Gochujang Miso Sauce - OsomeFish Fishball and OsomeFish Fishcake
This recipes is for OsomeFish Fishball and OsomeFish Fishcake product.
Ingredients
- 20 gm Shallot
- 10 gm Garlic
- 30 gm Tomato Ketchup
- 654 gm Korean Gochujang
- 10 gm Miso white
- 10 gm Organic pure coconut sugar
- 15 gm Vegan oyster sauce
- 80 gm Filter water/Vegetables stock
- 10 gm Olive Oil
Instructions
- Finely chop shallot and garlic
- Sweat shallot and garlic in olive oil
- Add in tomato ketchup, Korean Gochujang, miso white and vegan oyster sauce, stir and cook for 1 minute
- Pour in filter water/vegetables stock, well stir and bring to a boil
- Add in organic pure coconut sugar, stir and bring to a boil
To Serving
Ingredients
- 4 Osome fishball
- ½ Osome fish cake sliced
- 3 tablespoon Gochujang miso sauce
- 12 gm Spring onion stick
- 1 teaspoon Toasted white sesame seeds
Instructions
- Warm 3 tablespoons gochujang miso sauce in pan
- Add in fishball and fish cake (Room temperature)
- Add in spring onion and stir to combine
- Serve on plate and sprinkle with toasted white sesame seeds