Spicy and Sweet Stir-Fried Fish Cakes with Korean Chili Peppers
Spicy and Sweet Stir-Fried Fish Cakes with Korean Chili Peppers
Perfect for Dinner Tonight! Spicy and Sweet Stir-Fried Fish Cakes with the Crispness of Korean Chili Peppers and the Chewy Texture of Fish Cakes
Fish cakes are always delicious no matter how you cook them! Today, instead of the usual soy sauce base, we’re making a special version with added chili powder for a more robust and spicy flavor. This dish is perfect as a side for rice or even as a snack with drinks. Let’s awaken your appetite with this recipe!
Main Ingredients- 100g Korean chili peppers (Kkwari-gochu)
- 2 sheets of fish cake (eomuk)
- A small amount of green onion, finely chopped
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- A pinch of sesame seeds (for garnish)
Spicy and Sweet Stir-Fry Sauce- 2 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup)
- 1 Tbsp corn syrup (or oligosaccharide)
- A pinch of black pepper
- 1/2 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup)
- 1 Tbsp corn syrup (or oligosaccharide)
- A pinch of black pepper
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Let’s start the recipe for Spicy and Sweet Stir-Fried Fish Cakes with Korean Chili Peppers!
Step 2
Wash the Korean chili peppers, remove the stems, and slice them diagonally into about 5cm lengths. Cut the fish cakes into bite-sized pieces, similar in size to the chili peppers, and prepare them.
Step 3
Heat about 2 tablespoons of cooking oil in a preheated pan. Add the finely chopped green onions and stir-fry over medium-low heat to create a fragrant green onion oil. It’s important to stir-fry them enough so that the sweetness of the green onions infuses into the oil.
Step 4
Once the green onion oil is fragrant, add 1 tablespoon of minced garlic and stir-fry for about 30 seconds until the garlic aroma is released. Then, add the sliced fish cakes and stir-fry over medium heat for 2-3 minutes until lightly browned. Stir-frying the fish cakes makes them chewier.
Step 5
In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of plum extract, 1 tablespoon of corn syrup, a pinch of black pepper, and 1/2 tablespoon of sesame oil. Mix well to create the delicious sauce in advance. Preparing the sauce beforehand can shorten your cooking time.
Step 6
Pour the prepared sauce next to the stir-fried fish cakes in the pan. Stir-fry quickly over high heat for about 1 minute, allowing the sauce to slightly caramelize and develop a ‘wok hei’ (breath of the wok) aroma. This step deepens the flavor of the sauce.
Step 7
Now, add the sliced Korean chili peppers and stir-fry rapidly over high heat for 2-3 minutes, ensuring the sauce coats all the ingredients evenly. The key is to maintain the crispness of the chili peppers, so be careful not to overcook them.
Step 8
Finally, add 1 tablespoon of chili powder and stir everything together quickly one more time to ensure the spicy seasoning is well distributed among the ingredients. Adding chili powder enhances the fiery flavor and balances any richness.
Step 9
Your delicious Stir-Fried Fish Cakes with Korean Chili Peppers are now complete!
Step 10
Turn off the heat and sprinkle a generous amount of sesame seeds on top for both visual appeal and a nutty flavor.
Step 11
The fresh spiciness and crisp texture of the Korean chili peppers, combined with the chewy fish cakes and the chili powder sauce, create a truly captivating dish. Serve it over warm rice for a wonderful meal!
