Korean Braised Potato and Fish Cake

Name: Korean Braised Potato and Fish Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potato 300 g; fish cake sheets 180 g; onion 80 g; soy sauce 45 ml; oligosaccharide syrup 20 g; minced garlic 10 g; water 220 ml; sesame oil 5 ml

Simmer 300 g cubed potato and the onion in 220 ml water with 45 ml soy sauce and the garlic over medium heat, lid slightly open, for 8 to 10 minutes, until a chopstick slides halfway in with light resistance. Add the fish cake and 20 g oligosaccharide syrup and shake the pot gently to coat, because hard stirring breaks the potatoes. Braise on medium-low for 5 to 7 more minutes, until a thin layer of sauce remains.

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

The square fish cake sheets (eomuk) are cut into triangles small enough to pick up together with a cube of potato.

The fish cake goes in only when the potatoes are half done; any earlier and it turns soggy.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

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Instructions

6 steps

1

Peel 300 g potatoes and cut them into bite-size cubes.

Slice 80 g onion thinly so it softens quickly, and cut 180 g fish cake sheets into triangles that are easy to turn in the pot.
2

Put the potatoes, onion, 220 ml water, 45 ml soy sauce, and 10 g minced garlic in a pot.

Set over medium heat, and once it starts boiling, skim any foam so the sauce stays clean.
3

Leave the lid slightly open and simmer over medium heat for 8 to 10 minutes.

Move on when the potato edges look a little translucent and a chopstick slides halfway in with light resistance.
4

Add the fish cake and 20 g oligosaccharide syrup, then turn the pieces so they touch the sauce.

Avoid hard stirring because the potatoes can break; shake the pot gently to coat everything.
5

Lower to medium-low heat and braise for 5 to 7 more minutes.

When only a thin layer of sauce remains and the potato starch thickens it, fold once before it sticks to the bottom.
6

Turn off the heat when the potatoes are tender all the way through and the fish cake looks glossy.

Drizzle 5 ml sesame oil, toss lightly, and serve while the side dish is still warm.