Spicy and Sweet Stir-fried Fish Cakes with Korean Hot Peppers and Sausage
Spicy and Zesty! Stir-fried Fish Cakes and Sausage with Vibrant Korean Hot Peppers
A must-have side dish for home-cooked meals! We’re excited to share our ‘Spicy and Sweet Stir-fried Fish Cakes with Korean Hot Peppers and Sausage.’ This dish features chewy fish cakes, plump sausages, and crisp Korean hot peppers stir-fried in a deliciously spicy and sweet sauce that will have you devouring bowls of rice. Made with simple ingredients, it offers a wonderful flavor that’s perfect even on busy days. The slight spiciness of the Korean hot peppers combined with the sweet sauce creates a flavor loved by everyone, young and old. Serve it with freshly steamed rice for a delightful meal!
Main Ingredients
- 4 sheets of square fish cakes
- 1 round fish cake
- 2 sausages
- 5 Korean hot peppers (Cheongyang peppers or similar)
- 5 small king oyster mushrooms
- 1/2 onion
- 1/2 green onion
- 1 Tbsp cooking oil
Seasoning Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract (or soy sauce if unavailable)
- 5 Tbsp kelp broth (or water)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or sugar to adjust sweetness)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp tuna extract (or soy sauce if unavailable)
- 5 Tbsp kelp broth (or water)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup (or sugar to adjust sweetness)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Before you start cooking, prepare all your ingredients by cutting them into bite-sized pieces. Cut both the square and round fish cakes into bite-sized portions. Slice the sausages diagonally or create decorative cuts for a more appealing presentation.
Step 2
Slice the onion into thin strips. Remove the stems from the Korean hot peppers, cut them in half lengthwise, and remove the seeds before slicing them diagonally. Trim the ends of the small king oyster mushrooms and slice them into manageable pieces.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium heat. Once the pan is warm, add the chopped green onion and stir-fry until fragrant, creating a nice green onion oil. Then, add the prepared fish cakes and sausages and stir-fry them together.
Step 4
When the fish cakes and sausages are about halfway cooked and lightly coated in oil, add the sliced king oyster mushrooms and continue to stir-fry until the mushrooms soften.
Step 5
Once the ingredients are well stir-fried, pour in 5 tablespoons of kelp broth (or water) and let it simmer, stirring occasionally. As the liquid starts to reduce slightly, add the Korean hot peppers and all the seasoning ingredients: soy sauce, tuna extract, gochugaru, minced garlic, and corn syrup. Stir well to combine everything. Finally, drizzle in the sesame oil and sprinkle with sesame seeds for a delicious stir-fry finish!
Step 6
Transfer the well-stirred Korean hot pepper, fish cake, and sausage stir-fry to a serving plate. I prefer a less sweet taste, so I used 1 tablespoon of corn syrup, but you can adjust the sweetness by adding sugar according to your preference.
Step 7
Korean hot peppers are in season and have a delightful mild spiciness that enhances the flavor of this fish cake stir-fry. This zesty and savory dish is perfect as a side for rice.
Step 8
Fish cake stir-fry is a beloved classic side dish for all ages! As the weather gets cooler, you might also enjoy this as a hearty fish cake soup. Enjoy this dish in its many delicious forms!
