Korean Busan-Style Stir-fried Fish Cake
Square fish cake sheets are blanched for twenty seconds to strip away residual processing oil, then stir-fried with julienned onion and carrot in a soy sauce and oligosaccharide glaze that defines the Busan approach to this classic side dish. Skipping the blanching step leaves a greasy, industrial aftertaste that no amount of seasoning can mask. The onion and carrot go into the pan first and cook for two minutes, long enough to release their natural sugars, which merge with the oligosaccharide syrup when it hits the heat and caramelizes into a thin, glossy coating on every strip of fish cake. High heat and a cook time under three minutes are essential; fish cake left on the stove too long loses moisture and turns rubbery. Minced garlic fried briefly in oil at the start provides an aromatic backbone, while diagonally sliced green onion added at the end brings a fresh bite. A final sprinkle of sesame seeds rounds out the flavor. The dish holds up well at room temperature, making it a reliable addition to lunchboxes.
Adjust Servings
Instructions
- 1
Blanch fish cakes 20 seconds to remove excess oil, then drain.
- 2
Slice fish cake, onion, carrot; diagonally slice green onion.
- 3
Heat oil and saute garlic for 20 seconds.
- 4
Cook onion and carrot for 2 minutes to bring out sweetness.
- 5
Add fish cake, soy sauce, and syrup; stir-fry quickly over high heat.
- 6
Add green onion, cook 1 more minute, then finish with sesame seeds.
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