Stir-fried Fish Cake and Bean Sprouts
A Delicious and Economical Side Dish: Stir-fried Fish Cake and Bean Sprouts (Mild and Spicy Versions)
Introducing a cost-effective and satisfying ‘convenience side dish’ perfect for the current high-price era. Bean sprouts and fish cakes are staples I always order from the supermarket! My refrigerator feels incomplete without them. Instead of the usual bean sprout salad or soup, I’ve tried stir-frying them. To make it more interesting, I added fish cakes that were nearing their expiration date. The bean sprouts stay wonderfully crisp even after stir-frying! For the kids, I stir-fried them with soy sauce for a mild flavor, and for the adults, I added chili powder for a spicy kick. This recipe offers two delicious variations in one go!
Main Ingredients- 300g Fresh Bean Sprouts
- 5 sheets Square Fish Cakes
- 1/2 Onion
- 1/2 Green Onion
- 1 Tbsp Olive Oil
Stir-frying Sauce for Fish Cake and Bean Sprouts- 1 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Oligodang (corn syrup)
- A pinch of Toasted Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Oligodang (corn syrup)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly. In a pot, add enough water to cover the bean sprouts and bring it to a boil. Once boiling, add the bean sprouts and blanch for about 4 minutes. Boiling them for too long will make them lose their crispiness, so precise timing is key!
Step 2
After blanching, immediately rinse the bean sprouts under cold water to quickly cool them down. This helps to preserve their crunchy texture. Drain them well in a colander and let any excess water drip off.
Step 3
Cut the square fish cakes into strips, similar in length to the bean sprouts, so they are easy to eat.
Step 4
It’s a good idea to briefly blanch the fish cakes before stir-frying. This helps to reduce surface oil, additives, and sodium content, resulting in a cleaner taste. After blanching, drain them well.
Step 5
Thinly slice half an onion and diagonally slice the green onion. The sweetness of the onion and the fragrant aroma of the green onion will enhance the flavor of the stir-fry.
Step 6
Heat a pan over medium heat and add 1 tablespoon of olive oil. Add the sliced onion and green onion and stir-fry for about 1 minute until fragrant. The onion should start to turn translucent.
Step 7
Add the bean sprouts and blanched fish cakes to the pan with the stir-fried onion and green onion. Now for the sauce! Add 4 tablespoons of soy sauce and 1 tablespoon of oligodang. Using two chopsticks, gently toss everything together to ensure the ingredients are evenly coated and don’t clump. Using chopsticks makes it easier to stir without mashing the ingredients.
Step 8
While stir-frying, gently mix the ingredients to combine them well. Now it’s time to divide the dish into two flavors! Carefully scoop out half of the stir-fried fish cake and bean sprouts and place it on a separate plate. This way, you can create a mild version for children and a spicy version for adults.
Step 9
To the remaining mixture in the pan, add 1 tablespoon of gochugaru and stir-fry quickly over high heat to add a spicy kick. Just before turning off the heat, sprinkle with toasted sesame seeds to finish. You can also add a drizzle of sesame oil for extra flavor if you like!
