Spicy and Chewy Stir-Fried Fish Cakes with Chili Oil
Spicy and Chewy Stir-Fried Fish Cakes with Chili Oil
How to Make Delicious Stir-Fried Fish Cakes Using Chili Oil
Here’s a recipe for a beloved Korean side dish: Stir-Fried Fish Cakes! Made with a special chili oil, these fish cakes are delightfully spicy and chewy. The addition of Korean chili peppers (cheongyang peppers) adds a clean, sharp heat that’s incredibly tasty. If you’re looking for a slightly different and spicier take on fish cakes, give this recipe a try!
Main Ingredients- 1 package (approx. 180g) of square fish cakes (eomuk)
- 4 Korean green chili peppers (cheongyang peppers)
- 1/3 medium onion
- 15g green onion (or garlic scapes)
Seasoning Ingredients- 2 Tbsp cooking oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (or rice wine)
- 1 Tbsp soy sauce
- 1/2 to 1 Tbsp oyster sauce
- 1 tsp sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (or rice wine)
- 1 Tbsp soy sauce
- 1/2 to 1 Tbsp oyster sauce
- 1 tsp sesame seeds
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, to remove any impurities, briefly blanch the fish cakes in boiling water for less than 10 seconds. Be careful not to overcook them, as they might become too soft and fall apart.
Step 2
Prepare the vegetables. Thinly slice the onion. Cut the green onions and Korean green chili peppers in half lengthwise, then chop them finely. (Tip: If you don’t have green onions, you can use garlic scapes for added flavor.) Cut the fish cakes into bite-sized pieces, such as strips like those used for kimbap, or any size you prefer.
Step 3
Now, let’s make some chili oil! Heat a pan over low heat, add 2 Tbsp of cooking oil and 1 Tbsp of gochugaru. Stir gently and slowly to infuse the oil with chili flavor. Cooking it over low heat prevents burning and ensures a delicious chili oil.
Step 4
Once the aroma of chili oil starts to develop, add 1 Tbsp of minced garlic and the chopped green onions (or garlic scapes). Stir-fry together until fragrant. Be mindful not to burn the garlic as you cook.
Step 5
When the pan has a vibrant red chili oil, add the sliced onions and cut fish cakes. Stir-fry them until the ingredients are well combined with the oil.
Step 6
Increase the heat to medium or medium-high. It’s time to add the seasonings. Add 1 Tbsp of soy sauce, 1 Tbsp of mirin, and 1/2 to 1 Tbsp of oyster sauce (adjust to your preference). Stir-fry to ensure the seasonings coat everything evenly.
Step 7
Add the chopped Korean green chili peppers to enhance the spiciness. These peppers will add a clean, refreshing heat to the dish.
Step 8
For an extra kick of spice and color, add another 1 Tbsp of gochugaru. Stir-fry once more to integrate all the ingredients.
Step 9
Finally, sprinkle with sesame seeds for a glossy finish and nutty aroma. Your delicious, spicy, and chewy stir-fried fish cakes are ready to enjoy!
