Spicy and Sweet Stir-Fried Fish Cakes with Korean Hot Peppers
Spicy and Sweet Stir-Fried Fish Cakes with Korean Hot Peppers
July’s Quick Side Dish: Easy Stir-Fried Fish Cakes with Korean Hot Peppers – A Rice Thief!
Chewy fish cakes meet fresh, slightly spicy Korean hot peppers in this delicious stir-fry! This dish is so good, a bowl of rice will disappear in no time. It’s a perfect side dish that’s both simple to make and incredibly satisfying.
Main Ingredients- 350g assorted fish cakes (about one pack)
- 10 Korean hot peppers (about 100g)
- 1/3 carrot (about 50g)
- 1/2 onion (about 80g)
- 1/2 Tbsp minced garlic (5g)
- A little cooking oil
Seasoning Sauce- 2 Tbsp gochugaru (Korean chili flakes, 15g)
- 2 Tbsp soy sauce (20ml)
- 1 Tbsp oligosaccharide (or corn syrup, 10ml)
- 1/2 Tbsp sugar (5g)
- 1 Tbsp cooking wine (mirin, etc., 10ml)
- 1/2 Tbsp sesame oil (5ml)
- A pinch of black pepper
- 2 Tbsp gochugaru (Korean chili flakes, 15g)
- 2 Tbsp soy sauce (20ml)
- 1 Tbsp oligosaccharide (or corn syrup, 10ml)
- 1/2 Tbsp sugar (5g)
- 1 Tbsp cooking wine (mirin, etc., 10ml)
- 1/2 Tbsp sesame oil (5ml)
- A pinch of black pepper
Cooking Instructions
Step 1
First, rinse the fish cakes under water to remove any impurities. Then, cut them into bite-sized pieces (about 3cm x 4cm). Cutting them too small might cause them to break apart during cooking, so aim for a manageable size.
Step 2
Peel and wash the carrot, then thinly slice it into strips about 5cm long. Peel and slice the onion into similar-length strips. Wash the Korean hot peppers, remove the stems. If they are too large, cut them in half.
Step 3
In a small bowl, combine the gochugaru, soy sauce, oligosaccharide, sugar, cooking wine, sesame oil, and black pepper. Mix well until there are no lumps to create a flavorful seasoning sauce. Preparing the sauce in advance makes the cooking process smoother.
Step 4
Bring a pot of water to a boil. Once boiling, add the prepared fish cakes and blanch them for about 30 seconds to 1 minute. This step helps remove excess oil from the fish cakes and improves their chewy texture.
Step 5
Immediately drain the blanched fish cakes using a colander. Ensure all excess water is removed, as residual water can cause oil splattering and prevent the sauce from adhering properly.
Step 6
Heat about 1-2 tablespoons of cooking oil in a heated pan over medium-low heat. Add the sliced onions and minced garlic, and sauté slowly until fragrant. Cooking the onions until they become slightly translucent will bring out their natural sweetness.
Step 7
Once the onions are partially translucent, add the drained fish cakes to the pan and stir-fry with the onions for 1-2 minutes. Stir-frying the fish cakes first allows them to absorb the flavors better and enhances their overall taste.
Step 8
Now, add the prepared Korean hot peppers and carrots to the pan. Continue to stir-fry with the fish cakes for another 2-3 minutes. It’s important not to overcook the peppers, as they should retain a slight crunch. Aim for a crisp-tender texture.
Step 9
When all the ingredients are partially cooked, pour the prepared seasoning sauce into the pan. Add 70ml of water (about 1/3 cup). Stir everything together well over medium-high heat and let it simmer for 2-3 minutes, allowing the sauce to thicken and coat the ingredients. Stir occasionally or swirl the pan to prevent burning and ensure an even coating.
Step 10
Once the sauce has reduced to a glaze and the ingredients are glossy, turn off the heat. Sprinkle with toasted sesame seeds, if desired, for an extra nutty flavor. This dish is a perfect accompaniment to hot steamed rice. Enjoy!
