Quick & Easy 10-Minute Fish Cake Rice Bowl
Delicious Fish Cake Rice Bowl: Ready in Just 10 Minutes!
I absolutely adore fish cakes, and they’re a staple in my kitchen! Today, I’m sharing a recipe for a super simple yet incredibly delicious fish cake rice bowl that you can whip up in no time. It’s a budget-friendly dish with minimal ingredients that’s perfect for a quick and satisfying meal.
Ingredients- 2 sheets of Korean fish cake (eomuk)
- 1/2 stalk of green onion
- 1/2 medium onion
- 1/2 stalk of green onion (for garnish)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 pinch of salt
- 0.5 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 egg
- 1 bowl of warm cooked rice
- 1 Tbsp sesame oil
- 4 Tbsp cooking oil
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Thinly slice the onion into strips. Slicing them not too thick will help them absorb the sauce better.
Step 2
Finely chop the green onion that will be part of the main stir-fry. Aim for a medium chop, not too thick.
Step 3
For the fish cakes, it’s a good idea to briefly blanch them in boiling water to remove any excess oil or impurities. Once blanched, roll them up tightly, like a mat, and then cut them into strips about 0.5 cm wide. Rolling them before slicing makes for uniform pieces and is much easier. Be careful not to slice them too thinly.
Step 4
Now, let’s get to the stir-frying! Heat the cooking oil in a pan over medium-low heat. Add the chopped green onion and minced garlic, and stir-fry until fragrant. The key is to let the flavors of the onion and garlic infuse into the oil. Stir continuously to prevent burning and bring out that wonderful aroma.
Step 5
Once you can smell the fragrant garlic and onion, add the sliced onions and stir-fry. Increase the heat to medium at this point. Cook until the onions become translucent.
Step 6
When the onions are softened and translucent, add the sliced fish cakes. Stir-fry everything together, ensuring the fish cakes are coated with the oil and start to look glossy.
Step 7
As the fish cakes heat through, it’s time to add the seasonings. First, add the sugar and stir-fry briefly to coat the fish cakes with sweetness. Then, add a pinch of salt to enhance the savory flavor. You can adjust the saltiness to your preference.
Step 8
Next, add the oyster sauce, which adds depth of flavor. Stir quickly to incorporate it. The unique umami of the oyster sauce will beautifully complement the fish cakes, giving them a gourmet taste.
Step 9
Also, add the soy sauce to balance out all the flavors. The soy sauce will further enrich the overall taste of the dish.
Step 10
Finally, add the gochugaru (Korean chili flakes) for a touch of spice and color. Continue to stir-fry until all the seasonings are well combined, making sure it doesn’t clump together.
Step 11
To ensure the seasonings are evenly distributed and for the final touch, stir-fry over high heat for about 2 minutes. Stir-frying on high heat helps maintain the texture of the fish cakes and creates a rich flavor without burning.
Step 12
Transfer the deliciously stir-fried fish cake mixture onto a bowl of warm rice. This allows the flavors of the sauce to meld beautifully with the rice, making for a more enjoyable meal.
Step 13
To make your fish cake rice bowl even more decadent, prepare a fried egg. Cook it to your preferred doneness – sunny-side up, over-easy, or fully cooked.
Step 14
Carefully place the perfectly fried egg on top of the rice and fish cake mixture. Breaking the yolk and mixing it with the rice and toppings is pure bliss!
Step 15
Finally, drizzle a tablespoon of sesame oil over the rice bowl for a nutty aroma and extra flavor. The subtle scent of sesame oil will elevate the dish.
Step 16
Voila! Your incredibly simple yet impressive and delicious fish cake rice bowl is ready. Enjoy your meal!
