How to: Modern Korean Meal - Hansik Set B

fish cakes

🥗Healthier: tofu

💰Cheaper: homemade fish cakes

Tofu offers a plant-based alternative, while homemade fish cakes can reduce costs.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in sodium and calories, while chicken broth is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat profile, while canola oil is usually less expensive.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms add more flavor and nutrients, while button mushrooms are budget-friendly.

Take out a larger tin pot for cooking.

Add 1.5 liters of water (6.5 cups) to the pot.

Add 2 anchovy kelp broth bags to the water and bring to a boil for about 10 minutes.

Reduce heat to medium after boiling.

Chop 2 medium-sized potatoes into rough pieces and add to the pot.

Cut 2 shiitake mushrooms lengthwise and add to the pot.

Rough chop 1 spring onion and add to the pot for color.

Add 2-3 cloves of minced garlic to the pot.

Skim off any foam that forms on the top of the broth.

Raise the heat to medium and wait for the potatoes to soften, about 3 minutes.

Add the fish cakes to the pot.

Season the soup with 1.5 tablespoons of soup soy sauce and 6-7 shakes of black pepper.

Let the soup boil for 1 minute after adding the mushrooms.

Turn off the heat after boiling for 1 minute and check the potatoes.

Taste the broth and add a pinch of salt if needed, or a pinch of MSG for flavor.

Prepare 3 aubergines by cutting them in half and then in half again.

Steam the aubergines for 4 minutes until cooked through.

Let the steamed aubergines cool for 5-10 minutes and then squeeze out excess water.

Season the aubergines with 1 tablespoon of soup soy sauce, half tablespoon of minced garlic, and 1 tablespoon of sesame oil.

Add sesame seeds to the aubergines and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens