Spicy Fish Cake and Squid Leg Stir-fry with Butter and Soy Sauce
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Introducing a delicious ‘Spicy Fish Cake and Squid Leg Stir-fry with Butter and Soy Sauce,’ perfect as a side dish or an alcoholic beverage accompaniment. We’ve stir-fried chewy fish cakes and tender squid legs in rich butter, seasoned with a savory-sweet blend of soy sauce and sugar for enhanced flavor. The cooking process is remarkably simple: once your ingredients are prepped, sauté julienned carrots in butter until fragrant, then add the fish cakes and squid legs to stir-fry together. Finish by seasoning with soy sauce and sugar for a delightful stir-fry. It’s so tasty you can enjoy it on its own as a snack with drinks, or serve it as a wonderful side dish with rice. The carrots are added to provide a vibrant splash of color to the dish.
Ingredients
- Spicy fish cake roll (Ttaengcho-mari eomuk) 450g (approx. 3-4 pieces)
- Carrot 1/5 piece (approx. 30g)
- Sliced squid legs 200g (frozen or fresh)
- Butter 3 Tbsp (approx. 45g)
- Soy sauce 2 Tbsp (approx. 30ml)
- Sugar 2 Tbsp (approx. 20g)
Cooking Instructions
Step 1
Slice the spicy fish cake roll diagonally into bite-sized pieces, about 1.5 cm thick. This cutting method helps the seasoning penetrate better and improves the texture.
Step 2
Here are the star squid legs. If using frozen squid legs, gently heat them in the microwave or thaw them at room temperature before use. They’re a great snack as they are, but stir-frying them in butter brings out even more flavor. For an enhanced taste, you can briefly char them over an open flame in a pan, but today we’re stir-frying them with the fish cakes!
Step 3
Melt 3 tablespoons of butter in a heated pan over medium-low heat. Once the butter is melted, add the finely julienned carrots and sauté for 1-2 minutes to bring out their natural sweetness. Cook until the carrots are slightly tender.
Step 4
Once the carrots are partially cooked, add the pre-sliced spicy fish cakes to the pan and stir-fry them together. Keep stirring occasionally to prevent the fish cakes from sticking to the pan.
Step 5
Now, add the squid legs and stir-fry them with the fish cakes and carrots, ensuring everything is evenly mixed. Continue to stir-fry for another 2-3 minutes, allowing the rich buttery flavor to coat all the ingredients. Be careful not to overcook the squid legs, which can make them tough.
Step 6
Add 2 tablespoons of soy sauce and 2 tablespoons of sugar to the ingredients in the pan. Stir well to distribute the sauce evenly among the ingredients and continue to stir-fry for another 1-2 minutes. Since the ingredients are already cooked, the dish is ready once the seasoning is well absorbed.
Step 7
Your ‘Spicy Fish Cake and Squid Leg Stir-fry with Butter and Soy Sauce’ is now complete, showcasing a perfect harmony of savory butter, salty soy sauce, and sweet sugar! It’s an excellent side dish and an ideal snack to pair with a cold beer or soju. Store the finished dish in an airtight container in the refrigerator. You can enjoy it as is, or briefly microwave it for about 10 seconds for a softer texture.
