Spicy and Sweet Stir-fried Fish Cakes with Korean Green Peppers
Delicious Stir-fried Fish Cakes with Korean Green Peppers in Under 10 Minutes Using Affordable Ingredients
Who says delicious food requires expensive ingredients or complicated sauces? Just like the saying ‘Simple is the best,’ this recipe introduces a flavorful stir-fry of Korean green peppers and fish cakes using basic Korean pantry staples. It’s savory, not greasy, and wonderfully appetite-stimulating. Enjoy a delightful meal!
Main Ingredients- 250g Korean green peppers (about 1.5 handfuls)
- 6 sheets of flat fish cakes
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 3 Tbsp water (plus more if needed)
- 3 Tbsp honey (or agave nectar/corn syrup/oligosaccharide)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 3 Tbsp water (plus more if needed)
- 3 Tbsp honey (or agave nectar/corn syrup/oligosaccharide)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, trim the stems off the Korean green peppers, wash them thoroughly under running water, and pat them completely dry. This step helps prevent excess water from forming during cooking. Cut the flat fish cakes into bite-sized pieces (e.g., in half or into thirds). If you prefer less oiliness from the fish cakes, you can briefly blanch them in hot water or rinse them under cold water before cutting. I briefly immersed them in hot filtered water for about 10 seconds, then drained them and cut them.
Step 2
Now, let’s prepare the sauce. Place a pot or a wide pan on the heat and, before turning on the stove, add the Korean green peppers, soy sauce, minced garlic, honey (or oligosaccharide), and water all together. Turn the heat to high and begin to simmer.
Step 3
As the sauce starts to boil, gently stir the ingredients with a spatula or spoon to ensure the peppers are evenly coated with the sauce and to help it reduce. The peppers will soften and absorb the flavors as the sauce thickens.
Step 4
When the sauce has reduced and only a little remains at the bottom of the pan, lower the heat to medium-low. Be careful not to burn the sauce by cooking over high heat for too long.
Step 5
Immediately after reducing the heat to medium-low, add the pre-cut fish cakes to the pot or pan. Stir them in so they are coated with the remaining sauce. Avoid overcooking the fish cakes, as they can become mushy.
Step 6
Once the fish cakes are well-coated with the delicious sauce and appear to be cooked through and tender, turn off the heat. Finish by drizzling in the sesame oil and giving it a quick stir. Transfer the finished stir-fried fish cakes and Korean green peppers to a serving dish. For an extra touch of flavor and texture, sprinkle with toasted sesame seeds. (Garnishing with sesame seeds is optional!)
