Spicy and Sweet Red Stir-Fried Fish Cakes
A Beloved National Side Dish: Delicious Red Stir-Fried Fish Cakes
Fish cakes are a versatile ingredient, perfect for soups, stir-fries, and even tteokbokki, which is why I always keep them stocked! Their affordability and widespread appeal make them a family favorite. Today, I’ll share a recipe for ‘Red Stir-Fried Fish Cakes,’ made with gochugaru (Korean chili powder) for a vibrant red color and a delightful sweet and spicy kick. They’re perfect as a side dish for any meal or packed in a lunchbox!
Ingredients- 3 sheets of square fish cakes
- 1/4 medium onion
- 2 Tbsp cooking oil
- 1/8 stalk of green onion
- 1 tsp sugar
- 1 tsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce (Korean soup soy sauce or regular soy sauce)
- 1 tsp minced garlic
- Sesame oil to taste
- Toasted sesame seeds to taste
Cooking Instructions
Step 1
First, cut the fish cakes and onion into bite-sized pieces of similar size. Slice the fish cakes into manageable pieces and julienne the onion.
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the chopped green onion and gently sauté until fragrant, creating green onion-infused oil. This will add a wonderful aroma to the dish.
Step 3
Once the green onion oil is fragrant, add the sliced fish cakes. Stir-fry them over medium heat for a minute or two. Coating the fish cakes with oil helps them absorb flavors better and maintain a chewy texture.
Step 4
Add 1 teaspoon of sugar first and stir-fry it evenly with the fish cakes. The sugar will caramelize slightly, adding a subtle sweetness and preventing the fish cakes from sticking to the pan.
Step 5
Next, add 1 teaspoon of gochugaru (Korean chili powder) and continue to stir-fry with the fish cakes. The gochugaru will evenly coat the fish cakes, giving them a vibrant red color. As it cooks, the fish cake’s natural oils will combine with the chili powder, creating a spicy flavor base, so you might not even need extra chili peppers!
Step 6
Now, add the julienned onion to the pan and stir-fry it with the fish cakes. It’s important to cook the onion until it becomes translucent. If the onion is undercooked, its raw, pungent flavor can overpower the dish.
Step 7
Once the onion is translucent, it’s time to add the soy sauce. Pour 2 tablespoons of soy sauce not directly onto the fish cakes, but around the edges of the pan. This allows the soy sauce to caramelize on the hot pan surface, deepening its flavor and color, which significantly enhances the overall taste and appearance of the dish. It’s a great trick for an upgraded flavor!
Step 8
Finally, add 1 teaspoon of minced garlic and stir-fry for another moment to finish. Drizzle with sesame oil and sprinkle with toasted sesame seeds according to your preference. I usually add about 1/2 teaspoon each of sesame oil and sesame seeds. If you’re not fond of a strong garlic aroma, you can add the minced garlic earlier in the cooking process, along with the green onions.
