Kimchi and Fish Cake Stir-Fry
Easy Side Dish Recipe: Kimchi and Fish Cake Stir-Fry
While kimchi stir-fried on its own is delicious, adding fish cakes enhances the texture and makes it even more satisfying! Today, I’m sharing a recipe for Kimchi and Fish Cake Stir-Fry, a delightful side dish that pairs wonderfully with rice.
Ingredients- 250g well-fermented napa cabbage kimchi
- 180g rectangular fish cakes
- 1 onion (approx. 125g)
- 1 Tbsp sugar
- 1 Tbsp perilla oil
- 2 Tbsp spicy soy sauce (regular soy sauce can also be used)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare all your ingredients by chopping them into bite-sized pieces. Cut the kimchi into manageable pieces, and slice the rectangular fish cakes similarly. Thinly slice the onion.
Step 2
Heat 1 tablespoon of perilla oil in a frying pan over medium heat. Add the chopped kimchi and stir-fry. Adding 1 tablespoon of sugar at this stage helps to mellow the acidity of the kimchi, making it taste even better. Stir-fry the kimchi until it becomes slightly translucent.
Step 3
Once the kimchi is sufficiently stir-fried, add the sliced onions and continue to stir-fry together. Cook until the onions become transparent and retain a slight crispness. Be careful not to overcook the onions, as this can diminish their natural sweetness.
Step 4
Now, add the sliced fish cakes and 2 tablespoons of spicy soy sauce. Stir-fry everything thoroughly, ensuring the sauce coats all the ingredients evenly. Once the fish cakes have absorbed the seasoning and developed a nice sheen, turn off the heat. Finally, sprinkle with sesame seeds for a delicious finishing touch. Your Kimchi and Fish Cake Stir-Fry is ready!
