Chewy and Delicious Stir-Fried Fish Cakes with Korean Green Peppers
Super Simple Side Dish Recipe! The Secret to Perfectly Chewy Stir-Fried Fish Cakes with Korean Green Peppers is Surprisingly Simple
Fish cake stir-fry is a dish my daughter and I can never get tired of! And it turns out, someone else loves it just as much as we do! I shared this dish with a friend I met through drum dancing, and she absolutely adored it – maybe even more than I do! I gave her a generous portion, more than enough for us to have for three meals, yet she told me she ate it all in one sitting because it was so delicious! Even though I love fish cakes, receiving a message about how much she enjoyed it filled me with pride. Enjoy this classic Korean side dish, ‘Kkwari Gochu Eomuk Bokkeum’ (Stir-Fried Fish Cakes with Korean Green Peppers), known for its wonderfully chewy texture and delightful flavor!
Ingredients
- 12 sheets of square fish cakes
- A little onion (about 1/2 medium onion)
- 15 Korean green peppers (kkwari gochu)
Seasoning
- 5 Tbsp olive oil
- 2 Tbsp oyster sauce
- 4 Tbsp soy sauce
- 1 tsp minced garlic
- 1 Tbsp honey
- Sesame seeds, to taste
- A pinch of black pepper
- Chopped green onions, for garnish
- 5 Tbsp olive oil
- 2 Tbsp oyster sauce
- 4 Tbsp soy sauce
- 1 tsp minced garlic
- 1 Tbsp honey
- Sesame seeds, to taste
- A pinch of black pepper
- Chopped green onions, for garnish
Cooking Instructions
Step 1
Slice the onion into thin strips and set aside. Wash the Korean green peppers thoroughly under running water, trim off the stems, and cut them into bite-sized pieces (about 2-3 cm).
Step 2
Rinse the square fish cakes briefly under cold running water to remove any impurities. Cut them into desired shapes, approximately 3×4 cm. If using thicker fish cakes, slicing them in half lengthwise before cutting can help them absorb the sauce better and taste more delicious.
Step 3
Heat a wok or a large skillet over medium heat. Add 5 tablespoons of olive oil. Add the prepared Korean green peppers and stir-fry until they are slightly softened and their vibrant green color deepens. This step helps to mellow out their slight bitterness and bring out their aroma.
Step 4
Once the green peppers are slightly tender, add the sliced fish cakes and onion to the wok. Continue to stir-fry, mixing everything together until the onions become translucent and the fish cakes are softened. Stir-frying over medium heat prevents the fish cakes from burning and ensures they cook evenly.
Step 5
When the fish cakes and vegetables are cooked through, add all the seasoning ingredients: 2 tablespoons of oyster sauce, 4 tablespoons of soy sauce, 1 teaspoon of minced garlic, and 1 tablespoon of honey. Stir well to ensure everything is evenly coated. Finally, add a pinch of black pepper, a sprinkle of sesame seeds, and chopped green onions, and give it a quick stir to finish. Adjust the heat as needed to prevent the sauce from burning.
Step 6
Transfer the finished stir-fried fish cakes and Korean green peppers to a serving plate. This dish is perfect served hot over a bowl of steamed rice! Leftovers can be stored in an airtight container in the refrigerator and will stay delicious for about 2-3 days.