Spicy and Sweet Braised Fish Cakes
(Favorite Side Dish) Spicy and Sweet Braised Fish Cakes: Shines in Kimbap and Beside Rice
I sliced the fish cakes long and braised them in shrimp soy sauce for both kimbap filling and as a side dish. Cutting them long made kimbap preparation easier, and they looked special as a side. Since I used shrimp soy sauce, it was much easier to make them delicious.
Ingredients- 250g Fish cakes (sheet type)
- 150ml Shrimp soy sauce
- 100ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp Minced garlic
- 1 Tbsp Plum extract (Maesil-cheong)
- Sesame oil (for finishing)
- Sesame seeds (for finishing)
- Chopped chives (for garnish)
Cooking Instructions
Step 1
First, blanch the sheet-type fish cakes in boiling water briefly. This helps remove excess oil and gives them a chewier texture. Drain the blanched fish cakes, rinse them under cold water, pat dry, and then slice them lengthwise into long strips, about 1cm wide, perfect for kimbap or as a side dish.
Step 2
Now, let’s prepare the braising sauce. In a pot or pan, combine 150ml of shrimp soy sauce, 100ml of water, 1 Tbsp gochujang, 1 tsp gochugaru, 1 tsp minced garlic, and 1 Tbsp plum extract. Stir well to combine. The shrimp soy sauce adds a deep umami flavor, making this dish incredibly easy to season. If you don’t have shrimp soy sauce or if your soy sauce has a different saltiness, you can substitute with regular soy sauce (such as soup soy sauce or regular brewed soy sauce), adjusting the quantity according to its saltiness. The amount of water can also be adjusted similarly. Bring this mixture to a boil and let it simmer for a minute or two for the flavors to meld.
Step 3
Once the sauce is boiling, add the prepared long strips of fish cake to the pot. Reduce the heat to low and let it simmer gently. Stir occasionally to ensure the fish cakes are evenly coated with the sauce and absorb the flavors. Continue to braise for about 5-7 minutes, or until the fish cakes are tender and have soaked up most of the sauce. Be careful not to let it burn.
Step 4
When the fish cakes are almost done braising and have absorbed most of the sauce, you can optionally add about half a tablespoon of corn syrup (oligosaccharide) or rice syrup. This will add a lovely glaze and a touch of sweetness, making the dish even more appealing. While not included in this specific recipe, adding it can make it even more popular, especially with children.
Step 5
Just before turning off the heat, drizzle in a little sesame oil for extra fragrance and richness. Finish by generously sprinkling sesame seeds and topping with finely chopped chives for a pop of color and fresh aroma. This completes your delicious spicy and sweet braised fish cakes! You can also use finely chopped scallions or red chili peppers instead of chives for a different twist, or simply finish with sesame seeds. Enjoy this delightful dish with a bowl of warm rice!
