Pantry Raid! Quick & Easy Batch of 4 Side Dishes
Whip Up Delicious Korean Side Dishes with What’s in Your Fridge!
On a rainy holiday, after sending the kids off, I decided to use up some ingredients from my freezer: dried pollack roe fish cakes, anchovies, dried mussels, and dried shrimp. I quickly whipped up four delightful side dishes that are perfect for any meal! Get ready for some serious rice-stealing flavors.
Crispy Anchovy and Almond Stir-fry- 100g anchovies (small or for broth)
- 30g sliced almonds
- 2 Tbsp sugar
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Savory Dried Shrimp and Pine Nut Stir-fry- 100g dried shrimp (head and innards removed)
- 30g pine nuts
- About 5 Korean green chili peppers (cut into bite-sized pieces)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp honey
- A little cooking oil
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Chewy Fish Cake and Vegetable Stir-fry- 2 sheets of fish cakes (eomuk)
- 1/2 onion (thinly sliced)
- 1/2 stalk green onion (cut diagonally)
- A small amount of carrot (thinly sliced)
- A little minced garlic
- A little cooking oil
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Chewy King Oyster Mushroom and Mussel Stew- 100g dried mussels
- 2 king oyster mushrooms (cut into bite-sized pieces)
- 5 Korean green chili peppers (cut diagonally)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp water
- 2 Tbsp corn syrup (mulyeot)
- A little minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
- 100g dried shrimp (head and innards removed)
- 30g pine nuts
- About 5 Korean green chili peppers (cut into bite-sized pieces)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp honey
- A little cooking oil
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Chewy Fish Cake and Vegetable Stir-fry- 2 sheets of fish cakes (eomuk)
- 1/2 onion (thinly sliced)
- 1/2 stalk green onion (cut diagonally)
- A small amount of carrot (thinly sliced)
- A little minced garlic
- A little cooking oil
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Chewy King Oyster Mushroom and Mussel Stew- 100g dried mussels
- 2 king oyster mushrooms (cut into bite-sized pieces)
- 5 Korean green chili peppers (cut diagonally)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp water
- 2 Tbsp corn syrup (mulyeot)
- A little minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
- 100g dried mussels
- 2 king oyster mushrooms (cut into bite-sized pieces)
- 5 Korean green chili peppers (cut diagonally)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp water
- 2 Tbsp corn syrup (mulyeot)
- A little minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Cooking Instructions
Step 1
1. **Making the Crispy Anchovy and Almond Stir-fry:**
First, clean the anchovies by removing any hard bits like heads or fins. Toast them in a dry pan over low heat to remove any fishy smell. Once lightly golden, add the almonds and sugar, and stir-fry together. As the sugar melts and coats the anchovies and almonds, turn off the heat. Finish with a sprinkle of toasted sesame seeds and a drizzle of sesame oil for a nutty aroma. (*If you prefer a slightly softer anchovy stir-fry, you can add a little corn syrup or honey instead of sugar.*)
Step 2
2. **Making the Savory Dried Shrimp and Pine Nut Stir-fry:**
Heat about 1 tablespoon of cooking oil in a pan over low heat. First, stir-fry the dried shrimp until they turn slightly translucent. Then, add the pine nuts and stir-fry them together. Add the Korean green chili peppers, 2 tablespoons of soy sauce, and 2 tablespoons of cooking wine, and stir-fry quickly. Turn off the heat, then add 2 tablespoons of honey, toasted sesame seeds, and sesame oil. Mix well to combine. The combination of nutty pine nuts and savory shrimp is delightful.
Step 3
3. **Making the Chewy Fish Cake and Vegetable Stir-fry:**
Cut the fish cakes into bite-sized pieces (usually squares). Thinly slice the onion and carrot into similar sizes. Slice the green onion diagonally. Heat a little cooking oil in a pan. First, stir-fry the fish cakes, then add the sliced onion and carrot and stir-fry together. Add your prepared seasoning (if basic seasonings like soy sauce, sugar, minced garlic are needed, add them here according to taste) and stir until everything is evenly coated. Finally, add the green onion, toasted sesame seeds, and sesame oil, and stir-fry briefly to finish. This makes a delicious fish cake stir-fry.
Step 4
4. **Making the Chewy King Oyster Mushroom and Mussel Stew:**
Cut the king oyster mushrooms into bite-sized pieces (usually half-moons or cubes). Soak the dried mussels in lukewarm water for about 10 minutes to rehydrate them (rinse them thoroughly afterward). In a pot, combine the sauce ingredients (soy sauce, cooking wine, water, corn syrup, etc.). Add the sliced king oyster mushrooms and the rehydrated mussels, then bring to a simmer over medium heat. Once the sauce has thickened slightly, add the diagonally sliced Korean green chili peppers and minced garlic, and simmer for a bit longer. Finish by drizzling with toasted sesame seeds and sesame oil. The chewy mushrooms and mussels create a wonderful texture.
