Spicy Gochujang Fish Cake Stew
A Refreshingly Spicy and Flavorful Gochujang Fish Cake Stew
Craving something spicy and invigorating? I pulled out some frozen fish cakes and made this delicious Gochujang Fish Cake Stew. The combination of savory fish cakes and fresh vegetables in a bold, spicy broth is incredibly satisfying and perfect for a comforting meal. It’s a dish that will surely uplift your spirits!
Main Ingredients- 1 handful of enoki mushrooms (about 50g)
- 1/4 small onion (about 50g)
- 1 small green onion (about 50g)
- 2 cloves garlic
- 1/5 red chili pepper
- 1/4 green chili pepper
- 2 sheets of square fish cakes
- 6 rolled fish cakes
- 1 hard-boiled egg
- 700-800ml water
Seasoning & Broth- 1 pack of store-bought anchovy broth base (200-250ml)
- 1 Tbsp gochujang (Korean red chili paste)
- 1/2 Tbsp Cheongyang chili powder (adjust to taste)
- A pinch of black pepper
- 1 Tbsp soup soy sauce
- 1 Tbsp Yeondoo (all-purpose vegetable broth) or fish sauce/tuna extract
- 1 pack of store-bought anchovy broth base (200-250ml)
- 1 Tbsp gochujang (Korean red chili paste)
- 1/2 Tbsp Cheongyang chili powder (adjust to taste)
- A pinch of black pepper
- 1 Tbsp soup soy sauce
- 1 Tbsp Yeondoo (all-purpose vegetable broth) or fish sauce/tuna extract
Cooking Instructions
Step 1
Let’s start by prepping the ingredients. Trim the bottom ends of the enoki mushrooms and separate them into manageable clumps. Slice the onion thinly into strips. Mince the garlic. Slice the green onion, red chili, and green chili peppers diagonally; this helps them release their flavor and aroma into the broth. Cut the square fish cakes into bite-sized pieces, such as triangles or squares.
Step 2
In a pot, combine 700-800ml of water and 1 pack of the store-bought anchovy broth base. Stir well to dissolve. If you don’t have store-bought broth, a homemade anchovy-kelp broth works great too. Once the water comes to a boil, add 1 heaping tablespoon of gochujang and stir until it’s fully dissolved. Then, add 1/2 tablespoon of Cheongyang chili powder and a pinch of black pepper to create the spicy base for your stew.
Step 3
Add all the prepared square fish cakes and rolled fish cakes to the pot. Let them simmer together while you adjust the seasoning of the broth. Stir in 1 tablespoon of soup soy sauce and 1 tablespoon of Yeondoo for added depth and umami. Taste the broth and add more soup soy sauce or salt if needed to reach your desired saltiness.
Step 4
Now, add the prepared enoki mushrooms, sliced onion, green onion, red chili, and green chili peppers. Let the stew simmer for a few more minutes to allow the vegetables to soften and release their natural sweetness into the broth. Once all ingredients are well cooked and flavors have melded, turn off the heat. Pro Tip: For a longer-lasting warm stew, thread the fish cakes onto skewers and transfer them to a ttukbaegi (earthenware pot). Skewer them after cooking to prevent the skewers from burning. You can also bring the broth to a boil one more time after transferring to the ttukbaegi to keep it hot for an extended period. Garnish with the hard-boiled egg to complete this hearty and comforting meal!
