Spicy Fish Cake Stir-Fry with Cheongyang Peppers
Delicious Spicy Fish Cake Stir-Fry Recipe (Easy for Beginners)
Introducing a recipe for ‘Spicy Fish Cake Stir-Fry’ that’s so addictive with its sweet and spicy flavor, enhanced by the zesty kick of Cheongyang peppers. This dish is a true rice thief! Made with a gochujang and chili powder base, and generously packed with fresh Cheongyang peppers, it delivers a wonderfully pungent and savory taste. It’s a perfect side dish for kids, a great accompaniment to drinks for adults, or a satisfying meal for any occasion. Briefly blanching the fish cakes in hot water removes excess oil, and stir-frying them with garlic essence creates an even more flavorful dish.
Main Ingredients- 4 sheets of square fish cakes (approx. 200g)
- 1/2 medium onion (approx. 80g)
- 2 Cheongyang peppers (or adjust to your spice preference)
Cooking Instructions
Step 1
First, prepare the square fish cakes. To remove excess oil and any unwanted smell, pour hot boiling water over both sides of the fish cakes. Then, rinse them lightly under cold water, gently squeeze out the excess water, and cut them into bite-sized pieces (about 2-3 cm wide).
Step 2
Next, prepare the additional ingredients. Slice the onion thinly into half-moons. Remove the stems from the Cheongyang peppers, deseed them if you prefer less heat, and slice them diagonally about 0.5 cm thick. You can adjust the amount of peppers based on your spice tolerance.
Step 3
Now, let’s make the delicious sauce for the fish cake stir-fry! In a bowl, combine 1 Tbsp gochugaru, 0.5 Tbsp gochujang, 2 Tbsp soy sauce, 1 Tbsp cooking wine, and 1 Tbsp oligosaccharide. Mix well with a spoon until all the ingredients are evenly incorporated to create the sauce. You can substitute corn syrup for oligosaccharide, and adjust the sweetness to your liking.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Add 1 Tbsp minced garlic and stir-fry it until fragrant, being careful not to burn it. Once the garlic aroma is released, add the sliced fish cakes and begin to stir-fry.
Step 5
Stir-fry the fish cakes with the garlic essence for about 1-2 minutes over medium heat, coating them evenly. Sprinkle a pinch of black pepper at this stage to help eliminate any fishy smell and enhance the flavor. Continue stir-frying until the fish cakes are lightly browned and coated.
Step 6
Add the sliced onions to the pan and stir-fry until they become slightly translucent and softened. Once the onions are cooked, pour in all the prepared sauce. Reduce the heat to medium-low and stir continuously, allowing the sauce to coat the fish cakes and vegetables evenly.
Step 7
If the stir-fry seems too dry while cooking, you can add about 2 Tbsp of water to prevent the sauce from sticking and burning, and to maintain a moist texture. This step helps to create a smoother consistency and prevents the sauce from becoming too thick.
Step 8
Once the fish cake stir-fry is moist and well-coated with the sauce, add the diagonally sliced Cheongyang peppers. Stir-fry gently for about 1 more minute. It’s best not to overcook at this stage to preserve the fresh, spicy flavor of the peppers.
Step 9
Just before turning off the heat, drizzle in 0.5 Tbsp of sesame oil and sprinkle generously with toasted sesame seeds for a nutty aroma. You can also add the sesame oil after turning off the heat. Give it one final gentle stir to achieve a glossy and delicious finish. Serve immediately with warm rice and enjoy!
