Sweet and Spicy Crispy Fish Cake Stir-fry (Eomuk Gangjeong)
Sweet and Spicy Crispy Fish Cake Stir-fry for Kids
Introducing Eomuk Gangjeong, a wonderfully sweet and spicy dish that’s perfect for kids’ snacks! This recipe transforms simple fish cakes into a delightful treat with a crispy exterior and chewy interior.
Main Ingredients- 3-4 sheets of square fish cakes (Eomuk)
- 2-3 Tbsp all-purpose flour
Sauce Ingredients- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Ketchup
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 1 tsp minced garlic
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Ketchup
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, prepare the fish cakes. To remove any impurities, lightly rinse the fish cakes under hot running water (like a quick shower), then drain them thoroughly in a colander.
Step 2
Cut the drained fish cakes into bite-sized pieces. Slicing them into manageable lengths or small pieces will make them easier for children to eat. Be careful not to cut them too small, as they might break apart during frying.
Step 3
Now, it’s time to coat the fish cakes with flour. Place the cut fish cakes and 2-3 tablespoons of flour into a resealable plastic bag. Gently shake the bag to evenly coat each piece of fish cake with flour, ensuring there are no clumps. This flour coating will help achieve a crispy texture.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Add the flour-coated fish cakes and fry them, turning them gently, until they are golden brown and slightly crispy on all sides. Keep an eye on them to prevent burning.
Step 5
Once golden brown, remove the fried fish cakes from the pan and place them on a plate lined with paper towels to absorb any excess oil. This step is crucial for maintaining their crispiness.
Step 6
Let’s make the sauce. In a small bowl, combine 1/2 Tbsp gochujang, 2 Tbsp ketchup, 2 Tbsp oligodang, and 1 tsp minced garlic. Mix them well. You can adjust the sweet and spicy balance to your preference. It’s recommended to gently heat the sauce over low heat until it just begins to bubble, which enhances its flavor.
Step 7
Return the drained, fried fish cakes to the pan. Pour the prepared sauce over them and gently toss to coat evenly. Avoid overcooking; stir-fry just until the sauce coats the fish cakes lusciously. This brief coating ensures they remain chewy inside and don’t become tough.
Step 8
Finally, transfer the beautifully coated, sweet, spicy, and crispy Eomuk Gangjeong to a serving plate. This delightful snack is delicious served warm and is also wonderful when cooled.
