Korean Fish Cake Stir Fry Recipe

If you adore vibrant, flavorful dishes that come together quickly and satisfy every craving, you will absolutely love this Korean Fish Cake Stir Fry Recipe. This dish brings together tender, chewy fish cakes with crisp vegetables coated in a savory, slightly sweet, and spicy sauce that dances on your taste buds. It’s a perfect harmony of textures and flavors that makes for a delightful meal any day of the week. Whether you’re new to Korean cooking or a longtime fan, this stir fry is a fantastic way to showcase the unique charm of Korean fish cakes in a dish bursting with personality and warmth.

Ingredients You’ll Need

The heart of the Korean Fish Cake Stir Fry Recipe lies in its simple yet impactful ingredients. Each one plays a role in building layers of flavor, texture, and color, turning a humble stir fry into a memorable experience.

• Korean fish cakes (eomuk), 1 lb: The star ingredient, providing a chewy, savory base that soaks up the sauce beautifully.
• Onion, 1 medium, thinly sliced: Adds subtle sweetness and soft texture as it cooks down.
• Carrot, 1, julienned: Brings a fresh crunch and vibrant orange pop to the dish.
• Red bell pepper, 1/2, thinly sliced: Gives a mild sweetness and a bright red color, making the stir fry inviting.
• Green onions, 2, chopped: Provide a fresh, slightly sharp finish and a splash of green to garnish.
• Garlic, 2 cloves, minced: Adds a wonderful aromatic foundation that infuses the whole dish.
• Soy sauce, 1 tablespoon: Delivers salty umami depth that ties the flavors together.
• Gochujang (Korean chili paste), 1 tablespoon: Brings an irresistible spicy, slightly sweet kick with rich complexity.
• Honey or maple syrup, 1 tablespoon: Balances the heat with natural sweetness and helps caramelize the stir fry.
• Sesame oil, 1 teaspoon: Adds a toasty, nutty aroma that elevates the dish.
• Gochugaru (Korean chili flakes), 1/2 teaspoon, optional: For extra spice and authentic color.
• Vegetable oil, 1 tablespoon: The cooking medium that helps everything fry evenly without sticking.
• Sesame seeds: Used as a garnish for extra nuttiness and a subtle crunch.

How to Make Korean Fish Cake Stir Fry Recipe

Step 1: Slice the Fish Cakes

Start by slicing your Korean fish cakes into bite-sized pieces. You can cut them into squares, rectangles, or strips depending on your preference. This step ensures the fish cakes cook evenly and absorb all the tasty sauce.

Step 2: Prepare the Vegetables

Next, get your veggies ready. Thinly slice the onion for softness, julienne the carrot for some crunch, thinly slice the red bell pepper to add color and mild sweetness, and chop up the green onions for a fresh finish. Don’t forget to mince the garlic to boost that aromatic base.

Step 3: Combine Sauce Ingredients

In a small bowl, whisk together soy sauce, gochujang, honey or maple syrup, sesame oil, and gochugaru if you want a little extra heat. This sauce is the magic behind the Korean Fish Cake Stir Fry Recipe, offering that perfect balance of spicy, sweet, and savory flavors.

Step 4: Heat the Oil

Warm the vegetable oil in a large skillet or wok on medium-high heat. This is your cooking playground where everything will come together with sizzle and delicious aroma.

Step 5: Sauté the Onion and Garlic

Add the sliced onion and minced garlic to your hot skillet. Cook them until the onion turns translucent and softens slightly, which takes about 2 to 3 minutes. This step lays down a fragrant and flavorful foundation.

Step 6: Add the Remaining Vegetables

Throw in the julienned carrot and sliced red bell pepper and stir-fry for an additional 2 to 3 minutes. The goal is to tenderize them without losing their pleasant crunch and vivid colors.

Step 7: Add the Fish Cakes

Now it’s time for the star ingredient. Toss the sliced fish cakes into the skillet and stir-fry for 2 to 3 minutes, allowing them to heat through and pick up a touch of golden browning for extra flavor.

Step 8: Pour in the Sauce

Pour your pre-made sauce all over the fish cakes and vegetables. Keep stir-frying for 1 to 2 minutes until everything is evenly coated and the sauce clings beautifully to the ingredients, creating that irresistible glossy finish.

Step 9: Garnish

Sprinkle the chopped green onions and sesame seeds over the dish. These final touches add fresh brightness and nutty crunch, rounding out the flavors perfectly.

Step 10: Serve

Serve your Korean Fish Cake Stir Fry hot for the best experience. It also holds up well as a cold dish if you want to enjoy the flavors chilled or pack it for lunch the next day.

How to Serve Korean Fish Cake Stir Fry Recipe

Garnishes

Top off your Korean Fish Cake Stir Fry Recipe with freshly chopped green onions and a generous sprinkle of toasted sesame seeds. These garnishes add not only a pop of color but also a delightful aroma and texture contrast that makes each bite even more interesting.

Side Dishes

This stir fry pairs fantastically with steamed white rice or fluffy sticky rice to soak up the sauce. For a lighter option, serve it alongside a simple Korean-style cucumber salad (oi muchim) or lightly sautéed spinach seasoned with garlic and sesame oil. These sides complement the flavors without overpowering the stir fry.

Creative Ways to Present

Feeling adventurous? Serve the Korean Fish Cake Stir Fry Recipe inside lettuce leaves for a refried wrap, or pile it over a bowl of warm noodles or quinoa for a heartier meal. You can even toss in some toasted nuts or seeds for additional crunch and mix up the veggies to suit your mood or what’s in season.

Make Ahead and Storage

Storing Leftovers

Leftover Korean Fish Cake Stir Fry stores well in an airtight container in the refrigerator for up to 3 days. Keep it chilled and covered so it retains its wonderful flavors and textures for next-day enjoyment.

Freezing

If you want to save it long-term, you can freeze the stir fry in a freezer-safe container for up to one month. Just be mindful that some veggies might soften a bit upon thawing, but the fish cakes hold up very nicely.

Reheating

Reheat your Korean Fish Cake Stir Fry gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. Add a splash of water or oil if it seems dry to refresh the sauce and keep everything tender and juicy.

FAQs

What are Korean fish cakes?

Korean fish cakes, or eomuk, are made from ground white fish mixed with flour and seasonings, formed into shapes and cooked. They have a unique chewy texture and absorb flavors beautifully, making them ideal for stir fries and soups.

Can I use other types of fish cakes for this recipe?

Yes! While Korean fish cakes are traditional, you can substitute similar Asian-style fish cakes if Korean ones are unavailable. Just choose ones with a texture and flavor profile close to eomuk for best results.

How spicy is this Korean Fish Cake Stir Fry Recipe?

The heat level is moderate and can be adjusted by the amount of gochujang and gochugaru you add. You can omit the chili flakes for a milder version or add extra for a fiery kick.

Is this dish gluten-free?

It depends on the soy sauce and fish cakes you use. Opt for gluten-free soy sauce and check your fish cake ingredients if you need a gluten-free version. Many fish cakes contain wheat, so reading labels is key.

Can I make this dish vegan or vegetarian?

Since the star ingredient is fish cake, the traditional recipe isn’t vegan or vegetarian. However, you could experiment with tofu or plant-based fish cake alternatives and tweak the sauce accordingly for a similar experience.

Final Thoughts

There’s something truly comforting about this Korean Fish Cake Stir Fry Recipe that makes it a go-to for quick dinners or an impressive side dish for your next Korean-inspired meal. It’s packed with flavor, easy to customize, and celebrates the wonderful textures and tastes of Korean cuisine in a deliciously approachable way. Give it a try, and you may find this vibrant stir fry becoming one of your new favorites to share with friends and family.

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