Spicy and Sweet Fish Cake Stir-Fry (Sumi’s Side Dish Style)
Spicy and Sweet Fish Cake Stir-Fry (Sumi’s Side Dish Style)
TV Recipe Recreation: Deliciously Spicy Stir-Fried Fish Cakes
I tried making the popular fish cake stir-fry, inspired by the TV show ‘Sumi’s Side Dish’! This version isn’t overly spicy and has a perfectly balanced savory flavor that makes it a hit with both kids and adults. It’s a super simple, foolproof recipe for a beloved Korean side dish that’s guaranteed to be delicious.
Main Ingredients- 1 package assorted fish cakes (about 300-400g)
- 0.5 Tbsp olive oil
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds (whole or crushed)
Spicy Seasoning Sauce- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp honey
- 1/3 Tbsp gochujang (Korean red chili paste, approx. 1 tsp)
- 0.5 Tbsp gochugaru (Korean red chili flakes, approx. 1.5 tsp)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp honey
- 1/3 Tbsp gochujang (Korean red chili paste, approx. 1 tsp)
- 0.5 Tbsp gochugaru (Korean red chili flakes, approx. 1.5 tsp)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the dish. Take the fish cakes out of their packaging.
Step 2
If you have flat fish cakes, cut them into diamond shapes that are easy to eat. Cutting them into bite-sized pieces ensures the seasoning penetrates well and cooks evenly.
Step 3
Cut the remaining fish cakes into bite-sized pieces (about 2-3 cm). Try to make them uniform in size for a more appealing presentation.
Step 4
In a bowl, combine all the seasoning ingredients: soy sauce, plum extract, honey, gochujang, and gochugaru. Mix them thoroughly with a spoon or whisk until well combined and smooth. Preparing the sauce in advance simplifies the cooking process.
Step 5
Heat a pan over medium-low heat and add a little olive oil. Add all the prepared fish cakes to the pan. Olive oil helps prevent sticking and adds a subtle flavor.
Step 6
Stir-fry the fish cakes over medium heat for about 1-2 minutes. This step slightly softens the fish cakes, allowing them to absorb the seasoning better. Be careful not to overcook, as this can make them tough.
Step 7
Add the prepared seasoning sauce to the pan in three separate additions. Adding it in stages helps prevent the sauce from burning and ensures even coating on the fish cakes.
Step 8
Alternatively, if you prefer to add all the sauce at once, reduce the heat to low and stir-fry quickly to minimize the risk of burning. (Tip: The original recipe mentions adding the sauce all at once, highlighting personal convenience.)
Step 9
Continue to stir-fry for another 1-2 minutes, mixing well with a spatula, until the fish cakes are evenly coated with the sauce. Cooking over medium heat rather than high heat prevents burning and allows the sauce to reduce nicely.
Step 10
Just before turning off the heat, drizzle in the sesame oil. Adding sesame oil at the end preserves its fragrant aroma and flavor.
Step 11
Finally, crush the sesame seeds slightly between your palms and sprinkle them over the dish. The broadcast recommended ‘five shakes’ of whole sesame seeds, but you can adjust the amount to your liking. The nutty flavor of sesame seeds enhances the overall taste.
Step 12
Give everything a final gentle toss to combine, and your delicious spicy fish cake stir-fry is ready! It looks appetizing and smells wonderfully fragrant, stimulating your appetite.
Step 13
This fish cake stir-fry is so delicious, it’s said to make people’s eyes widen twice over with satisfaction! (Quoting broadcast dialogue).
Step 14
While the soy sauce-based fish cake stir-fry was also tasty, this version with gochujang offers a deeper, richer flavor. Its perfect balance of soft texture, sweetness, and spiciness makes it an excellent side dish that will have you clearing your rice bowl in no time. Definitely give it a try!
