spinach
- 2 Tbsp Soy Sauce
- A pinch of Sesame Oil
- A pinch of Sesame Seeds
Refreshing Agujas Stew (Mul-megi Tang)- 1 Agujas fish, cleaned (approx. 500g)
- 1L Anchovy-Dashi Broth
- 1/3 Korean Radish (approx. 150g), thinly sliced
- 3 Tbsp Soy Sauce (or adjust to taste)
- 1 Tbsp Minced Garlic
- A few Sliced Scallions (for garnish)
- A small amount of Minari (for finishing, cut into 2-3cm pieces)
Savory Napa Cabbage Pancake- 1/4 head Salted Napa Cabbage (main part of the leaves)
- 1 cup (100g) Pancake Mix
- 1 cup (200ml) Water
- Plenty of Cooking Oil
- 1/4 head Salted Napa Cabbage (main part of the leaves)
- 1 cup (100g) Pancake Mix
- 1 cup (200ml) Water
- Plenty of Cooking Oil
Cooking Instructions
Step 1
[Prepare Minari Salad] Wash the minari thoroughly. Separate the leaf parts from the stems (save stems for kimchi seasoning). Blanch the leaves in boiling water for a moment. Rinse under cold water, squeeze out excess moisture, and cut into bite-sized pieces. 
Step 2
[Season Minari Salad] In a bowl, combine the prepared minari with 1 Tbsp soy sauce, a pinch of sesame oil, and a pinch of sesame seeds. Gently toss to combine. Add a little more soy sauce if needed for seasoning. 
Step 3
[Blanch and Chop Spinach] Wash the spinach thoroughly, removing the roots. In boiling water with a pinch of salt, blanch the spinach for 1 minute. Rinse under cold water, squeeze out excess moisture, and cut into bite-sized pieces. 
Step 4
[Season Spinach Salad] Place the blanched spinach in a bowl. Add 2 Tbsp soy sauce, a pinch of sesame oil, and a pinch of sesame seeds. Gently toss to combine, enhancing the spinach’s natural sweetness while seasoning. 
Step 5
[Make Agujas Stew Broth] In a pot, combine anchovies and kelp with 1L of water. Bring to a boil and simmer for 10 minutes to create a rich broth. Remove the anchovies and kelp. 
Step 6
[Cook Agujas Stew] Once the broth is boiling, add the sliced Korean radish and cook over medium heat for about 5 minutes until the radish is tender. Then, add the cleaned Agujas fish and cook. 
Step 7
[Season and Finish Agujas Stew] Once the fish is cooked, add 3 Tbsp soy sauce for seasoning. Add the sliced scallions and minari, and simmer briefly before turning off the heat. Be careful not to overcook the delicate Agujas fish. 
Step 8
[Make Napa Cabbage Pancake Batter] In a bowl, mix 1 cup of pancake mix with 1 cup of water until smooth, creating a thin batter. Ensure the consistency is not too thick, or the pancake will be heavy. 
Step 9
[Prepare Napa Cabbage for Pancake] Trim the tough core from the salted napa cabbage. Gently unfold the leaves, preparing them to be coated in batter. 
Step 10
[Fry Napa Cabbage Pancake] Heat a generous amount of cooking oil in a frying pan over medium-low heat. Coat the prepared napa cabbage leaves evenly with the batter and place them in the hot pan. Fry until both sides are golden brown and the edges are crispy. 
Step 11
[Serve Napa Cabbage Pancake] Transfer the well-fried napa cabbage pancake to a plate and cut into 2-3 manageable pieces. Enjoy as is, as the salted cabbage provides ample flavor. No additional dipping sauce is needed. 