Korean Busan-Style Soy Fish Cake Stir-Fry
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
For this Busan-style soy fish cake stir-fry, cut 300 g fish cake lengthwise into strips about 0.5 cm wide.
Read more
If the surface feels excessively oily, blanch the strips for only 10 seconds and drain them thoroughly so the sauce can cling. Slice 100 g onion and one cheongyang chili to a similar width; pieces that are much thinner can scorch before the fish cake browns. In a small bowl, dissolve 1 teaspoon sugar in 2 tablespoons soy sauce, 1 tablespoon cooking wine, and 1 teaspoon minced garlic. Heat 1 tablespoon cooking oil in a wide pan over high heat, then stir-fry the onion for 1 minute until its edges turn translucent. Add the fish cake and cook for 2 minutes, moving the strips enough to give their surfaces light color. Pour in the prepared sauce, lower the heat to medium, and toss for 30 seconds so every strip receives an even coating. Add the sliced chili for the final minute. Stop when almost no sauce remains on the bottom of the pan, then turn off the heat and scatter 1 teaspoon sesame seeds over the fish cake. The finished coating should cling to the strips rather than pool beneath them, with the chili added late enough to retain its sharp aroma.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thick fish cakes from Busan's Gukje Market tradition define this soy-based stir-fry.
- Finish cue
- Add the fish cake and stir-fry over high heat for about 2 minutes until the surface turns lightly golden.
- Avoid this
- Avoid slicing them too thin, because the onion can scorch before the fish cake browns and the chili can lose its clean heat.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Spicy Stir-Fried Octopus Rice Bowl
onion, green chili
Korean Hot Chili Anchovy Tofu Stew
onion, green chili
Korean Napa Cabbage Anchovy Stew
onion, green chili