Spicy and Sweet Cabbage Fish Cake Rice Bowl
Making a Deliciously Spicy, Sweet, and Crispy Cabbage and Fish Cake Rice Bowl
Cabbage is wonderfully versatile, pairing perfectly with stir-fries. Here’s a recipe for a spicy cabbage and fish cake rice bowl, a dish I haven’t made in a while. It’s a delightful combination of textures and flavors, perfect for a quick and satisfying meal.
Main Ingredients
- 2 sheets of fish cake (eomuk)
- 4 leaves of cabbage
- 1/2 medium onion
- 1/2 Cheongyang chili pepper (optional, adjust for spice)
- 1 egg (for fried egg topping)
- 1 pinch of salt
- A dash of pepper
- 1 serving of warm cooked rice
Sauce
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 0.4 Tbsp sugar (or 1/2 tsp)
- 0.5 Tbsp gochugaru (Korean chili flakes, or 1 tsp)
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 0.4 Tbsp sugar (or 1/2 tsp)
- 0.5 Tbsp gochugaru (Korean chili flakes, or 1 tsp)
- 1 tsp minced garlic
Cooking Instructions
Step 1
Peel and thinly slice the onion. Slicing it lengthwise will provide a pleasant texture when stir-fried.
Step 2
Remove the core from the cabbage, wash it, and then chop it into bite-sized, relatively large pieces. Cutting it this way helps maintain its crispiness when cooked.
Step 3
Remove the stems from the Cheongyang chili pepper, wash it, and finely mince it. If you prefer more heat, you can leave the seeds in.
Step 4
Slice the fish cake into manageable, slightly thin pieces. For a cleaner taste, you can briefly blanch the fish cakes in boiling water to remove excess oil.
Step 5
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the sliced onion and stir-fry until it becomes translucent. Sautéing the onion well will bring out its sweetness.
Step 6
Once the onions start to turn transparent, add the chopped cabbage and continue to stir-fry. Cook until the cabbage begins to wilt slightly. Don’t worry if it looks like a lot at first; it will reduce significantly.
Step 7
When the cabbage is slightly softened, add the sliced fish cakes and stir-fry them with the vegetables. Continue to cook until the fish cakes are tender and everything is well combined.
Step 8
As the ingredients begin to lightly brown, it’s time to add the seasonings. Lightly season with a pinch of salt and a dash of pepper for enhanced flavor. From this point on, it’s best to cook quickly over high heat.
Step 9
Add 0.4 Tbsp of sugar (or 1/2 tsp) and stir quickly to combine. The sugar adds sweetness and balances the overall flavor profile.
Step 10
Add 0.5 Tbsp of gochugaru (or 1 tsp). Feel free to increase the amount if you like it spicier.
Step 11
Pour in 1 Tbsp of Worcestershire sauce. This adds a complex umami depth, elevating the dish’s aroma and taste.
Step 12
Add 1 Tbsp of soy sauce and stir well to ensure all ingredients are coated with the sauce.
Step 13
Finally, add the minced Cheongyang chili pepper and 1 tsp of minced garlic. Stir-fry quickly over high heat for about 30 seconds to 1 minute. Adding garlic towards the end preserves its fragrance. Once everything is evenly coated and fragrant, your cabbage and fish cake rice bowl is ready!
Step 14
Spoon a generous portion of the cooked cabbage and fish cake mixture over a bowl of warm rice. For an even more delightful meal, top it with a sunny-side-up fried egg. The runny yolk blending with the savory sauce is simply divine.
Step 15
Enjoy your meal! A hearty and delicious dish is complete.
