Irresistible ‘Daebak House’ Style Stir-Fried Fish Cakes
The Ultimate ‘Daebak House’ Stir-Fried Fish Cakes that Will Revive Your Appetite
Fish cakes are a beloved staple for Koreans! They’re not only affordable but also nutritious, making them a favorite for all ages. Whether it’s the steaming hot fish cakes from a street vendor, the delightful fried hot bars, or the ever-popular stir-fried fish cakes as a side dish, the versatility of fish cakes is endless. Today, we’re making ‘Daebak House’ style stir-fried fish cakes, renowned for their incredible flavor. This recipe is simple yet packed with deep, savory notes that will surely bring back your appetite and make you finish your rice in no time!
Main Ingredients- 4 sheets of rectangular fish cakes (standard large size)
- 1/2 medium onion
- 1/2 stalk of green onion
- 1 red chili pepper
- 1 green chili pepper
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut each rectangular fish cake in half, then slice them into thick, bite-sized rectangular pieces, about 3-4 cm wide.
Step 2
Feel free to cut the fish cakes into different shapes if you prefer. The key is to maintain their chewy texture while allowing them to absorb the delicious sauce.
Step 3
Next, prepare the vegetables. Slice the onion into about 0.5 cm thick strips. Cut the green onion diagonally into about 1 cm thick pieces. For the chili peppers, remove the seeds and slice them diagonally. (If you prefer it spicier, you can omit the green chili or adjust the amount.)
Step 4
Let’s make our own chili oil to avoid burning the gochugaru! In a heat-resistant glass bowl, pour 3 Tbsp of cooking oil and let it cool slightly. (Pouring hot oil directly onto gochugaru can burn it.) Once slightly cooled, add 1 Tbsp of gochugaru and stir well to prevent clumps. This method creates a clean and flavorful chili oil without the bitterness of burnt flakes. It’s a convenient way to make it at home instead of buying it separately.
Step 5
Now, let’s mix the flavorful sauce! In a small bowl, combine 3 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp minced garlic, 1/2 Tbsp sugar, 2 Tbsp corn syrup, and our secret ingredient, 1 Tbsp steak sauce. Finish with 1 Tbsp sesame oil and 2 pinches of black pepper. Mix everything thoroughly. The steak sauce adds a subtle depth of flavor that elevates the dish, making it much more sophisticated and delicious. (The steak sauce in the photo is in an opaque dispenser.)
Step 6
Heat a pan over low heat, then add all the prepared sauce. Once the sauce begins to simmer, add the sliced onions and diagonally cut green onions. Stir-fry until the onions become translucent.
Step 7
Once the onions and green onions are slightly cooked, add the prepared fish cakes and stir-fry together. It’s crucial to avoid adding water at this stage if you want to maintain the chewy texture! While blanching the fish cakes in hot water beforehand can remove excess oil, stir-frying them directly in this recipe allows them to absorb the flavors more effectively.
Step 8
Continue stir-frying until the sauce evenly coats the fish cakes. Then, add about 2 Tbsp of the homemade chili oil (or to your preference) and stir-fry briefly. Finally, add the sliced red and green chili peppers, give it a quick toss, and sprinkle with sesame seeds for a beautiful ‘Daebak House’ style stir-fried fish cake finish!
Step 9
Your visually appealing ‘Daebak House’ style stir-fried fish cakes, with their vibrant chili colors, are now ready! They look incredibly appetizing. Serve them over hot rice for a delicious rice bowl or as a fantastic side dish to complement various meals.
