Name: This Man's Cook's Squid Ink Tofu Salad
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: square fish cake 3 pieces; zucchini 1 piece; green chili pepper 1 piece; red chili pepper 1 piece; brewed soy sauce 3 tablespoons; sugar 1/2 tablespoon; plum syrup 1 tablespoon; red pepper powder 1/2 tablespoon; minced scallion 2 tablespoons (white part about 10cm); minced garlic 1 tablespoon; sesame seeds 1 tablespoon; sesame oil 1 tablespoon

Modu Recipes

This Man's Cook's Squid Ink Tofu Salad | 모두의 레시피

Ingredients needed 3 servings

square fish cake 3 pieces
zucchini 1 piece
green chili pepper 1 piece
red chili pepper 1 piece
brewed soy sauce 3 tablespoons
sugar 1/2 tablespoon
plum syrup 1 tablespoon
red pepper powder 1/2 tablespoon
minced scallion 2 tablespoons (white part about 10cm)
minced garlic 1 tablespoon
sesame seeds 1 tablespoon
sesame oil 1 tablespoon

Recipe

Place 3 pieces of square fish cake directly into a non-stick pan without adding any oil, and grill over medium heat until both sides turn a light golden brown.
Once grilled, cut the fish cake in half and slice it into bite-sized pieces, either diagonally or in squares, according to preference.
Slice one zucchini into thin strips, about 0.2–0.3 cm thick, ensuring it maintains a firm yet tender texture without breaking apart.
Place the sliced zucchini in a dry pan with no oil and cook over low heat, allowing the moisture to slowly evaporate until the zucchini develops a slightly caramelized, stew-like consistency.
Cut each green and red chili pepper in half, remove all seeds thoroughly, then slice them thinly and finely.
In a mixing bowl, combine 3 tablespoons brewed soy sauce, 1/2 tablespoon sugar, 1 tablespoon plum syrup, 1/2 tablespoon red pepper powder, 2 tablespoons minced scallion, and 1 tablespoon minced garlic. Mix well until the sugar dissolves completely to form a savory-spicy marinade.
Transfer the dried zucchini and sliced chilies into a large mixing bowl. Pour in the prepared marinade and toss gently to coat evenly.
Once the marinade has evenly absorbed into the zucchini, add the grilled square fish cake. Sprinkle 1 tablespoon sesame seeds and 1 tablespoon sesame oil evenly over the mixture.
Gently mix everything together using soft hands, avoiding crushing the ingredients or breaking up the zucchini, to maintain a clean, attractive presentation.

Grill square fish cake and thinly sliced zucchini separately in a dry pan without oil until golden brown.
Mix brewed soy sauce, sugar, plum syrup, red pepper powder, minced scallion, and garlic to create a savory-spicy marinade.
Toss the grilled zucchini and chilies with the marinade first, then add the sliced fish cake, sesame seeds, and sesame oil, and lightly mix.

This Man's Cook's Squid Ink Tofu Salad

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