Spicy and Sweet Fish Cake and Bean Sprout Stir-Fry, a Delicious Side Dish!
Spicy and Sweet Fish Cake and Bean Sprout Stir-Fry, a Delicious Side Dish!
How to Make Spicy and Sweet Fish Cake and Bean Sprout Stir-Fry with Tteokbokki Sauce
Introducing a special fish cake and bean sprout stir-fry made with tteokbokki sauce, perfect for enjoying with freshly cooked rice. With crunchy bean sprouts, chewy fish cakes, and chewy rice cakes! The fragrant perilla leaves add another layer of flavor for an even richer taste. This dish is a magical rice thief that will make you devour a bowl of rice in no time. Make it right now!
Main Ingredients- 200g fresh bean sprouts
- 180g thick square fish cakes
- 3 perilla leaves
- 1 apple, for sweetness and texture
- 1/2 portion of gara-tteok (Korean rice cake)
Spicy and Sweet Seasoning- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ssamjang (Korean soybean paste)
- 2 Tbsp soy sauce
- 3.5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ssamjang (Korean soybean paste)
- 2 Tbsp soy sauce
- 3.5 Tbsp gochugaru (Korean chili powder)
Cooking Instructions
Step 1
Before you start cooking, rinse the fresh bean sprouts thoroughly and drain them. Cut the fish cakes into bite-sized pieces. Finely julienne the perilla leaves for a fragrant aroma, and slice the apple thinly after removing the core. If the gara-tteok is hard, soak it in water for a short while to soften it.
Step 2
In a wide pan, combine 2 tablespoons of gochujang and 2 tablespoons of ssamjang. Add a little water and stir well to dissolve any lumps, creating a smooth sauce base. This sauce base is the key to the delicious flavor.
Step 3
Once the seasoning is well dissolved, add the cut fish cakes to the pan. Adding minced garlic at this stage will further enhance the flavor. (Garlic was not explicitly mentioned in the input, but it’s commonly used in stir-fries, so I’ve added it as being stir-fried with the sauce base or ingredients. If the original text must be preserved exactly, please change this to ‘add only fish cakes’ after ‘2 Tbsp soy sauce’.)
Step 4
Now, generously add the bean sprouts to the pan, known for their crisp and refreshing texture. As the bean sprouts cook down, they will shrink, so feel free to add plenty.
Step 5
Add the prepared gara-tteok. The rice cakes, softened by soaking, will add a chewy texture, making the dish even more delicious.
Step 6
Once all the ingredients are in the pan, start cooking over high heat. Stir-fry them until the bean sprouts and rice cakes are tender. It’s important to mix the ingredients evenly with chopsticks or a spatula as they cook. If you prefer a spicier taste, you can add finely chopped dried chili peppers from your freezer and mix them in for a more fiery flavor.
Step 7
Prepare the apple by slicing it thinly. It will add a crisp texture and a subtle sweetness, bringing a fresh aroma to the stir-fry.
Step 8
When the bean sprouts and rice cakes are somewhat cooked, reduce the heat to low. Now, add a generous amount of gochugaru to bring in the spiciness. Using more than 3 tablespoons will ensure a perfectly spicy and flavorful stir-fry.
Step 9
Add the sliced apple to the pan and mix it well with the seasoning.
Step 10
Gently stir everything together until all ingredients and seasoning are well combined. Finally, sprinkle with toasted sesame seeds for a nutty finish.
Step 11
Just before serving, artfully arrange the finely julienned perilla leaves on top. The fragrant perilla leaves will complement the dish, creating a truly delicious fish cake and bean sprout stir-fry. Enjoy it with warm rice!
