Sweet and Savory Fish Cake Stir-fry
Sweet and Savory Fish Cake Stir-fry
How to Make Delicious Korean Fish Cake Stir-fry (Soy Sauce Braised Fish Cakes)
Introducing a simple yet incredibly delicious stir-fried fish cake (eomuk bokkeum) recipe! This dish is a staple in Korean households and is often found in restaurants for good reason. It boasts a perfectly balanced sweet and savory flavor that isn’t overwhelming, making it a hit with everyone from kids to adults. We’ll show you how to achieve that restaurant-quality taste right in your own kitchen. (Measurements are based on standard Korean soup spoons)
Key Ingredients for Soy Sauce Fish Cake Stir-fry- 4 sheets of square fish cakes (approx. 200g)
- 1/2 medium onion (approx. 69g)
- 1/2 Tbsp minced garlic
- 2 stalks of green onion (approx. 12g)
- 2 Tbsp grapeseed oil
- A pinch of toasted sesame seeds
Flavor Boosters: Soy Sauce Fish Cake Sauce- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup (or rice syrup)
- 1/2 Tbsp molasses
- 1/2 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup (or rice syrup)
- 1/2 Tbsp molasses
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut each square fish cake in half lengthwise, and then slice them into strips about 1cm thick. Cutting them too thin might cause them to break apart, so aim for a moderate thickness.
Step 2
Now, let’s prep the vegetables. Wash the green onions thoroughly under running water and chop them into about 1cm lengths. Thinly slice the onion into strips approximately 3mm thick. Measure out 1/2 Tbsp of minced garlic and set aside.
Step 3
It’s time to create the delicious sauce that will make this fish cake stir-fry truly shine. In a small bowl, combine 1 Tbsp soy sauce, 1/2 Tbsp oyster sauce, 1 Tbsp corn syrup, 1/2 Tbsp molasses, and 1/2 Tbsp sesame oil for a rich aroma. Alternatively, you can add these ingredients one by one while cooking. (Note: Grapeseed oil and sesame seeds will be added during the cooking process.)
Step 4
Heat a stir-fry pan over medium heat. Add the sliced onions and fish cakes, then drizzle in 2 Tbsp of grapeseed oil. Stir-fry for about 30 seconds to 1 minute, gently tossing them until the onions become slightly softened and the fish cakes are lightly heated through.
Step 5
Once the onions and fish cakes are lightly sautéed, pour in the prepared soy sauce mixture and add the 1/2 Tbsp of minced garlic to the pan.
Step 6
Now, continue to stir-fry over medium heat for about 2 to 3 minutes, ensuring the sauce evenly coats the fish cakes. Cook until the fish cakes have a beautiful, glossy soy sauce color. Taste the stir-fry; if it seems a bit bland, you can add a tiny bit more soy sauce or oyster sauce to adjust to your preference.
Step 7
Once the seasoning is adjusted to your liking, add the chopped green onions. Toss them gently for a few seconds, then turn off the heat immediately. Adding the green onions at the end helps preserve their fresh flavor and color.
Step 8
Add 1/2 Tbsp of molasses for an extra touch of glossy shine and a subtle sweetness to the dish. Adding it now allows it to melt and create a beautiful sheen.
Step 9
Finally, drizzle in 1/2 Tbsp of sesame oil to enhance the nutty aroma and flavor. It’s best to add sesame oil after turning off the heat to preserve its delicate fragrance.
Step 10
Give the stir-fry a final toss to ensure everything is well combined. Taste one last time and adjust the seasoning if needed with a touch more soy sauce or oyster sauce to perfectly match your palate.
Step 11
Transfer the delicious fish cake stir-fry to a serving dish. Sprinkle with a pinch of toasted sesame seeds for added flavor and visual appeal. Your homemade Korean fish cake stir-fry is now complete! Enjoy it with a side of warm rice.
