Spicy Garlic Scape and Fish Cake Stir-fry
Quick & Easy Korean Side Dish: Stir-fried Garlic Scapes with Fish Cakes
Experience the delightful combination of chewy fish cakes and crunchy garlic scapes in this savory and slightly spicy stir-fry! This ‘Maneuljjong Eomuk Bokkeum’ comes together in a mere 5 minutes of prep and 5 minutes of cooking, making it a perfect weeknight side dish. No need to blanch the garlic scapes separately, which saves you even more time. Enjoy this flavorful and quick Korean staple that pairs wonderfully with a bowl of steamed rice.
Main Ingredients- Garlic scapes 15 stalks (approx. 100g)
- Square fish cakes 4 sheets (approx. 150g)
- Cooking oil 2 Tbsp
- Minced garlic 0.5 Tbsp
- Salt 1 pinch
Seasoning (Tablespoon Measurement)- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Sugar 0.5 Tbsp
- Water 7 Tbsp
- Corn syrup (or oligosaccharide) 1.5 Tbsp
- Toasted sesame seeds for garnish
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Sugar 0.5 Tbsp
- Water 7 Tbsp
- Corn syrup (or oligosaccharide) 1.5 Tbsp
- Toasted sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the garlic scapes. Trim off the tough, woody ends. Cut the scapes into pieces about 2 inches long, roughly the same size as your finger. This uniform length ensures they cook evenly and are easy to eat alongside the fish cakes.
Step 2
Rinse the cut garlic scapes under running water a couple of times. After washing, drain them thoroughly in a colander. Letting them dry well will prevent excess water from steaming the ingredients during stir-frying.
Step 3
Slice the square fish cakes into thin strips, matching the length and thickness of the cut garlic scapes. Cutting them thinly allows the sauce to penetrate better and improves the texture. If you prefer a softer texture, you can briefly blanch the fish cakes in boiling water and then rinse them under cold water before slicing.
Step 4
Now, let’s make the delicious seasoning sauce. In a small bowl, combine the sugar (0.5 Tbsp), gochugaru (2 Tbsp), mirin (1 Tbsp), soy sauce (2 Tbsp), and water (7 Tbsp). Stir well until the sugar is dissolved. (Tip: For an extra kick of heat, finely mince 1-2 Cheongyang peppers and add them to the sauce mixture.)
Step 5
Heat 2 tablespoons of cooking oil in a frying pan over medium heat. Add the prepared garlic scapes, minced garlic (0.5 Tbsp), and a pinch of salt. Stir-fry for about 1 minute until the garlic scapes soften slightly and become fragrant.
Step 6
Once the garlic scapes are fragrant, add the sliced fish cakes and the prepared seasoning sauce to the pan. Stir everything together and continue to stir-fry over medium heat for about 3 minutes, ensuring the sauce coats the fish cakes and garlic scapes evenly. Stir occasionally to prevent sticking.
Step 7
When the fish cakes have absorbed the sauce and developed a rich color, stir in the corn syrup (1.5 Tbsp). This adds a lovely sheen and a touch of sweetness, enhancing the overall flavor. Give it a final quick stir. Sprinkle with toasted sesame seeds just before serving. (Tip: Taste and add a little more soy sauce if needed to adjust seasoning.)
Step 8
Isn’t that easy? This incredibly simple side dish is ready in about 10 minutes from start to finish. When freshly made, the chewy fish cakes and crisp garlic scapes offer a delightful textural contrast. The sauce is so flavorful, it’s perfect for spooning over plain steamed rice.
Step 9
As it sits, the fish cakes become even chewier, and the garlic scapes’ flavor deepens, making this a delicious side dish that’s fantastic even when served cold. It’s a great make-ahead option for busy days.
Step 10
Elevate your mealtime with this enhanced version of the classic spicy fish cake stir-fry, now featuring the wonderful crunch and aroma of garlic scapes! Enjoy a more delicious and satisfying meal. Give it a try!
