Seasonal Eggplant and Chewy Fish Cake Stir-Fry
Seasonal Eggplant and Chewy Fish Cake Stir-Fry
Delicious Eggplant and Fish Cake Stir-Fry: A Family Favorite!
Introducing a delightful stir-fry featuring tender, seasonal eggplant and chewy fish cakes – a recipe the whole family will love! This dish is a wonderful way to enjoy both eggplant and fish cake, making it a nutritious and satisfying side dish. It’s a recipe created with a mother’s desire to provide healthy, delicious food for her family. Get ready to savor this unique and flavorful creation!
Main Ingredients- 2 fresh eggplants
- 4 sheets of fish cake (eomuk)
- 1 stalk of green onion (scallion)
- 20 whole garlic cloves
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Korean green chilies (optional, adjust to spice preference)
- Olive oil, for stir-frying
- Sesame oil, for added aroma
- Sesame seeds, for garnish
Stir-Fry Seasoning Sauce- 1 Tbsp soy sauce (ganjang)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sesame seeds
- 1 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp oyster sauce
- 1 Tbsp soy sauce (ganjang)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sesame seeds
- 1 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp oyster sauce
Cooking Instructions
Step 1
This recipe offers a wonderful combination of flavors, bringing together eggplant and fish cake for a delightful culinary experience. Let’s get started!
Step 2
Prepare your ingredients: fresh eggplant, chewy fish cake, green onion, Korean green chilies, red pepper flakes, and whole garlic cloves. Having everything prepped makes the cooking process smooth and enjoyable.
Step 3
Wash the eggplants thoroughly. Cut them in half lengthwise, then slice each half into thick strips, about 1 cm wide. Sprinkle the sliced eggplant with a pinch of coarse salt and let it sit for about 10 minutes. This process draws out excess moisture and any bitterness, improving the texture. After salting, gently squeeze out the excess water before proceeding.
Step 4
Thinly slice the whole garlic cloves into ‘coins’ (slivers). Cut the green onion in half lengthwise, then slice it into long, thin strips, about 0.5 cm thick. This ensures the onion softens and infuses flavor nicely.
Step 5
Remove the stems from the Korean green chilies, slice them in half lengthwise, and then chop them. Adjust the quantity based on your preference for spiciness. You can also add some red bell pepper for color.
Step 6
Cut the fish cakes into bite-sized pieces. Aim for pieces that are not too small to prevent them from breaking apart during stir-frying, while still being easy to eat.
Step 7
Heat a pan over medium heat and add an equal amount of olive oil and sesame oil. Add the sliced garlic and stir-fry until fragrant and lightly golden. Then, add the sliced green onions and sauté until they become slightly softened and aromatic.
Step 8
Add the squeezed eggplant to the pan, followed by the cut fish cakes. Stir-fry everything together for about 1-2 minutes, until the eggplant begins to soften slightly. This step helps meld the flavors and textures.
Step 9
Sprinkle the red pepper flakes over the ingredients in the pan. Gently toss everything to coat evenly with the spice. Stir-fry for another minute, ensuring the red pepper flakes don’t burn, by keeping the heat moderate.
Step 10
Pour in the prepared seasoning sauce and add the chopped green chilies. Reduce the heat to low and continue to stir-fry gently, allowing the sauce to thicken and coat all the ingredients beautifully. Finish by sprinkling sesame seeds over the top for a nutty aroma and flavor.
Step 11
Once the sauce has thickened and coats everything well, signifying that the flavors have melded, turn off the heat. Carefully transfer the delicious stir-fry to a serving plate.
Step 12
Your flavorful Eggplant and Fish Cake Stir-Fry is ready! Enjoy this delightful dish, perfect as a side with your favorite rice.
