Description
A flavorful Korean Fish Cake Stir Fry featuring savory fish cakes and fresh vegetables tossed in a spicy-sweet gochujang sauce. This quick and easy stir-fry combines textures and vibrant colors, perfect as a side dish or a light meal.
Ingredients
Scale
Main Ingredients
- 1 lb Korean fish cakes (eomuk), sliced into bite-sized pieces
- 1 medium onion, thinly sliced
- 1 carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean chili flakes), optional
Other
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish
Instructions
- Slice the Fish Cakes: Slice the Korean fish cakes into bite-sized pieces, such as squares, rectangles, or strips, depending on your preference.
- Prepare the Vegetables: Thinly slice the onion, julienne the carrot, thinly slice the red bell pepper, and chop the green onions. Mince the garlic to prepare for cooking.
- Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, gochujang, honey or maple syrup, sesame oil, and gochugaru if using to create a flavorful sauce.
- Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying.
- Sauté the Onion and Garlic: Add the sliced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion becomes translucent and slightly softened, about 2-3 minutes.
- Add the Remaining Vegetables: Add the julienned carrot and sliced red bell pepper to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp.
- Add the Fish Cakes: Add the sliced fish cakes to the skillet. Stir-fry for 2-3 minutes, cooking until the fish cakes are heated through and develop a slight browning.
- Pour in the Sauce: Pour the prepared sauce over the fish cakes and vegetables. Stir-fry everything together until the sauce is evenly distributed, coating all ingredients, about 1-2 minutes.
- Garnish: Sprinkle the chopped green onions and sesame seeds on top of the stir-fry for added flavor and a lovely presentation.
- Serve: Serve the Korean Fish Cake Stir Fry hot or cold. It works well as a side dish or a quick, satisfying meal on its own.
Notes
- You can adjust the spiciness by increasing or omitting the gochugaru (Korean chili flakes).
- Fish cakes are pre-cooked, so the goal is to heat them through and get a little browning for texture.
- Substitute honey with maple syrup for a vegan option.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated on the stovetop.
