Spicy & Sweet Gochujang Fish Cakes: A Perfect Side Dish!
Gochujang Fish Cake Stir-fry Recipe
I decided to make a fish cake stir-fry thinking about a simple side dish for meals. I happened to have all the ingredients in my fridge! This is an easy and delicious banchan (side dish) recipe that’s perfect for any meal. Enjoy this flavorful and satisfying dish!
Main Ingredients- 180g Fish Cakes (about 3-4 sheets)
- 1 Onion (medium-sized)
- 1 Green Onion
- 2 Tbsp Olive Oil
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Corn Syrup (or rice syrup/honey)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Oligodang (corn syrup, adjust to taste)
- 1 Tbsp Sesame Oil (optional, adjust to preference)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Corn Syrup (or rice syrup/honey)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Oligodang (corn syrup, adjust to taste)
- 1 Tbsp Sesame Oil (optional, adjust to preference)
Cooking Instructions
Step 1
First, prepare boiling water to remove any oiliness or impurities from the fish cakes. Fill a pot with plenty of water and bring it to a boil over high heat.
Step 2
Once the water starts boiling vigorously, add the fish cakes whole. You only need to blanch them briefly, so about 10-20 seconds is sufficient to avoid them becoming too soft or mushy.
Step 3
While the fish cakes are blanching, let’s prepare the other ingredients. Thinly slice the onion and cut the green onion diagonally. Slicing them this way will add a nice texture and help them absorb the sauce well when stir-fried.
Step 4
Now, let’s start stir-frying! Drizzle 2 tablespoons of olive oil into a frying pan, tilting it to coat the entire surface evenly. You can use regular cooking oil instead of olive oil if preferred.
Step 5
Add the sliced green onions to the oiled pan first and stir-fry over medium-low heat. The fragrant green onion oil that releases will significantly enhance the flavor of the fish cake dish.
Step 6
Once the green onions start to turn slightly golden, add the sliced onions and stir-fry them together. Cook until the onions become translucent and release their sweet aroma. The sweetness from the onions will complement the spicy sauce beautifully.
Step 7
Cut the blanched fish cakes into bite-sized pieces (or desired shapes) and add them to the pan with the onions and green onions. Stir-fry everything together until well combined. Sautéing the fish cakes until they are slightly browned will give them a chewier texture.
Step 8
It’s time to add all the seasoning ingredients! Combine 2 tablespoons of gochujang, 2 tablespoons of corn syrup, 1 tablespoon of minced garlic, and 1.5 tablespoons of oligodang in the pan. You can adjust the amount of oligodang to achieve your desired sweetness. Add the sesame oil at the end for a nutty aroma, or omit it if you prefer.
Step 9
There’s no need to mix the sauce separately beforehand; just add all the seasoning ingredients directly to the pan. Stir well to ensure the fish cakes and vegetables are evenly coated with the sauce. Continue to cook over low heat for about 2-3 minutes, allowing the sauce to thicken and penetrate the fish cakes.
Step 10
Finally, sprinkle some sesame seeds generously over the dish. Your delicious spicy and sweet gochujang fish cakes are ready! Serve them over hot rice for an incredibly satisfying meal. Store any leftovers in the refrigerator and enjoy!
