Spicy and Sweet Fish Cake Stir-fry: The Ultimate Korean Side Dish
Spicy and Sweet Fish Cake Stir-fry: The Ultimate Korean Side Dish
Make a Deliciously Spicy and Sweet Fish Cake Stir-fry!
A beloved Korean staple, fish cake stir-fry (Eomuk Bokkeum)! This recipe delivers a perfectly spicy and sweet flavor, making it an irresistible side dish that will disappear quickly from your table. It’s simple, quick, and packed with deliciousness. Find the video recipe here: https://youtu.be/cQwSrccu7bI
Main Ingredients- Fish cakes (Eomuk) 250g (You can use various types, flat or tube-shaped)
- 1/2 Onion (sliced into strips)
- 1/2 Green onion (sliced diagonally)
- 1-2 Korean chili peppers (Cheongyang chili pepper) (adjust to your spice preference, finely chopped)
- 5-6 cloves Garlic (thinly sliced or minced)
Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce (regular)
- 1 Tbsp Oyster sauce (for umami depth)
- 3 Tbsp Oligodang (corn syrup or rice syrup, for sweetness and glaze)
- 2 Tbsp Mirin (rice wine, to remove gamey smell and add flavor)
- 5-6 Tbsp Water (to adjust sauce consistency)
- Pinch of Black pepper (for finishing)
- 1 tsp Sesame seeds (for nutty aroma)
- A little Cooking oil (for stir-frying garlic)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce (regular)
- 1 Tbsp Oyster sauce (for umami depth)
- 3 Tbsp Oligodang (corn syrup or rice syrup, for sweetness and glaze)
- 2 Tbsp Mirin (rice wine, to remove gamey smell and add flavor)
- 5-6 Tbsp Water (to adjust sauce consistency)
- Pinch of Black pepper (for finishing)
- 1 tsp Sesame seeds (for nutty aroma)
- A little Cooking oil (for stir-frying garlic)
Cooking Instructions
Step 1
First, prepare the fish cakes. You can use any type of fish cake you prefer. Cut them into bite-sized pieces, about 1 cm thick. Then, briefly rinse them under hot boiling water. This step helps to remove any excess oil and makes the fish cakes taste cleaner. Pat them dry with a paper towel if needed.
Step 2
Next, prepare the vegetables. Slice the onion into strips about 0.5 cm thick. Cut the green onion diagonally into 1 cm pieces. If you like it spicy, finely chop 1-2 Korean chili peppers. Thinly slice the garlic or mince it.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced garlic and stir-fry until fragrant. It’s important to cook the garlic gently to release its aroma without burning it. This will add a deeper flavor to the dish.
Step 4
Once the garlic is fragrant, add all the seasoning ingredients (gochugaru, soy sauce, oyster sauce, oligodang, mirin, and water) to the pan. Let the sauce simmer and thicken slightly for a minute or two. Pre-simmering the sauce helps the flavors meld together beautifully.
Step 5
When the sauce has thickened a bit, add the prepared fish cakes and vegetables (onion, green onion, chili peppers) all at once. Stir-fry over high heat. Add a little water (about 1-2 Tbsp at a time) as needed while stir-frying to ensure the sauce coats everything evenly and prevents sticking. This will result in a moist and flavorful stir-fry.
Step 6
Stir-fry until the vegetables are tender-crisp and the fish cakes have absorbed the sauce. Be careful not to overcook, as this can make the fish cakes tough. The key is to cook until the vegetables are just done.
Step 7
Turn off the heat. Finish by sprinkling with a pinch of black pepper and a generous amount of sesame seeds. The nutty aroma of sesame seeds and the subtle spice of black pepper will enhance the overall taste. Enjoy this delicious side dish with a bowl of warm rice!
