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Modu Recipe

This Man's Cook's Sikhye Fish Cake Stew

A simple and addictive fish cake stew with a deep, savory flavor similar to street-style tteokbokki, made by reducing canned sikhye instead of sugar

Ingredients needed 2 servings

Recipe

Cooking tips

  • Use original canned sikhye with proper maltose content—do not use zero-sugar versions, as they lack the distinctive umami and deep sweetness.
  • Chopping green onion into large pieces enhances the fresh aroma, which infuses into the sauce and greatly improves flavor.
  • Stir constantly over high heat to prevent burning and ensure the sauce coats the fish cake surface evenly with a glossy finish.

Recommended for

  • Those tired of regular fish cake stir-fry or stew and looking for a refreshing twist.
  • People who prefer a subtle, deep flavor over artificial sweetness from sugar.
  • Those craving late-night tteokbokki but don’t have rice cakes on hand and want a quick substitute snack.

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fish cakegreen onionsikhyegochujangsoy sauce

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