Chewy and Delicious Pan-Fried Potatoes and Fish Cakes
Simple and Tasty Korean Side Dish: Pan-Fried Potatoes and Fish Cakes Recipe
This is a delightful pan-fried dish featuring the wonderful combination of potatoes and fish cakes. It’s a simple yet satisfying side dish that makes any meal better.
Main Ingredients- 2 medium potatoes
- 1/2 package (approx. 150g) of rectangular fish cakes
- 1/2 medium onion
- 1/2 Korean chili pepper (adjust to your spice preference)
Seasoning- 2.5 Tbsp soy sauce
- 1/3 Tbsp ginger syrup (or a pinch of minced ginger)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- Sesame oil, to finish
- Water, as needed
- 2.5 Tbsp soy sauce
- 1/3 Tbsp ginger syrup (or a pinch of minced ginger)
- 1/2 Tbsp gochugaru (Korean chili flakes)
- Sesame oil, to finish
- Water, as needed
Cooking Instructions
Step 1
First, peel the potatoes and wash them thoroughly. Slice them into about 1cm thick half-moon shapes or bite-sized pieces. Bring a pot of water to a boil with a pinch of salt, then add the sliced potatoes and blanch for about 3-5 minutes until slightly tender. This helps the potatoes absorb the sauce better and become softer. Drain the blanched potatoes and rinse them under cold water.
Step 2
In the same water used for the potatoes, add the fish cakes and blanch them briefly. Blanching the fish cakes removes any impurities, resulting in a cleaner flavor. Rinse the blanched fish cakes under cold water, squeeze out excess moisture, and cut them into bite-sized pieces (about 2-3cm). Slice the onion thinly and finely chop the Korean chili pepper (removing seeds if you prefer less heat).
Step 3
In a bowl, combine 2.5 Tbsp soy sauce and 1/3 Tbsp ginger syrup. Mix well to create the seasoning sauce. If you don’t have ginger syrup, a tiny amount of minced ginger can be used as a substitute. This sauce will add a wonderful umami flavor to the potatoes and fish cakes.
Step 4
Heat a wide pan over medium-low heat. Add the prepared seasoning sauce and sliced onion. Sauté until the onion becomes translucent. The sweetness of the onion will be released, making the dish even more delicious. If the sauce seems too salty or thick, add 1-2 tablespoons of water.
Step 5
Once the onion is somewhat cooked, add the blanched potatoes and fish cakes to the pan. Stir well to coat everything evenly with the sauce. Cook slowly, ensuring the potatoes and fish cakes absorb the delicious sauce. Add 1/2 Tbsp gochugaru and stir-fry together for added depth and a mild spiciness.
Step 6
Just before turning off the heat, drizzle in some sesame oil and add the chopped Korean chili pepper. Give it a gentle mix. The nutty aroma of sesame oil and the slight kick from the chili pepper will enhance the overall flavor of the dish. Transfer the finished pan-fried potatoes and fish cakes to a serving plate. Enjoy your delicious homemade side dish!
