Sumine’s Style Moist Stir-Fried Fish Cakes
Sumine’s Stir-Fried Fish Cakes: Amazingly Moist and Delicious!
Hello everyone! Today, I’m thrilled to share a recipe that’s a staple in our household: Stir-Fried Fish Cakes! My husband absolutely loves them, so I make them quite often. This time, I tried the ‘Sumine’s Stir-Fried Fish Cakes’ recipe for the first time, and wow! It turned out even more moist and flavorful than I expected. It perfectly captured my taste buds and my husband’s too. Ready to make a restaurant-worthy dish at home? Let’s get started!
Main Ingredients
- 1 pack of square fish cakes (eomuk) (you can add 1-2 more pieces according to preference)
- 1/2 onion (optional, but adds sweetness and flavor!)
Cooking Instructions
Step 1
First, let’s prepare the fish cakes. Spread them out to let off steam, then cut them into bite-sized pieces. You can cut them into squares as they are, or slice them lengthwise in half. While the original Sumine recipe doesn’t typically include other vegetables, I added onion for extra sweetness and depth of flavor. Slice the onion thinly into strips or dice it. (You can omit the onion if you prefer.)
Step 2
Now, let’s make the magical sauce! In a small bowl, combine 1/3 Tbsp of gochujang, 1 Tbsp of gochugaru, and 1/2 Tbsp of jin ganjang. To add sweetness and savory notes, add 1 Tbsp of maesil cheong and a generous 2 Tbsp of honey. Mix all the sauce ingredients well with a spoon or whisk until smooth and lump-free. Your delicious sauce is ready!
Step 3
Lightly grease a heated pan with a very small amount of cooking oil. Be careful not to use too much oil, as it can make the dish greasy. Add the cut fish cakes to the pan and stir-fry them over medium-low heat. The goal here is to lightly coat the fish cakes with oil, allowing them to absorb it. This step prevents the fish cakes from becoming soggy or tough and helps the sauce adhere better.
Step 4
Once the fish cakes are slightly golden and have absorbed the oil, add all of the prepared sauce. Quickly stir everything together with a spatula or spoon to ensure the sauce is evenly distributed over the fish cakes. Keep an eye on the heat to prevent the sauce from burning, and continue to stir-fry for about 1-2 minutes.
Step 5
This is the final step! When the sauce has evenly coated the fish cakes and is deliciously reduced, drizzle in 1/2 Tbsp of sesame oil just before turning off the heat. The nutty aroma of the sesame oil will enhance the overall flavor of the dish. Finally, sprinkle with toasted sesame seeds for a beautiful presentation and delicious taste. Your Sumine’s Style Moist Stir-Fried Fish Cakes are ready! Enjoy them as a perfect side dish with warm rice.
