Fish Cake Bossam-Style

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic2, halved and sliced
  
• 🫙Ginger4 cloves, crushed
  
• 🌶️Bay Leaf2
  
• 🫙Sesame Oil2 tbsp
  
• 🫙Stock or Broth500 ml
  
• 🌶️Gochugaru1 tsp
  
• 🫙Kimchi200 g
  
• 🐟Fish Cake300 g
  
• 🫙Doenjang Paste2 tbsp
  

Optional extras

• 🌿Perilla Leaveshandful, to finish
  

Instructions

1. 1

   Brown the fish cake deeply in the Sesame Oil in a heavy pot — patience here pays off later.

2. 2

   Remove it, then let the garlic and ginger soften in the drippings with the gochugaru.

3. 3

   Return the fish cake, add the stock and bay leaves, and bring to the gentlest simmer.

4. 4

   Cover and braise low and slow until the fish cake yields to a spoon, about 45 minutes.

5. 5

   Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.