Chewy and Delicious Stir-Fried Fish Cakes
Chewy and Delicious Stir-Fried Fish Cakes
Chewy Fish Cake Stir-Fry: The Most Cost-Effective Side Dish Recipe
A national side dish loved by everyone, young and old, fish cake stir-fry! Today, we’ve turned this always delicious ingredient into a special ‘fish cake noodle’ by thinly julienning it for a delightfully chewy texture. This is a great way to make a fantastic meal with an affordable ingredient, perfect as a side dish for rice or even as a snack. We’ll introduce a recipe for fish cake stir-fry that is even more savory and chewy by stir-frying thinly julienned fish cakes twice. Enjoy this recipe!
Ingredients- 8 sheets of square fish cakes (slightly thicker ones offer a better texture)
- 1/2 medium onion (about 100g)
- 1/4 bell pepper (using various colors makes it prettier)
- 1 Korean chili pepper (optional, for added spiciness)
- 1 Tbsp cooking oil
- 1 Tbsp chili oil
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 2 Tbsp corn syrup (or oligodang)
- Pinch of black pepper
- Pinch of sesame seeds
Cooking Instructions
Step 1
Prepare the fish cakes. Julienne them thinly, about 0.5-1cm thick. This thin cut will result in a chewy texture when stir-fried, and you can enjoy them almost like noodles. Any leftover fish cakes can be used as a delicious filling for kimbap.
Step 2
Remove the seeds from the bell pepper and julienne it to a similar thickness and length as the fish cakes. Using bell peppers of various colors will make the dish visually appealing and add more flavor.
Step 3
Slice the onion into strips about 0.4cm thick. Chop the Korean chili pepper finely after removing the stem. The chili pepper adds spiciness, so adjust the amount to your preference or omit it if you prefer.
Step 4
In a pot, add plenty of water and blanch the julienned fish cakes for just 10 seconds. It’s important to blanch for a short time, as overcooking will make the fish cakes mushy.
Step 5
This step helps to remove the characteristic oiliness of fish cakes and wash away impurities, resulting in a cleaner and more refreshing taste.
Step 6
Rinse the blanched fish cakes lightly under cold water and drain them thoroughly. Excess water can cause the fish cakes to clump together when stir-frying.
Step 7
Heat a pan over medium heat, add 1 Tbsp of cooking oil, and then add the drained fish cakes. Stir-fry them.
Step 8
Continue to stir-fry until the fish cakes turn a light brown color. This process brings out their chewy texture and savory flavor. Once cooked, set the fish cakes aside in a separate bowl to cool slightly.
Step 9
In the same pan used for the fish cakes, add all the sauce ingredients and bring to a simmer over low heat. Combine 1 Tbsp cooking oil, 1 Tbsp chili oil, 2 Tbsp soy sauce, 1 Tbsp gochugaru, 2 Tbsp cooking wine, 2 Tbsp corn syrup, and 1 Tbsp minced garlic.
Step 10
Once the sauce begins to bubble, add the julienned onion, bell pepper, and chili pepper. Increase the heat to medium and stir-fry everything together.
Step 11
Since the fish cakes were already stir-fried once, you don’t need to cook for too long. Stir-fry for about 1-2 minutes, just until the vegetables are slightly softened and well combined with the sauce.
Step 12
The key is to avoid overcooking the vegetables, as this will make them mushy. Stir-fry just enough for the sauce to coat the fish cakes.
Step 13
Just before turning off the heat, add a pinch of black pepper. After turning off the heat, sprinkle with sesame seeds for garnish.
Step 14
Your chewy and savory fish cake stir-fry is ready, thanks to the double stir-frying! The chili oil adds a sophisticated flavor and mild spiciness, elevating the taste significantly. The natural sweetness of the fish cakes, the slight heat from the gochugaru, and the crisp texture of the onions and bell peppers create a harmonious blend of flavors.
Step 15
Because they weren’t overcooked, the vegetables retain their crispness, making them even more delicious. Try enjoying them like ‘fish cake noodles’ with the thin julienned cut. The seasoning is light and not too strong, so they’re delicious even eaten on their own. This offers a different charm compared to the usual square fish cake stir-fry! You’ll experience a unique fish cake side dish that’s chewy on the outside and moist on the inside.
Step 16
These long, julienned fish cakes are also fantastic when wrapped around rice like a lettuce wrap. Adding seaweed to this makes for a wonderful fish cake kimbap.
Step 17
Fish cakes are always a reliable and cost-effective ingredient. Their enduring appeal makes them especially tempting as the autumn weather deepens. Whether at home, at a snack bar, or as street food, fish cakes are loved by all! Especially on a cold day, enjoying a bowl of warm fish cake broth alongside the stir-fried dish brings an unparalleled sense of warmth and happiness. They are perfect as a rice side dish or a satisfying snack. Enjoy this versatile fish cake dish!
