Spicy & Sweet Stir-Fried Fish Cakes with Kimchi
10-Minute Meal Saver: Ultimate Stir-Fried Kimchi and Fish Cakes Recipe
Introducing a nostalgic side dish that everyone loves: Stir-Fried Kimchi and Fish Cakes! The delightful combination of spicy, tangy kimchi and chewy fish cakes will have you devouring a bowl of rice in no time. This dish is not only a simple yet impressive side for meals but also an excellent accompaniment to drinks. Try this addictive Kimchi Fish Cake stir-fry today!
Main Ingredients
- 70g well-fermented kimchi (napa cabbage kimchi)
- 6 long fish cakes (flat fish cakes can also be used)
Seasoning
- 1 Tbsp perilla oil (or sesame oil)
- 0.5 Tbsp brown sugar (to balance kimchi’s sourness)
- 0.5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 0.5 Tbsp oyster sauce (for umami)
- 0.5 Tbsp soy sauce (for saltiness)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper
- 1 Tbsp perilla oil (or sesame oil)
- 0.5 Tbsp brown sugar (to balance kimchi’s sourness)
- 0.5 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 0.5 Tbsp oyster sauce (for umami)
- 0.5 Tbsp soy sauce (for saltiness)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all your ingredients before you start cooking. Squeeze out some of the excess liquid from the kimchi and rinse the fish cakes.
Step 2
Briefly blanch the long fish cakes in boiling water for about 10 seconds. This step helps to remove any excess oil and additives, resulting in a cleaner taste and better texture.
Step 3
Once the blanched fish cakes have cooled slightly, slice them diagonally into bite-sized pieces, about 1 cm thick. This shape allows the sauce to coat them evenly and looks appealing.
Step 4
Gently squeeze out some, but not all, of the juice from the well-fermented kimchi. Leaving a little kimchi juice will add extra flavor during stir-frying. Chop the kimchi into manageable pieces, roughly 1-2 cm.
Step 5
Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the chopped kimchi and 0.5 tablespoon of brown sugar. Stir-fry for about 2 minutes until the kimchi softens and its sourness mellows. The sugar helps to balance the tanginess and enhances the overall flavor.
Step 6
Once the kimchi is nicely softened, add the sliced fish cakes to the pan and stir-fry them with the kimchi.
Step 7
Now, add the seasoning ingredients: 0.5 tablespoon gochugaru, 0.5 tablespoon oyster sauce, 0.5 tablespoon soy sauce, and 1 tablespoon corn syrup. Increase the heat to medium-high and stir-fry quickly for about 2 minutes to ensure the sauce coats everything well. Just before turning off the heat, drizzle in 0.5 tablespoon of sesame oil and add the sesame seeds, stirring once.
Step 8
Turn off the heat and add a pinch of black pepper. Give it one final toss to combine everything. Your delicious, spicy, and slightly sweet Stir-Fried Kimchi and Fish Cakes are ready! Enjoy this wonderful side dish with your rice.
