Spicy and Hearty Kimchi Fish Cake Stew: An Easy Recipe
Perfect for Chilly Days: Flavorful Kimchi Fish Cake Stew
When you’re wondering what to cook, this recipe using readily available kimchi and two frozen fish cakes from your freezer is a lifesaver! This warm and spicy stew is a comforting meal, especially on cooler days, and a guaranteed crowd-pleaser. Enjoy a satisfying meal!
Stew Ingredients- 1 block of firm tofu (approx. 300g)
- 200g well-fermented kimchi
- 2 sheets of square fish cakes (approx. 100g)
- 3 fresh shiitake mushrooms
- 1 spicy Cheongyang pepper
- 1 red bell pepper for color
Cooking Instructions
Step 1
First, let’s make the clear and refreshing broth for the stew. In a pot, combine 1 liter of cold water, 5 dried anchovies (with insides removed), and 3 sheets of 5x5cm dried kelp. Bring to a boil over medium heat. Remove the kelp after 5 minutes of boiling to prevent a bitter taste.
Step 2
It’s time to prepare the ingredients! Cut the tofu into 1.5cm thick slices. Slice the square fish cakes into similar sized pieces as the tofu. Remove the stems from the Cheongyang and red peppers and slice them diagonally about 0.5cm thick for a beautiful presentation and flavor.
Step 3
Prepare the kimchi: measure out 200g along with some of its juice and cut it into bite-sized pieces, similar in size to the tofu. Using well-fermented, sour kimchi will give the stew a deeper flavor. If your kimchi is too sour, you can adjust the amount of sugar accordingly.
Step 4
Once the broth is boiling, remove and discard the kelp and anchovies. Now it’s time to add the spiciness! Stir in 2 Tbsp of gochugaru, 0.5 Tbsp of saeujeot for that savory depth, 0.5 Tbsp of sugar to balance the flavors, and 1 Tbsp of minced garlic for aroma. Let it simmer.
Step 5
When the broth comes to a rolling boil again, add the prepared fish cakes and kimchi. Let it simmer until the fish cakes absorb the flavorful broth.
Step 6
Add the sliced shiitake mushrooms and continue to simmer for about 3-4 minutes. The earthy aroma of the mushrooms will enrich the broth, creating a more complex flavor.
Step 7
Now it’s time to add the tofu. Gently add the tofu to the pot and simmer for a little longer. Be careful not to break the tofu while it cooks.
Step 8
Finally, add the red bell pepper for color and the Cheongyang pepper for a spicy kick. Cook for another 1-2 minutes. The spicy aroma from the peppers will infuse into the stew, making it even more delicious.
Step 9
It’s time for the final seasoning. Stir in 1 Tbsp of soup soy sauce and taste. If needed, add a little more salt or saeujeot. Your warm and delicious Kimchi Fish Cake Stew is ready! Enjoy it with a bowl of freshly cooked rice.
