Savory Soy-Glazed Fish Cake Stir-Fry: Perfect for Lunchboxes!
Savory Soy-Glazed Fish Cake Stir-Fry: Perfect for Lunchboxes!
Easy Recipe for Baek Jong Won’s Spicy Soy Fish Cake Stir-Fry (Odeng Bokkeum) – A Delicious Side Dish for Your Bento Box
Let’s make a quick and easy fish cake stir-fry! This recipe is incredibly simple and results in a wonderfully chewy and flavorful side dish.
Main Ingredients- 3 sheets of fish cake (wide rectangular type)
- 1/3 medium onion
- 1 Cheongyang pepper (or a mild green chili)
- A small amount of green onion (white parts mostly)
- A little cooking oil
Cooking Instructions
Step 1
This savory soy-glazed fish cake stir-fry, inspired by Baek Jong Won’s style, is a crowd-pleaser and makes an excellent side dish for everyday meals or packed lunches. Its chewy texture and rich flavor are perfect with a bowl of rice.
Step 2
First, prepare the fish cakes by slicing them into bite-sized pieces. Cutting them into thin strips about 0.5 cm wide is a good standard. Slice the 1/3 onion thinly. Finely chop the Cheongyang pepper and the green onion; the green onion adds a nice aromatic touch. Adding the Cheongyang pepper provides a pleasant kick of spice.
Step 3
Heat a little cooking oil in a pan over medium heat. Add the sliced onions and stir-fry until they become translucent. Sautéing the onions well will bring out their natural sweetness and enhance the overall flavor profile.
Step 4
Once the onions are softened, add the sliced fish cakes to the pan. Stir-fry them together with the onions. Use a spatula to gently stir to prevent sticking. Be careful not to overcook the fish cakes at this stage, as they can become tough. Stir-fry for about 1-2 minutes along with the onions.
Step 5
Now it’s time for the seasoning. Add the soy sauce (2 Tbsp), sugar (1 Tbsp), minced garlic (1 tsp), gochugaru (1 tsp), and a pinch of black pepper to the pan. Stir everything well with the spatula to ensure the seasoning is evenly distributed among the fish cakes and vegetables. A brief stir-fry after adding the seasonings helps them meld into the ingredients.
Step 6
Once the seasoning is well incorporated, pour in the water (1/3 cup). Reduce the heat to medium-low and continue to stir-fry until the liquid has almost completely evaporated. Cooking until the liquid reduces is key to achieving a moist yet well-seasoned fish cake.
Step 7
Finally, add the chopped Cheongyang pepper and green onions. Give it one last quick stir, and your delicious spicy soy fish cake stir-fry is ready! Following this recipe ensures the fish cakes remain tender and moist even when cooled, not tough.
