Fish Cake Japchae
How to Make Fish Cake Japchae: A Delicious Japchae Dish That’s Great Even When Cold
After making plenty of japchae for my husband’s birthday, I had lots of leftover vegetables and meat. I decided to make a simple fish cake japchae for dinner with the remaining ingredients, and my family absolutely loved it! This japchae recipe is perfect for anyone who enjoys fish cakes. It’s a delightful twist on the classic dish.
Ingredients- 6 sheets of fish cake
- 1/3 carrot
- 1/2 onion
- 3 shiitake mushrooms (or your favorite mushrooms)
- 2-3 bunches of spinach
- 1 cup thinly sliced pork for japchae
- 1.5 Tbsp soy sauce (for pork marinade)
- 1 Tbsp sugar (for pork marinade)
Japchae Seasoning- 5 Tbsp soy sauce
- 3 Tbsp sugar
- A dash of sesame oil
- A pinch of black pepper
- A sprinkle of sesame seeds
- 5 Tbsp soy sauce
- 3 Tbsp sugar
- A dash of sesame oil
- A pinch of black pepper
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Cut the fish cakes into long, thin strips. You can adjust the thickness and length according to your preference.
Step 2
Wash and thinly julienne the vegetables: carrot, onion, and mushrooms. Ensure they are all cut to a similar length. Julienne carrots add a beautiful color that enhances the overall appearance of the dish.
Step 3
Pat the thinly sliced pork dry with paper towels to remove excess moisture. In a bowl, combine the pork with 1.5 Tbsp soy sauce and 1 Tbsp sugar. Mix well and let it marinate for about 20 minutes. This step makes the pork tender and flavorful.
Step 4
Heat a little oil in a pan over medium heat. Add the julienned carrots and stir-fry until their color becomes vibrant. Stir-frying carrots separately first helps to maintain their bright color and brings out their natural sweetness.
Step 5
In the same pan, add the julienned onion and stir-fry until it becomes translucent. Then, add the mushrooms and continue to stir-fry until fragrant. Be careful not to overcook them.
Step 6
Add the marinated pork to the pan and cook until it’s no longer pink. Use chopsticks or a spatula to break up any clumps of pork as it cooks, ensuring it cooks evenly.
Step 7
Add the julienned fish cakes and the washed spinach to the pan with the cooked pork and vegetables. Stir everything together to combine evenly.
Step 8
While you can blanch the spinach separately, for a quicker and easier method, you can add it directly to the pan raw. This saves time and reduces the number of dishes to wash.
Step 9
Spinach wilts very quickly when heated. Just stir-fry it briefly with the fish cakes and other vegetables. Avoid overcooking to maintain a pleasant texture.
Step 10
Pour the prepared japchae seasoning (5 Tbsp soy sauce, 3 Tbsp sugar) into the pan. Stir-fry quickly to ensure the seasoning coats all the ingredients evenly. The key is to stir-fry briskly, almost ‘whooshing’ it around the pan.
Step 11
If the spinach seems too bulky to stir-fry easily, push the other ingredients to one side of the pan, add the spinach, and stir-fry it there. The heat will cause it to wilt quickly, making it much easier to mix into the rest of the dish.
Step 12
Finally, season with a pinch of black pepper, a dash of sesame oil, and a sprinkle of sesame seeds for a nutty aroma. Give it one last gentle toss to ensure everything is well combined. Your delicious Fish Cake Japchae is ready!
