Vienna Sausage, Perilla Pepper, and Fish Cake Stew
Easy & Simple Large-Batch Side Dish! Vienna Sausage, Perilla Pepper, and Fish Cake Stew!
A large-batch side dish that anyone can easily make! This Vienna sausage, perilla pepper, and fish cake stew is a hit with kids and is a great addition to any meal.
Main Ingredients- 400g Vienna sausages
- 200g round fish cakes
- 150g Perilla peppers (kkwaet peppers)
Seasoning- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (like Mirin or Cheongju)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 500ml water
- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide
- 1 Tbsp oyster sauce
- 1 Tbsp cooking wine (like Mirin or Cheongju)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 500ml water
Cooking Instructions
Step 1
Prepare the Vienna sausages. If you are using larger sausages or other types of processed meat, cut them into bite-sized pieces. For children, consider leaving them slightly larger.
Step 2
Make 1 to 2 shallow scores on each Vienna sausage. Scoring helps the sauce to penetrate better, infusing more flavor, and makes the sausages look appealing as they open up during cooking.
Step 3
Trim the stems off the perilla peppers and wash them thoroughly under running water. If you find perilla peppers too spicy, you can remove the seeds before cutting.
Step 4
Cut the washed perilla peppers into 2 to 3 pieces, roughly the same size as the Vienna sausages. Avoid cutting them too small, as they might break down during cooking.
Step 5
Cut the round fish cakes into 3 equal pieces. Fish cakes cook quickly, so avoid cutting them too thinly to maintain a pleasant chewy texture.
Step 6
In a small bowl, combine 5 Tbsp soy sauce, 3 Tbsp oligosaccharide, 1 Tbsp oyster sauce, and 1 Tbsp cooking wine. Mix well to create the seasoning sauce. Oyster sauce adds a wonderful depth of flavor.
Step 7
Place the prepared Vienna sausages and fish cakes into a wide pan or pot. Pour the prepared seasoning sauce over them. Give everything a gentle stir to ensure the ingredients are coated.
Step 8
Add 500ml of water to the pan. The water should just cover the ingredients. Bring to a boil over high heat and simmer uncovered for about 7 minutes. This step allows the sausages and fish cakes to absorb the delicious flavors of the sauce.
Step 9
After 7 minutes, when the scored parts of the Vienna sausages start to open up slightly, add the cut perilla peppers to the pan. Gently mix them with the other ingredients and continue to simmer for another 5 minutes. Keep an eye on the perilla peppers to ensure they don’t become too soft.
Step 10
Once the sauce has reduced to about one-third of its original volume, stir in 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Your delicious Vienna sausage, perilla pepper, and fish cake stew is now ready! It will have a beautiful glaze and a fragrant aroma, making it a perfect side dish for rice.
