Savory Fish Cake and Potato Stir-fry: A Family Favorite!
Savory Fish Cake and Potato Stir-fry: A Family Favorite!
Fish Cake! Potato! That’s It! Simple Fish Cake and Potato Stir-fry
Introducing our family’s most popular dish that both kids and husbands with a ‘kid-like’ palate absolutely love: Fish Cake and Potato Stir-fry! It’s a delicious and easy-to-make side dish that’s perfect for any meal. (Source: Sesang Modeun Recipe, Man-gae Recipe)
Main Ingredients- 3 sheets of Korean fish cake (eomuk), cut into bite-sized pieces
- 1/2 potato (approx. 100g), thinly sliced
- 1/2 onion, thinly sliced
- 10cm segment of green onion, diagonally sliced
Seasoning- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sugar (adjust to taste)
- 1/2 Tbsp sesame oil
- Water, as needed (about 3-4 Tbsp, to prevent sticking and help the sauce thicken)
Optional Ingredient (for a spicy kick)- 1/2 Cheongyang chili pepper, deseeded and finely chopped
- 1 Tbsp minced garlic
- 3 Tbsp soy sauce
- 1 Tbsp sugar (adjust to taste)
- 1/2 Tbsp sesame oil
- Water, as needed (about 3-4 Tbsp, to prevent sticking and help the sauce thicken)
Optional Ingredient (for a spicy kick)- 1/2 Cheongyang chili pepper, deseeded and finely chopped
Cooking Instructions
Step 1
First, peel the potato (or scrub it clean if you prefer skin-on) and slice it thinly, about 2-3mm thick. Slicing thinly helps it cook faster and absorb the flavors better.
Step 2
Slice the onion into thin strips and diagonally cut the green onion. If you’re using the Cheongyang chili pepper, remove the seeds and chop it finely.
Step 3
Heat 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as this will affect the overall flavor.
Step 4
Once the garlic is fragrant, add the sliced potatoes to the pan. Stir-fry for about 2-3 minutes over medium heat. Coating the potatoes in oil helps them cook more evenly and speeds up the process.
Step 5
When the potatoes start to look slightly translucent, add the fish cake pieces. Stir-fry them together with the potatoes. Once the fish cake is lightly cooked, add about 3-4 tablespoons of water. This prevents the ingredients from sticking and helps the sauce to simmer and thicken.
Step 6
Add the soy sauce (3 Tbsp) and sugar (1 Tbsp) to the pan. Stir everything together well to ensure the seasonings are evenly distributed among the ingredients. You can adjust the amount of sugar based on your preference.
Step 7
Add the sliced onion, diagonally cut green onion, and the optional chopped Cheongyang chili pepper to the pan. Continue to stir-fry for another 2-3 minutes until the onions become translucent and the green onions soften. This allows all the flavors to meld together.
Step 8
Just before turning off the heat, drizzle in the sesame oil (1/2 Tbsp) and give everything one final stir. Your delicious Fish Cake and Potato Stir-fry is now ready to be served! Enjoy it hot.
