Spicy and Sweet Sausage Eomuk Stir-fry: A Perfect Side Dish
Spicy and Sweet Sausage Eomuk Stir-fry: A Perfect Side Dish
How to Make Deliciously Spicy and Sweet Sausage Eomuk Stir-fry
This is a beloved Korean side dish, a ‘rice thief’ that makes you devour your rice! Here’s how to easily and quickly make a spicy and sweet sausage and eomuk (fish cake) stir-fry at home. It’s perfect as a snack for kids or an appetizer for adults!
Main Ingredients- 4 sheets of square eomuk (fish cake) (approx. 200g after preparation)
- 150g sausage (like Vienna sausages or your favorite kind)
- 1/4 stalk of green onion (mostly the white part)
- 1/2 onion
- 1/6 carrot
- 3 tablespoons cooking oil
Spicy & Sweet Seasoning- 1 tablespoon minced garlic
- 2 tablespoons white sugar
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1/2 tablespoon anchovy sauce (or fish sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon oligosaccharide (or corn syrup)
- 1 tablespoon sesame oil
- A pinch of toasted sesame seeds
- 1 tablespoon minced garlic
- 2 tablespoons white sugar
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1/2 tablespoon anchovy sauce (or fish sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon oligosaccharide (or corn syrup)
- 1 tablespoon sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Thinly slice the green onion. Slice the onion into strips, and thinly slice the carrot into pieces or strips that are easy to eat. Cutting the carrot into pretty shapes also enhances the presentation.
Step 2
Cut the square eomuk into bite-sized pieces. Typically, cut them into 3-4 cm lengths, or cut them into triangles for children. If your sausages have a casing, remove it. You can leave them whole or slice them. Slicing them diagonally about 1cm thick or into rounds looks appealing when cooked.
Step 3
Now it’s time to make the delicious sauce. In a bowl, combine 2 tablespoons of sugar, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 1/2 tablespoon of anchovy sauce, and 1 tablespoon of oyster sauce. Mix them well. This mixture alone creates a wonderful spicy and sweet sauce! For spice control, reduce or omit the gochugaru if serving to children. If you prefer it spicier, consider adding some minced cheongyang pepper or a bit of gochujang (red pepper paste).
Step 4
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and slowly stir-fry until fragrant and lightly golden. Stir-frying the garlic slowly until golden brown is key to bringing out its full flavor.
Step 5
Once the garlic is golden brown, add the prepared onion and carrot to the pan. Stir-fry over medium-high heat for about 1 minute. The trick is to cook them just enough to soften slightly while retaining a pleasant crunch.
Step 6
Now, add the sliced eomuk and sausage to the pan. Toss them lightly with the garlic and vegetables for about 1 minute, allowing them to absorb the garlic aroma. You’ll start to smell a delicious savory aroma as the ingredients mingle.
Step 7
Pour the prepared sauce into the pan. Adjust the heat to medium and stir continuously with a spatula to prevent the sauce from burning. Since gochugaru is used, it can burn easily, so be mindful of the heat. It’s important to stir-fry quickly to coat all the ingredients evenly with the sauce.
Step 8
Continue stir-frying until the sauce has thickened slightly and coated the ingredients well. Aim for a glossy finish with a hint of moisture remaining, rather than making it too dry.
Step 9
Reduce the heat to medium-low. Add the sliced green onions and stir-fry for another 1-2 minutes, just until they soften slightly and release their aroma, then turn off the heat. Adding the green onions at the end preserves their fresh flavor and crisp texture.
Step 10
With the heat turned off, it’s time to add the final touches for flavor and shine. Drizzle in 1 tablespoon of oligosaccharide for sweetness and gloss, and 1 tablespoon of sesame oil for a nutty aroma. Adding them while the dish is still hot helps to enhance their flavors and scents.
Step 11
Finally, sprinkle with toasted sesame seeds for a perfect finish! This delicious spicy and sweet sausage eomuk stir-fry is ready to be enjoyed with a bowl of hot rice. Leftovers can be cooled, stored in an airtight container, and refrigerated for 2-3 days.
