Spicy and Sweet Gochujang Fish Cake Stir-Fry
How to Make Delicious Spicy and Sweet Gochujang Fish Cake Stir-Fry (Easy Recipe)
Make a flavorful stir-fried fish cake with an economical and delicious gochujang sauce! This recipe is perfect for a quick side dish or a savory snack.
Main Ingredients- 480g fish cakes (eomuk)
- 1/4 medium onion
- 113g shiitake mushrooms (if using frozen, rehydrate in water)
- A little cooking oil
Spicy and Sweet Sauce- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp soy sauce
- 3.5 Tbsp corn syrup or oligosaccharide (adjust sweetness to taste)
- 1 Tbsp red pepper flakes (gochugaru, adjust to your spice preference)
- 1 Tbsp minced garlic
- 3 Tbsp water
- 3 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp soy sauce
- 3.5 Tbsp corn syrup or oligosaccharide (adjust sweetness to taste)
- 1 Tbsp red pepper flakes (gochugaru, adjust to your spice preference)
- 1 Tbsp minced garlic
- 3 Tbsp water
- 3 Tbsp sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the essential fish cakes and vegetables for this dish. Slice the fish cakes into bite-sized pieces, about 1.5cm thick. Slice the onion thinly and thinly slice the shiitake mushrooms after removing their stems. If you’re using frozen shiitake mushrooms, soak them in lukewarm water beforehand to soften them. This step helps to enhance the mushroom’s flavor. Feel free to add other vegetables like carrots or bell peppers according to your preference.
Step 2
This is a crucial step to remove any unwanted odors, impurities, and excess oil from the fish cakes. Bring a pot of water to a boil, add the sliced fish cakes, and blanch them for about 30 seconds to 1 minute. Be careful not to over-blanch, as this can make the fish cakes mushy. After blanching, rinse the fish cakes under cold water and drain them thoroughly. This process will result in a chewier and cleaner texture for your stir-fry.
Step 3
Now it’s time to create the amazing sauce that will define the flavor of your fish cake stir-fry. In a bowl, combine 2.5 Tbsp gochujang, 2.5 Tbsp soy sauce, 3.5 Tbsp corn syrup (or oligosaccharide), 1 Tbsp red pepper flakes, 1 Tbsp minced garlic, and 3 Tbsp water. Mix well until there are no lumps. (You can adjust the sweetness and spiciness by modifying the amount of corn syrup and red pepper flakes to your liking.) Sesame oil and sesame seeds are added at the very end to preserve their aroma, so don’t add them yet.
Step 4
Cut the blanched and drained fish cakes into bite-sized pieces, similar to the size of the vegetables, so they can absorb the sauce well while stir-frying. It’s best to cut them into pieces that are easy to eat. (e.g., cut squares in half, or into 2-3 pieces).
Step 5
Heat a little cooking oil in a pan over medium heat. Add the sliced onions first and stir-fry until they become translucent. Stir-frying the onions sufficiently will bring out their natural sweetness, enhancing the overall flavor of the fish cake dish.
Step 6
Once the onions start to turn translucent, add the sliced shiitake mushrooms and stir-fry them together. When the mushrooms are slightly cooked, add the prepared fish cakes and stir-fry until they are lightly browned. Slightly browning the fish cakes will firm up their exterior, improving the texture and helping them absorb the sauce better.
Step 7
Now, pour in all the prepared sauce. Stir-fry quickly over high heat, stirring constantly with a spatula to prevent the sauce from burning. Ensure the sauce evenly coats the fish cakes and vegetables. Continue stir-frying for about 1-2 minutes, or until the sauce thickens and clings to the fish cakes. Turn off the heat.
Step 8
After turning off the heat, add 2 Tbsp sesame oil and 3 Tbsp sesame seeds. Mix them in thoroughly. Adding sesame oil and sesame seeds after the heat is off is a secret tip to preserve their fragrant aroma, as high heat can dissipate it. Your delicious, glossy Gochujang Fish Cake Stir-fry is now complete! Serve it over warm rice for a delightful rice bowl, or enjoy it as a fantastic side dish on its own.
