Braised Round Fish Cakes
Super Simple Braised Round Fish Cakes: The Perfect Side Dish for Kids Every Day!
I made these braised round fish cakes as a staple side dish for my kids. They absolutely love them! This recipe is incredibly easy and yields delicious results.
Main Ingredients- 1.8kg round fish cakes (e.g., Odeng balls)
- 3 onions
- 1 small carrot
- 5 Tbsp cooking oil
- 2 Tbsp sesame oil
- 2 Tbsp sesame seeds
- A pinch of black pepper (to taste)
- 1 Tbsp minced garlic
Sweet and Savory Braising Sauce- 150ml soy sauce (Guk-ganjang or Jin-ganjang)
- 100ml mirin (rice wine)
- 100ml corn syrup (or rice syrup)
- 150ml soy sauce (Guk-ganjang or Jin-ganjang)
- 100ml mirin (rice wine)
- 100ml corn syrup (or rice syrup)
Cooking Instructions
Step 1
First, rinse the round fish cakes under hot running water or briefly blanch them in boiling water. This helps remove any impurities and excess oil, resulting in a cleaner taste. Drain them well and prepare them for cooking (you can leave them whole or cut them into bite-sized pieces if preferred).
Step 2
Slice the onions thinly or chop them into bite-sized pieces. Dice the carrot into similarly sized pieces. Keeping the vegetable sizes consistent will ensure even cooking and a pleasing presentation.
Step 3
Heat a frying pan over medium-low heat and add 5 tablespoons of cooking oil. Add 1 tablespoon of minced garlic and sauté gently until fragrant, being careful not to burn the garlic. The aroma should be noticeable but not overpowering.
Step 4
Once the garlic is fragrant, pour in all the braising sauce ingredients: 150ml soy sauce, 100ml mirin, and 100ml corn syrup. Bring the mixture to a simmer over medium heat, then reduce the heat slightly.
Step 5
As the sauce begins to bubble, add the sliced onions and carrots to the pan. This allows the vegetables to soften and absorb the flavors of the sauce.
Step 6
Stir-fry the vegetables in the sauce for a few minutes until they start to soften. Stir occasionally to prevent sticking.
Step 7
When the onions become translucent and tender, add the prepared round fish cakes to the pan. Stir gently to coat the fish cakes evenly with the sauce and continue to cook, allowing the fish cakes to absorb the flavors.
Step 8
Once the sauce has reduced and thickened, lower the heat to low. Stir in 2 tablespoons of sesame oil, 2 tablespoons of sesame seeds, and a pinch of black pepper. Mix gently to coat everything. If the seasoning is not quite right, you can adjust it with a little more soy sauce or corn syrup to your liking. Serve warm with rice for a delightful meal!
