Sweet & Savory Imitation Crab Stick and Fish Cake Stir-fry
The Perfect ‘Imitation Crab Stick and Fish Cake Stir-fry’ Filling for Kimbap
Let’s make a delicious imitation crab stick and fish cake stir-fry that’s perfect for your kimbap fillings! When rolled with cucumber or pickled radish, it becomes an incredibly simple and tasty fish cake kimbap. This recipe is great for a quick side dish, a lunchbox addition, or even a light appetizer.
Main Ingredients
- 6 imitation crab sticks
- 3 sheets of processed fish cake (eomuk)
Seasoning
- 2 Tbsp dark soy sauce (Guk-ganjang)
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp oligosaccharide (or corn syrup)
- Pinch of black pepper
- Pinch of sesame seeds
- A little cooking oil
- 2 Tbsp dark soy sauce (Guk-ganjang)
- 2 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp oligosaccharide (or corn syrup)
- Pinch of black pepper
- Pinch of sesame seeds
- A little cooking oil
Cooking Instructions
Step 1
Prepare all your ingredients. Rinse the fish cakes and pat them dry. Unwrap the imitation crab sticks.
Step 2
Slice the fish cakes lengthwise into strips. You can adjust the thickness to your preference. Tear or cut the imitation crab sticks to match the length of the fish cake strips. (Refer to the video for visual guidance on shaping.)
Step 3
In a wide pan or wok, combine the prepared fish cakes and imitation crab sticks. Add 2 Tbsp of dark soy sauce, 2 Tbsp of cooking wine, 1 Tbsp of oligosaccharide, and a pinch of black pepper. Gently mix everything together with your hands to ensure the seasoning coats all the pieces. Let it marinate for a short while.
Step 4
Lightly grease the pan with a little cooking oil and heat over medium-low heat. Add the marinated fish cakes and imitation crab sticks. Stir-fry carefully to prevent burning. Stir occasionally to ensure even cooking and prevent sticking.
Step 5
Once the fish cakes turn golden brown and glossy, turn off the heat. Sprinkle with sesame seeds and give it a final mix. Your delicious imitation crab stick and fish cake stir-fry is ready! Enjoy it warm, or let it cool slightly before adding it to your kimbap rolls.
