Spicy and Sweet Fish Cake Stir-fry: A Classic Korean Side Dish
Easy & Quick Korean Fish Cake Stir-fry Recipe
I was initially planning to make Sundubu Jjigae (soft tofu stew), but my wife suggested that fish cakes would be a perfect side dish, so I quickly whipped this up. This is a beloved staple in Korean households, offering a delightful balance of spicy and sweet flavors that pairs wonderfully with rice.
Main Ingredients- 5 sheets of Korean fish cake (eomuk)
- 1 medium onion
- 1 stalk of green onion
- 2 Cheongyang chili peppers (optional, for added spice)
Seasoning- 1 Tbsp soy sauce (preferably seasoned soy sauce for a richer flavor)
- 3 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 tsp minced garlic
- 2 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp plum extract (maesilcheong, for sweetness and depth)
- 1 tsp sugar (adjust to taste)
- 1 Tbsp soy sauce (preferably seasoned soy sauce for a richer flavor)
- 3 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 tsp minced garlic
- 2 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp plum extract (maesilcheong, for sweetness and depth)
- 1 tsp sugar (adjust to taste)
Cooking Instructions
Step 1
Prepare the fish cake and vegetables by slicing them into thin strips. Cut the fish cakes into about 0.5 cm thick strips. Slice the onion into similar-sized strips. If using, remove the seeds from the Cheongyang chili peppers and finely chop them.
Step 2
Cut the green onion into lengths similar to the fish cake strips. It’s helpful to separate the white and green parts of the green onion at this stage. This helps to infuse a deeper onion flavor into the dish.
Step 3
Heat 1-2 tablespoons of chili oil in a lightly heated pan. Add the white parts of the separated green onion and sauté over low heat until fragrant. This step is to create ‘scallion oil’ which removes any raw smell from the fish cake and adds a wonderful aroma and flavor.
Step 4
Once the scallion oil is fragrant, add all the seasoning ingredients: soy sauce, gochugaru, minced garlic, rice wine, plum extract, and sugar. Let the mixture simmer for a moment until it comes to a gentle boil. Keep the heat low to prevent the sauce from burning.
Step 5
Add the prepared fish cake, onion, and Cheongyang chili peppers to the pan. Stir-fry over high heat quickly. It’s important to cook only until the onion is slightly softened and translucent, maintaining its crispness. Continue to stir and toss everything together rapidly until the ingredients are well coated with the sauce. Your delicious fish cake stir-fry is now ready!
