The following article will guide you on the recipe for spicy Korean fish cake and spicy Korean fish cake hot pot that is both delicious and simple to make. Click to see right away and let’s get cooking now!
1. Spicy Korean Fish Cake
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Preparation Time
20 minutes
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Difficulty Level
Easy
Ingredients for Spicy Korean Fish Cake Serves 2
Korean fish cake 4 pieces (can be found in large supermarkets or Korean supermarkets) Korean chili sauce 2 tablespoons Korean chili powder 4 teaspoons Vinegar 1 tablespoon Garlic 1 clove Green onion 1 stalk (leek) Seasoning 30 gr (cooking oil/ sugar/ salt…)
How to Prepare Spicy Korean Fish Cake
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Prepare the Ingredients
Peel and finely chop the garlic. For frozen fish cakes, you need to thaw them for about 2 hours before cooking. Then, rinse the fish cakes briefly with warm water. Fold the fish cakes in half and then fold the length into a zigzag shape, and skewer them with bamboo skewers.
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Make the sauce
Add 2 tablespoons of chili sauce, 4 teaspoons of chili powder, 1 tablespoon of vinegar, and 2 tablespoons of white sugar into a bowl and mix well. You can replace sugar with honey or corn syrup according to your preference.
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Make spicy fish cake
Heat a pan on the stove with 1 tablespoon of cooking oil, add minced garlic and sauté until golden. Pour the sauce you just made into the pan and stir briefly, keeping the heat medium, and add 30ml of water to thin the sauce.
Add the fish cake skewers into the sauce pan, turn the fish cake to avoid burning. Use a spoon to drizzle the sauce evenly over the skewers, let it sit for about 2 – 3 minutes for the fish cake to absorb the sauce, then turn off the heat.
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Final product
The fish cake when completed has a fragrant aroma, chewy and soft texture, with a sweet, sour, and spicy flavor that is hard to resist. You can sprinkle some chopped green onions on top for decoration.
2. Korean Fish Cake Hot Pot
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Korean Fish Cake Hot Pot Serves 2
Dried anchovies 50 gr Dried seaweed 15 gr (available at supermarkets) White radish 600 gr Korean fish cake 300 gr (available at large supermarkets or Korean supermarkets) Fresh shiitake mushrooms 150 gr Enoki mushrooms 150 gr Crown daisy 150 gr (chrysanthemum) Seasoning 30 gr (sugar/ seasoning powder/ salt…)
How to Prepare Korean Fish Cake Hot Pot
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Prepare the Ingredients
600 gr of white radish, wash clean, peel and cut into cubes. 150 gr of shiitake mushrooms, wash gently, cut off any bad parts and dirt; if the mushroom stems are too tough, they should be cut off. 150 gr of enoki mushrooms, cut off the roots, soak in diluted salt water for about 5 minutes, then rinse with cold water.
150 gr of crown daisy, cut off the roots and old stems, remove any yellow leaves. Cut into lengths of about 5 – 7cm, wash clean and place in a basket to drain.
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Cook the Broth
50 gr of dried anchovies, remove the insides, add to a pot with 1 liter of filtered water, along with the white radish and 15 gr of dried seaweed. Simmer on low heat for 15 minutes to make the broth.
Then, add 10 gr of sugar and 8 gr of seasoning powder, stir well with a spoon and let it cook for another 5 minutes. Strain the broth for the hot pot.
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Cook the hotpot
Fold the fish cakes into thirds, arrange them in a zigzag shape and skewer them. Heat another pot for the hotpot, add the fish cakes, enoki mushrooms, shiitake mushrooms, and water spinach. Take the broth prepared earlier and pour it into the hotpot. Bring the hotpot to a boil and then lower the heat to keep the broth warm for serving.
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Final product
The hotpot broth is fragrant, steaming, rich, and sweet. You can prepare an additional 1 kg of small vermicelli or 2 packs of noodles to enjoy with the hotpot!
Tips for making the dish:
- How to choose shiitake mushrooms: choose medium-sized caps, tightly curled, and brownish-yellow in color.
- How to store shiitake mushrooms: Use a damp soft cloth to clean the mushrooms, arrange them neatly in newspaper, wrap tightly, and store in the refrigerator.
- How to store enoki mushrooms: You can wrap them tightly in newspaper and keep them at a temperature of about 10 to 15 degrees Celsius (in the refrigerator) to preserve them for 30 – 40 days.
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With 2 ways to cook delicious dishes with Korean fish cake above, TasteVN wishes you success! Enjoy and share this cooking tip with your loved ones and friends!
*Refer to images and recipes from cooky.vn.
