Spicy and Savory Fish Cake and Pepper Stir-fry (Eomuk Gochu Japchae)
Easy One-Pan Recipe: How to Make Fish Cake and Pepper Stir-fry Without Glass Noodles
This is a delicious fish cake stir-fry made entirely with flavorful fish cakes, without any glass noodles. We’ve added finely julienned Korean chili peppers for a delightful spicy kick, making it a perfect pairing with steamed buns (Hwa-ppang).
Main Ingredients- 5 sheets of square fish cakes (Eomuk)
- 3 Korean green chilies (Cheongyang peppers)
- 2 red bell peppers
- 1/2 medium onion
- 2 button mushrooms
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (like Mirin)
- 1 Tbsp corn syrup or honey
- 1 Tbsp minced garlic
- 1 Tbsp chili oil (optional)
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (like Mirin)
- 1 Tbsp corn syrup or honey
- 1 Tbsp minced garlic
- 1 Tbsp chili oil (optional)
Cooking Instructions
Step 1
First, let’s prepare all the vegetables. Thoroughly wash the 3 Korean green chilies and 2 red bell peppers, remove the seeds, and julienne them thinly. Peel and thinly julienne the 1/2 medium onion. Clean the stems of the 2 button mushrooms and thinly slice them. Having a variety of colorful vegetables will make your dish look more appealing.
Step 2
Now, prepare the star of this dish: 5 sheets of square fish cakes (Eomuk). Trim the edges slightly if needed, then julienne them into thin strips, similar in width to the vegetables you prepared earlier. Julienne fish cakes absorb the sauce beautifully, making them even more delicious.
Step 3
Heat 1-2 tablespoons of cooking oil in a wide pan over medium heat. Once the oil is warm, add the julienned onion and sliced mushrooms. Sauté until the onion becomes translucent and the mushrooms are tender, allowing their natural flavors to develop. Next, add the julienned fish cakes and stir-fry them together until they become slightly chewy and gain a light golden hue. Sautéing the vegetables first helps bring out their sweetness.
Step 4
Once the fish cakes and vegetables are sautéed, it’s time to add the flavor! Add 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp cooking wine, 1 Tbsp corn syrup (or honey), and 1 Tbsp minced garlic to the pan. If you desire extra spiciness, you can also add 1 Tbsp of chili oil (this is optional). Stir everything well with a spatula and continue to cook for another 2-3 minutes, ensuring the sauce coats the fish cakes and vegetables evenly. Be mindful of the heat to prevent burning.
Step 5
Finally, add the julienned Korean green chilies and red bell peppers to the pan and stir-fry quickly for another minute. The goal is to cook the peppers slightly so they retain a pleasant crunch. Just before turning off the heat, sprinkle some sesame seeds on top for an aromatic finish. Your delicious Fish Cake and Pepper Stir-fry is ready! Serve it over steamed buns (Hwa-ppang) or rice for a wonderful meal.
