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This Man's Cook's Old Kimchi and Fish Cake Salad | 모두의 레시피

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This Man's Cook
This Man's Cook's Old Kimchi and Fish Cake Salad

This Man's Cook's Old Kimchi and Fish Cake Salad

Name: This Man's Cook's Old Kimchi and Fish Cake Salad
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: old kimchi 1/4 head (600g); square fish cake 2 pieces; green onion white part 10cm; sugar 1 tablespoon; toasted sesame oil 2 tablespoons; minced garlic 1 tablespoon; tuna sauce 1 tablespoon; red chili powder 1/2 tablespoon; hulled sesame seeds 1 tablespoon

An unusual side dish where the crisp texture of rinsed old kimchi blends beautifully with the chewy, oil-free texture of fish cake soaked in hot water, creating a rich, savory flavor.

🙋 Recommended for

⭐ Those looking to revive tough, overly sour kimchi or old kimchi into a completely new and delicious style
⭐ People who want to replace greasy stir-fried side dishes with something fresh and clean-tasting

20 min Difficulty Easy side dish

Main ingredients 🥩

old kimchifish cakegreen oniontoasted sesame oilgarlictuna saucered chili powder

Tags 🏷️

fridge-cleaning unusual side dish side dish

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Source: YouTubeThis Man's Cook

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

old kimchi 1/4 head (600g)
square fish cake 2 pieces
green onion white part 10cm
sugar 1 tablespoon

Shop ingredients on Coupang(Ad)

old kimchi fish cake green onion toasted sesame oil garlic tuna sauce red chili powder

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tuna sauce 1 tablespoon

red chili powder 1/2 tablespoon

hulled sesame seeds 1 tablespoon

Recipe 🍳

Rinse the old kimchi thoroughly under running water to remove the brine, then soak it in water for 1 to 24 hours depending on its condition to reduce any strong odor.
After removing from water, squeeze out as much moisture as possible with your hands, then chop into bite-sized pieces.
Place the chopped kimchi in a bowl and add sugar 1 tablespoon and toasted sesame oil 1 tablespoon. Mix gently with your fingertips to lightly season.
Chop the white part of the green onion finely to enhance its savory depth.
Cut the two square fish cakes into bite-sized rectangular pieces and place them on a colander.
Pour hot water evenly over the cut fish cakes to wash away surface oils, then pat dry completely.
Add the seasoned kimchi to the fish cakes, then mix in minced garlic 1 tablespoon, tuna sauce 1 tablespoon, and red chili powder 1/2 tablespoon until well combined.
Add the chopped green onion, remaining toasted sesame oil 1 tablespoon, and hulled sesame seeds 1 tablespoon. Gently toss once more until all ingredients are evenly distributed without clumping.

Rinse and deodorize old kimchi, squeeze out moisture, chop finely, and lightly season with sugar and toasted sesame oil.
Cut fish cakes into bite-sized pieces, rinse with hot water to remove oil, and chop green onion finely.
Combine prepared kimchi and fish cakes with garlic, tuna sauce, red chili powder, green onion, toasted sesame oil, and hulled sesame seeds. Mix well.

Cooking tips 💡

If you don’t have old kimchi at home, you can use very sour, over-fermented kimchi that has lost its freshness—just rinse it well before using.
It’s best to first lightly season the chopped kimchi with sugar and toasted sesame oil to neutralize its intense sourness and off-flavors.
Soaking the fish cakes in hot water removes excess additives and oil, resulting in a cleaner taste while enhancing their soft yet chewy texture.

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