The Ultimate Savory & Chewy Fish Cake Stir-fry: A Crowd-Pleasing Recipe
The Ultimate Savory & Chewy Fish Cake Stir-fry: A Crowd-Pleasing Recipe
Stir-fried Fish Cakes, Soy Sauce Fish Cakes, Odeng Stir-fry, Side Dish, Kid-Friendly, Lunchbox Side, Golden Recipe
A quintessential side dish loved by the whole family! This recipe delivers a moist and chewy fish cake stir-fry just like you’d find in restaurants. Its irresistible sweet and savory (dan-dan) sauce will make you devour an extra bowl of rice. It’s simple yet guaranteed to be delicious, making it a perfect side for kids’ meals or lunchboxes. Follow along and try it now!
Main Ingredients- 5 sheets of square fish cakes (eomuk)
- 1/2 medium onion
- 1/4 medium carrot (approx. 30g)
- 1/2 stalk green onion (white parts preferred)
- 1 Korean green chili pepper (optional, for a spicy kick)
Seasoning Ingredients- 2 Tbsp cooking oil
- 3 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp sugar (adjust to taste)
- 1/2 Tbsp minced garlic
- 6 Tbsp water (approx. 50ml)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 Tbsp cooking oil
- 3 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp sugar (adjust to taste)
- 1/2 Tbsp minced garlic
- 6 Tbsp water (approx. 50ml)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, lightly rinse the fish cakes under cold water to remove any impurities. Then, cut them into bite-sized pieces (about 2-3 cm wide). Briefly blanching them in boiling water beforehand will make them even softer and more tender.
Step 2
Wash the carrot, peel it, and julienne it thinly. Julienne the onion in a similar fashion. Aim for a thickness of about 0.5-0.7 cm for the julienned vegetables.
Step 3
Slice the green onion diagonally. If using the Korean green chili pepper, remove the seeds and chop it finely to add a spicy aroma. (Tip: If you don’t have enough green onion, you can substitute or add some scallions.)
Step 4
Heat a pan over medium-low heat, add 2 Tbsp of cooking oil, and then add 1/2 Tbsp of minced garlic. Stir-fry until fragrant to infuse the oil with garlic flavor. Be careful not to burn the garlic.
Step 5
Once the garlic is fragrant, add the cut fish cakes to the pan. Stir-fry over medium heat for about 1-2 minutes. This step helps the fish cakes become slightly golden and ready to absorb the sauce.
Step 6
Next, add the julienned onion and carrot. Stir-fry lightly for about 1 minute, just until the vegetables start to soften slightly. Avoid overcooking, as they can become mushy.
Step 7
Now it’s time to add all the seasoning ingredients. Reduce the heat to low, then add 3 Tbsp soy sauce, 2 Tbsp oligosaccharide, 1 Tbsp cooking wine, 1/2 Tbsp sugar, and 6 Tbsp water (approximately 1 small Korean soju cup or 50ml). Mix everything together.
Step 8
After adding the seasonings, increase the heat back to medium. Stir and cook, ensuring the sauce coats all the ingredients evenly. Continue to stir-fry over medium heat until the sauce has reduced and thickened, with very little liquid remaining. (Tip: If the sauce tastes too salty, you can add a little more water.)
Step 9
Once the sauce has thickened, add the sliced green onion and Korean green chili pepper. Stir-fry quickly for about 30 seconds to combine them with the fish cakes and sauce, then immediately turn off the heat. It’s important to keep the vegetables slightly crisp.
Step 10
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle a pinch of toasted sesame seeds. Give it a quick mix, and your delicious, chewy fish cake stir-fry with its addictive sweet and savory flavor is ready! Enjoy it with a warm bowl of rice!
