Main ingredients
fish cakeglutinous rice nurungjicuttlefishshrimpbok choyshiitake mushroombamboo shootgarlicgingeroyster saucedashi saucesesame oil
Oh Se-deuk's Fish Cake Nurungji Tang
A signature dish featuring crispy fried glutinous rice nurungji topped with seafood and skewered fish cakes stir-fried in a thick, Chinese-style dashi sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- When adding the slurry, if the heat is too high, the starch will clump. Make sure to add it with the heat off or minimal, and stir quickly to avoid lumps.
- The nurungji should be added when the oil is hot enough so that it puffs up properly. After frying, drain the oil well to keep it crispy for a long time.
- If bamboo shoots are sliced too thin, they may break apart during the Chinese-style stir-fry. Slice them to a 2.5mm thickness to maintain their shape.
Recommended for
- For those planning a high-end seafood drinking snack or a special soup dish to serve guests in the style of a Chinese pub at home.
- For those who want to experience the unique texture of crispy nurungji softening as it absorbs the thick sauce.
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