Crispy Cabbage and Chewy Fish Cake Japchae
Crispy Cabbage and Chewy Fish Cake Japchae
Easy Cabbage and Fish Cake Japchae Made with Simple Ingredients
When spending more time at home, try making a simple yet satisfying and delicious japchae using leftover vegetables from your fridge. The combination of crispy cabbage and chewy fish cakes is excellent, creating a dish full of savory flavors that everyone will love. With the versatile soy sauce recipe, which can be used in various dishes, you can enjoy even richer flavors. (You can view the versatile soy sauce recipe by touching the number @6938442.)
Main Ingredients- 180g cabbage (approx. 1/4 head)
- 100g square fish cake (2 pieces)
- 60g carrot (1/3 medium)
- 50g onion (1/4 medium)
- 1 Korean green chili pepper (optional, for mild heat and color)
- 1 Tbsp cooking oil
Seasoning- 1 Tbsp minced garlic
- 1/2 tsp fine salt
- 2 Tbsp all-purpose savory soy sauce (mat-ganjang)
- 1 tsp red pepper flakes (gochugaru)
- 1/2 Tbsp plum extract (maesilcheong)
- 1 Tbsp perilla oil (deulgireum)
- 1 tsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1/2 tsp fine salt
- 2 Tbsp all-purpose savory soy sauce (mat-ganjang)
- 1 tsp red pepper flakes (gochugaru)
- 1/2 Tbsp plum extract (maesilcheong)
- 1 Tbsp perilla oil (deulgireum)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare all vegetables and fish cake by slicing them into thin strips suitable for japchae. Thinly julienne the cabbage, square fish cake, carrot, and onion to about 0.5 cm thickness. For the Korean green chili pepper, cut it in half, remove the seeds, and then julienne it to a similar length as the cabbage.
Step 2
Heat 1 tablespoon of cooking oil in a wok or frying pan over medium-low heat. Add 1 tablespoon of minced garlic and sauté until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic; cook it gently.
Step 3
Once the garlic is fragrant, add the julienned cabbage, fish cake, carrot, and onion to the pan. Sprinkle with 1/2 teaspoon of fine salt and stir-fry for about 3-4 minutes. The key is to stir-fry quickly over medium-high heat to keep the vegetables slightly crisp.
Step 4
When the vegetables begin to soften slightly, pour in 2 tablespoons of the all-purpose savory soy sauce and continue to stir-fry until the sauce is well incorporated and flavors the ingredients. Ensure the soy sauce coats everything evenly.
Step 5
Finally, add the julienned Korean green chili pepper. Sprinkle in 1 teaspoon of red pepper flakes, 1/2 tablespoon of plum extract, and 1 tablespoon of perilla oil. Stir-fry everything together quickly to combine. Finish by sprinkling 1 teaspoon of toasted sesame seeds for a nutty aroma.
Step 6
Once all ingredients are well mixed and heated through, turn off the heat. Transfer the finished Cabbage and Fish Cake Japchae to a serving plate and present it attractively. It’s best enjoyed while warm!
