Ohmuk Japchae with Oyster Sauce: An Elegant Dish
Transforming Ordinary Fish Cakes into a Sophisticated Japchae with Oyster Sauce
Discover ‘Ohmuk Japchae with Oyster Sauce,’ a dish that elevates humble fish cakes beyond the usual soy sauce preparation into a gourmet experience. The delightful sweet and savory flavor profile is perfect for whetting the appetite, and it pairs exceptionally well with spicy stews. Elevate your home-cooked meals or impress guests with this elegant yet easy-to-make dish.
Main Ingredients
- 4 sheets of square fish cakes (Ohmuk)
- 1/4 onion
- 1/2 green bell pepper
- 1/4 red bell pepper
- 2 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (optional, adjust to taste)
- 1 Tbsp oyster sauce
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
First, prepare the main ingredients: the square fish cakes and vegetables. Cut the fish cakes into bite-sized strips, about 1 cm thick. Thinly slice the onion, and julienne the green and red bell peppers to add vibrant color.
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the julienned fish cakes first and stir-fry them slowly. This step helps to soften the texture of the fish cakes and remove excess oil.
Step 3
Once the fish cakes are coated with oil and start to cook, add 1/2 tablespoon of sugar. Stir continuously over medium-low heat, ensuring the sugar melts completely and is evenly distributed without burning. The caramelizing sugar will add a subtle sweetness.
Step 4
After the sugar has fully melted and is well combined with the fish cakes, add 1/2 tablespoon of minced garlic and stir-fry to release its aromatic fragrance.
Step 5
As the garlic aroma intensifies, add the sliced onions first. The moisture released from the onions will naturally moisten the fish cakes, creating a harmonious flavor balance. Sauté until the onions become translucent.
Step 6
Once the onions are somewhat cooked and translucent, add the prepared green and red bell peppers. If you don’t have bell peppers or wish to use other vegetables, feel free to substitute with colorful alternatives like paprika or carrots, cut into similar sizes. Adding these vegetables will enhance the dish’s visual appeal.
Step 7
When the aroma of the bell peppers rises and the vegetables begin to soften slightly, pour 1 tablespoon of oyster sauce around the edges of the pan. Adding the oyster sauce before the vegetables are fully cooked prevents them from releasing too much moisture and becoming mushy, thus preserving their crisp texture. Stir everything together to ensure the oyster sauce evenly coats all ingredients. It’s key to cook the vegetables until they reach your desired tenderness.
Step 8
Finally, just before turning off the heat, drizzle in a little sesame oil and sprinkle generously with sesame seeds. The nutty aroma of sesame oil and the delightful crunch of sesame seeds create a richer, more satisfying finish. Stir well to combine. Your delicious Ohmuk Japchae with Oyster Sauce is now ready!