Spicy and Sweet Stir-fried Fish Cakes with Bean Sprouts
The Ultimate Golden Recipe for Deliciously Spicy and Sweet Stir-fried Fish Cakes with Bean Sprouts
This recipe features a delightful combination of crunchy bean sprouts, chewy fish cakes, and a savory-sweet sauce. It’s a simple yet satisfying side dish perfect for any meal, and also makes a great accompaniment for drinks. Learn the secrets to making perfect stir-fried fish cakes every time!
Main Ingredients
- 2 sheets of square fish cakes (approx. 100g)
- 100g ham (can be substituted with an additional 100g of fish cakes)
- 50g oyster mushrooms (optional)
- 1/2 medium onion
- 2 Korean green chili peppers (adjust to taste)
- 30g green onion (white part preferred)
- 2 tbsp cooking oil (approx. 12g)
- 1/2 bag of bean sprouts (approx. 150-160g)
Seasoning Ingredients
- 2 tbsp gochugaru (Korean chili flakes) (approx. 14g, medium grind recommended)
- 2 tbsp sugar (approx. 20g, lightly leveled)
- 2 tbsp soy sauce (approx. 16g)
- 2 tbsp mirin (rice wine) (approx. 16g)
- 1 tbsp corn syrup or oligodang (approx. 12g)
- 1 tbsp gochujang (Korean chili paste) (approx. 30g)
- 1/3 tbsp doenjang (fermented soybean paste) (approx. 10g)
- 1/2 tbsp oyster sauce (approx. 6-7g)
- 1/2 tbsp minced garlic (approx. 10g)
- 2 tbsp gochugaru (Korean chili flakes) (approx. 14g, medium grind recommended)
- 2 tbsp sugar (approx. 20g, lightly leveled)
- 2 tbsp soy sauce (approx. 16g)
- 2 tbsp mirin (rice wine) (approx. 16g)
- 1 tbsp corn syrup or oligodang (approx. 12g)
- 1 tbsp gochujang (Korean chili paste) (approx. 30g)
- 1/3 tbsp doenjang (fermented soybean paste) (approx. 10g)
- 1/2 tbsp oyster sauce (approx. 6-7g)
- 1/2 tbsp minced garlic (approx. 10g)
Cooking Instructions
Step 1
Cut the 2 sheets of square fish cakes (about 100g) into long, thin strips, similar in length to the bean sprouts for easy eating. Fish cakes can vary in thickness and size by brand, so it’s best to weigh them to determine the correct number of sheets.
Step 2
I’m adding 100g of ham. If you don’t have ham, you can simply add an extra 100g of fish cakes. Slice the ham into long, thin strips as well.
Step 3
Tear the oyster mushrooms into bite-sized pieces. 50g is roughly this amount, so use it as a guide. Adding a little more won’t affect the taste negatively.
Step 4
Thinly slice the onion. Finely mince the 2 Korean green chili peppers, removing the seeds if you prefer less heat. Feel free to add more if you like it spicier.
Step 5
Finely chop the green onion, focusing on the white parts.
Step 6
In a bowl, combine all the seasoning ingredients and mix well to create the sauce. Using medium-grind gochugaru will yield better results. Level off the sugar in your measuring spoon.
Step 7
Use regular soy sauce (jin-ganjang) for stir-fries, as it provides a better savory flavor. Mirin, while a type of rice wine, differs slightly from standard cooking wines and adds a subtle sweetness and depth.
Step 8
Add corn syrup (or oligodang) for a smooth sweetness and glossy finish. Gochujang adds spiciness and helps the sauce adhere well to the ingredients.
Step 9
Add a small amount of doenjang (fermented soybean paste) for a richer, deeper flavor without an overpowering doenjang taste. Oyster sauce enhances the overall umami and saltiness.
Step 10
Finally, add the minced garlic and stir everything together thoroughly until well combined, ensuring no clumps.
Step 11
Rinse the bean sprouts (half a bag, approx. 150-160g) thoroughly under running water. Place them in boiling water and blanch for just 1 minute. Overcooking them now will make them tough after stir-frying.
Step 12
Immediately transfer the blanched bean sprouts to cold water to stop the cooking process and preserve their crispness.
Step 13
Heat 2 tablespoons of cooking oil in a large pan over high heat. Once the pan is hot, add the sliced fish cakes, ham, and oyster mushrooms.
Step 14
Stir-fry over high heat for about 1 minute. Fish cakes can burn easily, so keep stirring to prevent them from sticking to the bottom of the pan.
Step 15
Add the sliced onion, green onion, and minced green chili peppers. Continue to stir-fry over high heat for about 2 minutes until the vegetables are slightly softened.
Step 16
Pour in the prepared seasoning sauce. Keep the heat on high and stir-fry for about 1 minute, allowing the sauce to coat the ingredients evenly.
Step 17
Add the drained bean sprouts and stir-fry for another minute over high heat. Adding bean sprouts too early can cause them to release water and become mushy or tough before other ingredients are fully cooked. Always add them at the end for a quick stir-fry.
Step 18
Your delicious, glossy stir-fried fish cakes with bean sprouts are ready! Serve over a bowl of hot rice for a satisfying meal. Enjoy this delightful dish with your family!
