Classic Korean Comfort Food: Savory Braised Cutlassfish and Vibrant Tomato Egg Stir-fry
A Hearty and Delicious Meal: Braised Cutlassfish and Tomato Egg Stir-fry Recipe
Inspired by a market find of two fresh cutlassfish for a bargain and tomatoes from my brother-in-law’s garden, I decided to whip up a comforting home-cooked meal! Using ingredients readily available in my fridge, I created a satisfying feast. This recipe features the spicy and sweet flavors of braised cutlassfish, the refreshing tang of tomato and egg stir-fry, and a cool, nutty soy milk soup. Perfect for the whole family!
For the Savory Braised Cutlassfish- 1 Cutlassfish (Thickly cut)
- 1 Potato (Cut into large chunks)
- 1 Red chili pepper (Seeded and finely chopped)
- 1/4 Zucchini (Sliced into half-moons)
Braising Sauce Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Oligodang (Corn syrup or rice syrup)
- 2 Tbsp Jin-ganjang (Soy sauce for soup)
- 1 cup Dashima (Kelp) broth
- 1/2 Green onion (Chopped)
- 1 Tbsp Minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
For the Tomato and Egg Stir-fry- 1 Ripe tomato (Cut into bite-sized pieces)
- 1/5 Zucchini (Sliced into half-moons)
- 3 Eggs
- Salt to taste
- Toasted sesame seeds for garnish
- A little cooking oil (e.g., soybean or canola oil)
For the Chilled Soy Milk Soup- 1 cup Prepared soy milk (Unsweetened)
- 1/2 cup Cold barley tea or water
- 1/4 Cucumber (Thinly julienned)
- Toasted sesame seeds
- A pinch of salt
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Oligodang (Corn syrup or rice syrup)
- 2 Tbsp Jin-ganjang (Soy sauce for soup)
- 1 cup Dashima (Kelp) broth
- 1/2 Green onion (Chopped)
- 1 Tbsp Minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
For the Tomato and Egg Stir-fry- 1 Ripe tomato (Cut into bite-sized pieces)
- 1/5 Zucchini (Sliced into half-moons)
- 3 Eggs
- Salt to taste
- Toasted sesame seeds for garnish
- A little cooking oil (e.g., soybean or canola oil)
For the Chilled Soy Milk Soup- 1 cup Prepared soy milk (Unsweetened)
- 1/2 cup Cold barley tea or water
- 1/4 Cucumber (Thinly julienned)
- Toasted sesame seeds
- A pinch of salt
- 1 cup Prepared soy milk (Unsweetened)
- 1/2 cup Cold barley tea or water
- 1/4 Cucumber (Thinly julienned)
- Toasted sesame seeds
- A pinch of salt
Cooking Instructions
Step 1
1. Prepare the vegetables and braising sauce for the Cutlassfish Stew: First, chop the potatoes, red chili pepper, and zucchini for the stew into manageable pieces. Line the bottom of a pot with the chunky potato pieces. Arrange the cleaned cutlassfish pieces on top of the potatoes. (Tip: Soaking the fish in rice water or milk for a short while can help remove any fishy odor.) In a small bowl, combine the gochugaru, oligodang, jin-ganjang, and minced garlic. Pour in the prepared dashima broth and mix well to create the braising sauce.
Step 2
2. Braise the Cutlassfish to perfection: Add a piece of dashima to the pot with the fish and potatoes, cover with cold water, and let it soak for about 5 minutes. Pour this infused water along with the prepared braising sauce over the fish. Bring to a boil over high heat, then reduce to medium-low and let it simmer gently. Add the zucchini and red chili pepper, and continue to simmer for about 5-7 minutes until the sauce thickens and flavors meld. Finally, add the chopped green onion and simmer for another minute before turning off the heat. Drizzle with sesame oil and sprinkle with sesame seeds. Serve hot with rice in a beautiful dish for a complete and delicious meal!
Step 3
3. Quick and Easy Tomato and Egg Stir-fry: Cut the tomatoes and zucchini into bite-sized pieces. Crack the three eggs into a bowl, season lightly with salt, and whisk well with a fork or chopsticks until smooth. Heat a generous amount of cooking oil in a frying pan over medium heat. Add the chopped tomatoes and zucchini and stir-fry briefly until slightly softened. Push the vegetables to one side of the pan, and pour the beaten eggs into the empty space. As the eggs begin to set, gently stir and scramble them until they form soft curds. Lightly toss the stir-fried vegetables and scrambled eggs together. Your flavorful tomato and egg stir-fry is ready!
Step 4
4. Refreshing Chilled Soy Milk Soup: Combine the prepared soy milk with cold barley tea or water. Top with thinly julienned cucumber and toasted sesame seeds. Season lightly with salt to your preference. This cool and nutty soy milk soup is the perfect refreshing finish to your meal.
