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

  1. Finely chop shallot and garlic
  2. Sweat shallot and garlic in olive oil
  3. Add in tomato ketchup, Korean Gochujang, miso white and vegan oyster sauce, stir and cook for 1 minute
  4. Pour in filter water/vegetables stock, well stir and bring to a boil
  5. 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

  1. Warm 3 tablespoons gochujang miso sauce in pan
  2. Add in fishball and fish cake (Room temperature)
  3. Add in spring onion and stir to combine
  4. Serve on plate and sprinkle with toasted white sesame seeds