Spicy and Sweet Stir-fried Korean Chili Peppers and Fish Cakes
Quick & Easy Side Dish: Stir-fried Korean Chili Peppers and Fish Cakes Recipe
I had some Korean chili peppers left in the fridge from making a stir-fried anchovy and chili pepper dish a few days ago, so this time I decided to stir-fry them with fish cakes! I whipped up this delicious side dish in a very simple and easy way. The crisp texture of the chili peppers, the chewiness of the fish cakes, and the sweet and spicy sauce all come together to make you want to finish a whole bowl of rice!
Main Ingredients- 1 handful of Korean chili peppers (Ggwari peppers)
- 10 sheets of square fish cakes
Cooking Instructions
Step 1
First, thoroughly wash the Korean chili peppers, remove their stems, and slice them diagonally into about 2-3cm pieces. Also, cut the square fish cakes into bite-sized pieces, about 2-3cm. For a cleaner taste, you can briefly blanch the fish cakes in boiling water to remove excess oil.
Step 2
Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant. Once the garlic is aromatic, add the sliced Korean chili peppers. Stir-fry them until they soften and wilt, stirring frequently. Be careful as the garlic might splatter. Stir-frying the chili peppers first helps to bring out their unique aroma and flavor.
Step 3
Once the chili peppers have softened, add the cut fish cakes to the pan and continue to stir-fry them together. Sautéing the fish cakes until they are lightly golden brown will enhance their texture and taste. Keep stirring to prevent them from burning.
Step 4
When the fish cakes are nicely browned, reduce the heat to low. Add the soy sauce (2 Tbsp), corn syrup (3 Tbsp), and fish sauce (1 Tbsp) to the pan. Mix well to ensure the sauce coats all the ingredients evenly. You can use either anchovy fish sauce or sand lance fish sauce. Finally, turn off the heat, sprinkle with sesame seeds, and your simple yet delicious stir-fried Korean chili peppers and fish cakes are ready! This dish is perfect for serving with a hot bowl of rice.
