Baek Jong-won’s Soft and Moist Stir-fried Fish Cakes
Korea’s Favorite Side Dish! Baek Jong-won’s Super Easy Fish Cake Stir-fry Recipe
Fish cake stir-fry is a universally loved side dish that’s always delicious! Chef Baek’s version stands out for its incredibly moist and tender texture. It’s a guaranteed mealtime hit!
Main Ingredients
- 4 sheets of square fish cakes
- 1 small onion
- 1/2 small carrot
- 1 Korean chili pepper (optional)
- 1/2 stalk of green onion
- 1 Tbsp minced garlic
- Water (enough to cover the fish cakes)
Seasoning
- 1 Tbsp sugar
- 5 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes) (optional)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp sugar
- 5 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes) (optional)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the ingredients. Slice the square fish cakes into bite-sized pieces, about 2cm wide and 5cm long. Julienne the onion and carrot similarly. Slice the green onion diagonally. If you prefer a spicy kick, finely chop the Korean chili pepper. (If serving to young children who can’t handle spice, omit the chili pepper or stir-fry it separately to serve on the side.)
Step 2
Heat a frying pan over medium-low heat. Add cooking oil and the minced garlic. Stir-fry gently until fragrant, taking care not to burn the garlic. It’s crucial to lower the heat to very low once the garlic aroma is released.
Step 3
Add the sliced fish cakes to the pan and stir-fry briefly to coat them with the garlic aroma. Be careful not to overcook, as this can make the fish cakes tough.
Step 4
Here’s the secret to Chef Baek’s moist fish cake stir-fry! Add enough water to just cover the fish cakes. While this might seem unusual compared to how you might normally make it, this step is key to achieving a wonderfully tender texture.
Step 5
Now, it’s time for the seasonings. For 4 sheets of fish cake, add 1 Tbsp of sugar and 5 Tbsp of soy sauce. You might wonder if the soy sauce is too much, but don’t worry! Adding the vegetables later will balance out the saltiness perfectly.
Step 6
Add all the prepared vegetables (onion, carrot, green onion) and stir-fry over high heat until the liquid has reduced. Stir-fry evenly to combine the sweetness of the vegetables and the savory flavor of the fish cakes.
Step 7
If you like a bit of heat, add 1 Tbsp of gochugaru and stir-fry along with the other ingredients. If you’re making this for young children, you can omit the gochugaru and the Korean chili pepper added earlier.
Step 8
Finally, drizzle in 1 Tbsp of sesame oil and sprinkle with 1 Tbsp of sesame seeds for a glossy finish and nutty aroma. Turn off the heat and mix gently with the residual warmth.
Step 9
Voila! Chef Baek’s soft and moist fish cake stir-fry is complete. Tasting it, the seasoning is just right, and the fish cakes are incredibly tender and moist, making it a perfect side dish for rice. It’s also a great option for children’s meals. Enjoy your delicious meal!
