Spicy and Sweet Fish Cake and Rice Cake Stir-fry
A Simple and Delicious Fish Cake Stir-fry Using Rice Cake Soup Slices
When you’re tired of the usual stir-fried fish cakes, this fish cake and rice cake dish is a perfect alternative. It’s savory, sweet, and a little spicy, making it an excellent side dish for rice. It’s also great as a snack or a casual accompaniment to drinks.
Main Ingredients- Assorted Fish Cakes (e.g., ham, shrimp flavored) 2 sheets
- Rice Cake Soup Slices (Tteokguk tteok) 1 handful (approx. 150g)
- Cheongyang chili pepper 1
- Red chili pepper 1
- Cooking oil, a little
Seasoning- Soy sauce 2 Tbsp
- Brown sugar 1 Tbsp
- Minced garlic 0.5 Tbsp
- Water 1/3 cup (approx. 60ml)
- Vinegar 1 tsp
- Oligosaccharide 2 Tbsp
- Black pepper, a pinch
- Sesame oil, a little
- Soy sauce 2 Tbsp
- Brown sugar 1 Tbsp
- Minced garlic 0.5 Tbsp
- Water 1/3 cup (approx. 60ml)
- Vinegar 1 tsp
- Oligosaccharide 2 Tbsp
- Black pepper, a pinch
- Sesame oil, a little
Cooking Instructions
Step 1
First, prepare all the ingredients for the fish cake and rice cake stir-fry. Finely chop the chili peppers after removing the seeds.
Step 2
If your rice cake soup slices are frozen, soak them in cold water for about 5 minutes to soften them. Be careful not to soak them for too long, or they might become mushy.
Step 3
Cut the assorted fish cakes (like ham or shrimp flavored) into bite-sized pieces, about 0.5cm thick, while keeping their original shapes. This makes the dish look more appealing.
Step 4
Finely slice the Cheongyang and red chili peppers after removing the seeds. If you like it spicier, feel free to increase the amount of Cheongyang chili peppers.
Step 5
Heat a lightly oiled pan over medium-low heat. Add the minced garlic and stir-fry gently until fragrant, about 30 seconds. Then, add the soy sauce and brown sugar. Stir well until the sugar dissolves and the sauce begins to bubble. Add the softened rice cake soup slices and pour in the water. Stir-fry for 1-2 minutes until the rice cakes are tender.
Step 6
Now, add the sliced fish cakes to the pan. Stir-fry them together with the rice cakes, allowing them to absorb the sauce and cook through.
Step 7
Once the rice cakes and fish cakes are well coated with the sauce, add the oligosaccharide, vinegar, and chopped chili peppers. Stir-fry quickly over high heat for about 30 seconds to 1 minute, until the sauce thickens slightly. Season with a pinch of black pepper and some sesame seeds.
Step 8
Turn off the heat, drizzle in a little sesame oil, and give it a final mix. Your delicious fish cake and rice cake stir-fry is now ready!
Step 9
The soy sauce-based seasoning gives this dish a rich, savory flavor that’s not overly strong, reminiscent of a royal court stir-fry without meat. It’s also fun to alternate between the chewy rice cakes and the tender fish cakes. Enjoy your meal!
