Main ingredients
square fish cakezucchinigreen chili pepperred chili pepperbrewed soy sauceplum syrupred pepper powderscallionminced garlicsesame seedssesame oil
This Man's Cook's Squid Ink Tofu Salad
A unique side dish made by grilling square fish cake in a dry pan without oil to preserve its chewy texture, and mixing it with sweetened, moisture-reduced zucchini. The mixture is seasoned with a spicy soy sauce dressing for a deeply flavorful bite.
Ingredients needed 3 servings
Recipe
Cooking tips
- Grilling fish cake over dry heat without oil removes moisture, concentrating its umami flavor and enhancing its chewy texture significantly.
- Slowly reducing the zucchini’s moisture ensures the final dish won’t be watery when mixed, preserving a crisp yet sweet, rich zucchini flavor.
- Since both fish cake and zucchini are already cooked, handle them gently during mixing to avoid crushing or mashing—this keeps the dish visually appealing and texturally balanced.
Recommended for
- Those looking to break away from ordinary fried fish cake dishes and try a unique preparation method.
- People aiming to reduce oil-based cooking and enjoy a fresh, clean, and satisfying side dish with a light, savory taste.
- Individuals seeking a hearty side dish that stays crisp and doesn't develop excess moisture, ideal for refrigerated storage and long-term enjoyment.
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- This Man's Cook's Zucchini Salad
- This Man's Cook's Zucchini Assorted Vegetables
- Kim Dae-seok's Zucchini Salad
- Okjubu's Eggplant and Zucchini Salad
- Okjubu's Seasoned Zucchini
- Delicious Slow-Aging Zucchini and Korean fish cake (eomuk) Stir-fry
- Seungwoo Dad's Aehobak Eomuk Kalguksu
- Kim Dae-seok's Grilled Zucchini and Eggplant Muchim
- Yoon Yi-ryeon's aehobak gaji guimuchim
- Yoon Yi-ryeon's Aehobak Chaejeon
