Crunchy Bean Sprout and Fish Cake Stew: A Delicious Main Dish
Complete a Meal with Just Bean Sprouts and Fish Cakes: Bean Sprout and Fish Cake Stew
When you need a hearty main dish, ‘Bean Sprout and Fish Cake Stew’ can be made in a flash! It’s as simple as simmering the bean sprouts, fish cakes, king oyster mushrooms, and green onions first, then adding the sauce and mixing as it cooks. This dish is recommended as a main side dish that can be made easily, offering the crisp texture of bean sprouts along with the chewy textures of fish cakes and king oyster mushrooms.
Main Ingredients
- 400g fresh bean sprouts
- 200g firm fish cakes (e.g., oval or rectangular)
- 2 king oyster mushrooms
- 1/2 green onion
- A little perilla leaves for garnish (optional)
- 1 paper cup of water (approx. 200ml)
Sauce Ingredients
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp oligo syrup (or corn syrup/honey)
- 1/2 Tbsp anchovy sauce (or fish sauce)
- A pinch of black pepper
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp oligo syrup (or corn syrup/honey)
- 1/2 Tbsp anchovy sauce (or fish sauce)
- A pinch of black pepper
Cooking Instructions
Step 1
First, cut the fish cakes into bite-sized pieces. Ensure they are not too large, as this will help them absorb the sauce better.
Step 2
Finely chop the green onion. You can cut it in half lengthwise before chopping for easier mincing. This will add aroma and flavor to the dish as it cooks.
Step 3
Slice the king oyster mushrooms into thin strips, about 0.5cm thick. Julienne the perilla leaves as well. The perilla leaves can be used as a garnish at the end for added freshness and visual appeal.
Step 4
Now, let’s prepare the delicious sauce! In a small bowl, combine the gochugaru, soy sauce, minced garlic, oligo syrup, anchovy sauce, and a pinch of black pepper. Stir well until all ingredients are thoroughly mixed. Making the sauce in advance allows the flavors to meld beautifully.
Step 5
Take a pot with a lid. Start by layering the bean sprouts at the bottom. Then, add the prepared fish cakes, sliced king oyster mushrooms, and chopped green onions on top. Pour in 1 paper cup (about 200ml) of water. Cover the pot tightly with the lid and bring to a boil over medium-high heat. Layering the ingredients this way helps them cook evenly and retain moisture.
Step 6
Once the bean sprouts have softened slightly but still retain some crunch (they should no longer be raw), pour the prepared sauce evenly over the ingredients. Gently mix everything together with a spoon or spatula, allowing the sauce to coat all the ingredients. Let it simmer for another 2-3 minutes, ensuring the sauce thickens slightly and the flavors penetrate the ingredients.
Step 7
Transfer the cooked and saucy bean sprout and fish cake mixture to a serving plate. Garnish with the julienned perilla leaves and a sprinkle of sesame seeds, if desired. Your delicious main dish, Bean Sprout and Fish Cake Stew, is now ready to be enjoyed! Savor the delightful combination of crisp bean sprouts and chewy fish cakes.
