Spicy and Sweet Red Fish Cake Stir-Fry
Spicy and Sweet Red Fish Cake Stir-Fry
The Golden Recipe for Spicy Red Fish Cake Stir-Fry: Making a Deliciously Spicy Side Dish
Today, I’m recommending a simple and delicious fish cake dish that’s easy to make with affordable ingredients. This is the golden recipe for spicy red fish cake stir-fry that my husband and I love to eat the most. It’s a perfect side dish that goes wonderfully with rice!
Main Ingredients- 300g Korean fish cakes (e.g., Odeng/Eomuk), about 3-4 sheets
- 1 medium onion
Cooking Instructions
Step 1
First, peel the onion and slice it into thin strips, about 0.5cm thick. Slicing them to a moderate thickness will prevent them from breaking apart too much while stir-frying.
Step 2
Next, prepare the fish cakes. You can cut them into your preferred size and shape; typically, bite-sized pieces like 4x4cm squares or rectangular strips are good for eating. For a cleaner taste and softer texture, you can briefly blanch the fish cakes in boiling water to remove excess oil (this step is optional).
Step 3
Heat 1-2 tablespoons of cooking oil in a frying pan or wok over medium-low heat. Add the sliced fish cakes and onions to the pan. Stir-fry them together until the onions become slightly translucent and the fish cakes soften, for about 2-3 minutes. This gentle stir-frying helps bring out the natural flavors of the ingredients. Be careful not to burn them.
Step 4
Once the onions start to turn translucent, it’s time to add the seasonings. Pour in 1.5 Tbsp soy sauce, 1.5 Tbsp corn syrup, and 50ml of water. Stir well and continue to stir-fry over medium heat until the fish cakes become tender and absorb the sauce, about 3-4 minutes. You’ll notice the fish cakes changing from a firm texture to a soft, pliable one. Keep an eye on the mixture to prevent the sauce from drying out too quickly.
Step 5
When the fish cakes are tender and the sauce has reduced slightly, add 1 Tbsp of gochugaru (Korean chili flakes) for that signature spicy kick. Stir quickly to ensure the gochugaru is evenly distributed and mixed well with the fish cakes, preventing any clumps. Maintain medium heat during this step.
Step 6
After the gochugaru is fully incorporated, add the remaining 50ml of water. This addition helps to keep the stir-fry moist, prevents the sauce from becoming too thick or burning, and allows the flavors to meld further. Stir-fry over medium heat for another 1-2 minutes until the liquid has mostly evaporated and the sauce is glossy.
Step 7
Finally, when the pan is almost dry with just a glossy coating of sauce remaining, turn off the heat. Your delicious spicy and sweet red fish cake stir-fry is ready! If desired, sprinkle some sesame seeds on top for an extra touch of flavor and visual appeal. Serve hot with a bowl of steamed rice for a delightful meal.
