Spicy & Sweet Stir-Fried Korean Chili Peppers and Fish Cakes: A Perfect Side Dish!
Easy Recipe for Stir-Fried Fish Cakes with Korean Chili Peppers
I originally planned to make a fancy dish with fresh squid and Korean chili peppers, but the squid was a bit pricey. So, I decided to make a delicious side dish using the readily available square fish cakes from my fridge. Although the plan changed slightly, I put my best effort into making this dish. Today’s menu is a delightful stir-fry of fish cakes and Korean chili peppers, offering a fantastic combination of chewy fish cakes and crisp chili peppers. This recipe is perfect for a quick and satisfying homemade side dish that goes perfectly with rice!
Main Ingredients
- 100g Korean chili peppers (Ggwari Gochu)
- 3 sheets of square fish cakes (approx. 200-250g)
- 1/2 medium onion
- A small amount of carrot (approx. 30g)
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper
- A little water (optional, about 2-3 Tbsp)
- 2-3 Tbsp cooking oil
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly and pat them dry. Trim off the stems and cut them into 2-3 cm lengths. (If you prefer less heat, you can remove the seeds.)
Step 2
Cut the 3 sheets of square fish cakes into bite-sized pieces, about 2-3 cm wide and long. You can also cut them into squares or triangles according to your preference.
Step 3
Blanch the cut fish cakes in boiling water for about 1 minute. This step helps remove excess oil, resulting in a cleaner taste, and allows the seasoning to penetrate better. Drain the blanched fish cakes in a colander.
Step 4
Thinly slice the half onion and thinly slice or finely chop the carrot. It’s best to cut the vegetables into similar thicknesses so they cook evenly.
Step 5
In a small bowl, combine the red pepper flakes, soy sauce, cooking wine, oligosaccharide, sugar, and oyster sauce. Mix well to create a flavorful seasoning sauce. Stir until all ingredients are evenly incorporated.
Step 6
Now, let’s start stir-frying. Heat a pan over medium heat and add 2-3 Tbsp of cooking oil. Add the minced garlic and stir-fry until fragrant and lightly golden, being careful not to burn it. Infusing the oil with garlic flavor is key here.
Step 7
Add the sliced onion and carrot to the fragrant garlic oil. Stir-fry over medium heat until the onion becomes translucent and the carrot is slightly tender. Sautéing the vegetables will enhance their natural sweetness.
Step 8
Once the onion and carrot are cooked to your liking, add the prepared Korean chili peppers and the blanched fish cakes to the pan. Stir-fry them together with the vegetables.
Step 9
When all the ingredients are in the pan, pour the prepared seasoning sauce evenly over everything. Cook over medium heat, not high heat, to prevent the sauce from burning.
Step 10
If the sauce seems too thick while stir-frying, add about 2-3 Tbsp of water. Adding a little water will help the sauce become smoother and coat the ingredients more evenly, resulting in a moister and tastier dish.
Step 11
Just before turning off the heat, drizzle in the sesame oil for a nutty aroma. Sprinkle with sesame seeds and black pepper to finish. Give it one last gentle stir to ensure all the ingredients are well coated with the delicious seasoning. Your spicy and sweet stir-fried fish cakes with Korean chili peppers are now ready!
