Savory & Sweet Soy-Braised Fish Cakes with Chili Peppers
Savory & Sweet Soy-Braised Fish Cakes with Chili Peppers
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When thinking of simple side dishes, ‘Eomuk Bokkeum’ (braised fish cakes) is one of the first that comes to mind. It’s a staple found in restaurants, packed lunches, and often in the refrigerator – a truly common and easy-to-make dish. This recipe adds the delightful texture and mild spice of ‘gwari gochu’ (Korean chili peppers) for an extra layer of flavor.
Main Ingredients- Fish cakes (eomuk), 250g (square or long strips, your preference)
- Korean chili peppers (gwari gochu), 18-20 pieces (approx. 100g)
Seasoning Ingredients- Sugar, 1 Tbsp (approx. 10g, slightly leveled)
- Gochugaru (Korean chili powder), 1/3 Tbsp (approx. 2-3g, medium grind recommended)
- Soy sauce, 3 Tbsp (approx. 24g)
- Mirin (rice wine), 3 Tbsp (approx. 24g, or cheongju/sake)
- Corn syrup or oligodang, 2 Tbsp (approx. 24g, or ~80% isomalto-oligosaccharide)
- Minced garlic, 1/2 Tbsp (approx. 10g)
- Oyster sauce, 1/2 Tbsp (approx. 6-7g)
- Green onion, 1 Tbsp worth (approx. 5-6g, finely chopped)
- Water, 4 Tbsp (approx. 40g)
- Sesame oil, 1/2 Tbsp (approx. 3-4g, or cooking oil)
- Black pepper, a pinch
- Sugar, 1 Tbsp (approx. 10g, slightly leveled)
- Gochugaru (Korean chili powder), 1/3 Tbsp (approx. 2-3g, medium grind recommended)
- Soy sauce, 3 Tbsp (approx. 24g)
- Mirin (rice wine), 3 Tbsp (approx. 24g, or cheongju/sake)
- Corn syrup or oligodang, 2 Tbsp (approx. 24g, or ~80% isomalto-oligosaccharide)
- Minced garlic, 1/2 Tbsp (approx. 10g)
- Oyster sauce, 1/2 Tbsp (approx. 6-7g)
- Green onion, 1 Tbsp worth (approx. 5-6g, finely chopped)
- Water, 4 Tbsp (approx. 40g)
- Sesame oil, 1/2 Tbsp (approx. 3-4g, or cooking oil)
- Black pepper, a pinch
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut 250g of fish cakes into bite-sized pieces. You can use square fish cakes or the long strips – choose your favorite! Ensure they are cut into manageable sizes.
Step 2
Wash the Korean chili peppers thoroughly and remove the stems. Cut them into 3-4 pieces each. These peppers add a wonderful texture and subtle spice that complements the fish cakes perfectly. It’s delightful to pick up a piece of fish cake and chili pepper together!
Step 3
Now, let’s make the delicious sauce. In a bowl, combine the soy sauce, mirin, corn syrup, sugar (slightly leveled), gochugaru, minced garlic, oyster sauce, water, sesame oil, and black pepper. Stir well until the sugar and corn syrup are fully dissolved. Mixing the sauce beforehand ensures a richer flavor.
Step 4
For the gochugaru, it’s best to use a medium grind. Very fine powder can sometimes feel gritty when cooked. Always use regular soy sauce (jin ganjang) for braising dishes, as it offers a superior depth of flavor. Soy sauce manufacturers often recommend it for stir-fries to best maintain its aroma.
Step 5
Mirin adds a lovely subtle sweetness and helps remove any fishy odors. If you don’t have mirin, you can substitute it with ‘cheongju’ (refined rice wine) or sake. However, avoid using seasoned cooking wines with added fruit flavors, as they can alter the taste significantly; stick to pure mirin or its direct substitutes.
Step 6
If you’re using oligodang instead of corn syrup, it’s recommended to use isomalto-oligosaccharide, which is heat-stable. Avoid fructo-oligosaccharides, as their sweetness can decrease when heated. Use about 80% of the corn syrup amount if substituting.
Step 7
Add the minced garlic for a pungent kick and oyster sauce for that umami-rich savory note. Oyster sauce is fantastic for boosting the overall deliciousness of braised fish cakes.
Step 8
Finally, add the finely chopped green onion (about 1 Tbsp worth). If you want to skip washing the cutting board and knife, you can simply snip the green onions with scissors directly into the bowl for convenience!
Step 9
Pour in the water and sesame oil (or cooking oil). Whisk everything together thoroughly, ensuring that the sugar and corn syrup are not settled at the bottom of the bowl.
Step 10
Let’s start cooking! Heat a pan over medium heat with a little cooking oil. Add the cut fish cakes and stir-fry them for about 2 minutes. While some recipes suggest blanching fish cakes, stir-frying them first helps to firm up their texture and remove excess starch, allowing them to absorb the sauce better and preventing them from becoming too soggy.
Step 11
Pour all of the prepared sauce over the fish cakes and continue to stir-fry for another 1-2 minutes, ensuring the fish cakes are coated evenly.
Step 12
Continue cooking until the sauce has thickened slightly and begins to bubble gently, like a soft simmer. This indicates that the fish cakes have absorbed the delicious flavors.
Step 13
Add the prepared Korean chili peppers. Turn the heat up to high and stir-fry quickly for just 30-40 seconds. The goal is to lightly cook the peppers so they remain slightly crisp and vibrant, not mushy. High heat for a short time preserves their color and texture.
Step 14
Optionally, sprinkle about half a tablespoon of toasted sesame seeds over the top for added nutty flavor. You can also tilt the pan to spoon some of the extra sauce over the fish cakes and peppers before serving.
Step 15
And there you have it – delicious Soy-Braised Fish Cakes with Korean Chili Peppers! Serve generously over a bowl of hot rice. This dish is a true ‘rice thief,’ guaranteed to make your meal irresistible!
