Korean Busan-Style Soy Fish Cake Stir-Fry
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A single cheongyang chili, a hot Korean green pepper, goes into this soy-glazed fish cake.
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The fish cake is cut into long, thin strips and browned over high heat before any sauce goes near it, and the soy seasoning then goes on so briefly that almost none is left in the pan.
Ingredients
Instructions
- 1
Slice 300g fish cake lengthwise into 0.5cm strips.
If it feels oily, blanch it in boiling water for 10 seconds, then drain well so the sauce will cling instead of sliding off.
- 2
Cut 100g onion and 1 cheongyang chili into strips of similar thickness.
Avoid slicing them too thin, because the onion can scorch before the fish cake browns and the chili can lose its clean heat.
- 3
Mix 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon sugar, and 1 teaspoon minced garlic in a small bowl.
Stir until no sugar grains remain, so the glaze seasons evenly in the pan.
- 4
Heat 1 tablespoon cooking oil in a wide pan over high heat until it looks glossy.
Add the onion first and stir-fry for about 1 minute, just until the edges turn translucent and sweet.
- 5
Add the fish cake and stir-fry over high heat for about 2 minutes until the surface turns lightly golden.
Pour in the sauce, lower to medium heat, and toss quickly for 30 seconds to coat.
- 6
Add the cheongyang chili and stir-fry for 1 more minute to release its sharp heat.
When almost no sauce remains on the pan bottom, turn off the heat and finish with sesame seeds.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Safe temperature
Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.
Sources checked 2026-08-03
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