Spicy Gochujang Fish Cake Stir-fry
A Deliciously Spicy and Sweet Gochujang Fish Cake Stir-fry Recipe
Let’s make a fish cake stir-fry bursting with savory, spicy, and sweet flavors! This dish is incredibly addictive with its delightful umami. We’ll use simple ingredients to create a fantastic side dish for your rice or even a great snack with drinks. The chewy fish cakes combined with crisp vegetables offer a wonderful texture, and the spicy kick will surely whet your appetite. Follow along now!
Main Ingredients
- 6 sheets of square fish cake (can be substituted with flat or curly fish cakes according to preference)
- 1/2 medium onion
- 1 red chili pepper (optional, for color)
- 2 Korean green chili peppers (add more for extra spice)
Seasoning Ingredients
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp sugar (adjust to taste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice level)
- 1/2 Tbsp gochujang (Korean chili paste, for deep umami)
- 2 Tbsp water (to prevent the sauce from becoming too thick)
- 1 Tbsp cooking wine (like Mirin, to remove fishy smell and add flavor)
- 1 Tbsp soy sauce (for saltiness)
- 1/2 Tbsp fish sauce (for extra umami! Substitute with soup soy sauce if unavailable)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp corn syrup or oligodang (for gloss and subtle sweetness)
- A pinch of sesame seeds (for garnish and nutty flavor)
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp sugar (adjust to taste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice level)
- 1/2 Tbsp gochujang (Korean chili paste, for deep umami)
- 2 Tbsp water (to prevent the sauce from becoming too thick)
- 1 Tbsp cooking wine (like Mirin, to remove fishy smell and add flavor)
- 1 Tbsp soy sauce (for saltiness)
- 1/2 Tbsp fish sauce (for extra umami! Substitute with soup soy sauce if unavailable)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp corn syrup or oligodang (for gloss and subtle sweetness)
- A pinch of sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the onion into thin strips about 0.5cm thick. Remove the stems from the red and green chili peppers and slice them diagonally, also about 0.5cm thick. You can remove the seeds from the chili peppers if you prefer less heat.
Step 2
Cut the square fish cakes into bite-sized pieces, about 3-4 strips lengthwise or into squares. If the fish cakes feel a bit oily, you can briefly blanch them in boiling water or wipe them with a clean damp cloth for a cleaner taste.
Step 3
Let’s make the delicious sauce for our fish cake stir-fry! In a bowl, combine 1 Tbsp sugar, 2 Tbsp gochugaru, 1/2 Tbsp gochujang, 2 Tbsp water, 1 Tbsp cooking wine, 1 Tbsp soy sauce, and 1/2 Tbsp fish sauce. Mix well until there are no lumps. Making the sauce in advance will save you time during cooking.
Step 4
Heat a pan over medium-low heat and add 3 Tbsp of cooking oil. Add 1 Tbsp of minced garlic and stir continuously, making sure not to burn it, until it turns golden brown and fragrant. This step enhances the garlic’s flavor.
Step 5
Once the garlic is lightly browned, add the sliced onions to the pan. Sauté over medium heat for about 1-2 minutes until the onions become translucent. Be careful not to overcook them, as they can become mushy.
Step 6
When the onions start to turn transparent, add the cut fish cakes. Stir-fry them together with the garlic and onions for about 1 minute. This allows the fish cakes to absorb the fragrant flavors.
Step 7
Now, pour all the prepared sauce into the pan. Maintain a medium-low heat and stir continuously for about 2-3 minutes, ensuring all ingredients are evenly coated with the sauce. Stirring constantly is key to prevent the sauce from burning.
Step 8
Finally, add the diagonally sliced red and green chili peppers. Stir-fry for just 1-2 more minutes to incorporate their fresh flavor and spicy kick. Overcooking the peppers will dull their color and soften their crisp texture.
Step 9
Turn off the heat. Using the residual heat of the pan, stir in 1 Tbsp of sesame oil and 1 Tbsp of corn syrup for a glossy finish and subtle sweetness. Sprinkle with sesame seeds for garnish. Serve immediately while hot for a perfectly delicious Gochujang Fish Cake Stir-fry!
