Korean Soy-Braised Fish Cake
Blanch the cut fish cake for 10 seconds to remove surface oil and drain it well so the sauce clings. Simmer it in 2 tbsp soy sauce, 120 ml water, 1 tbsp oligosaccharide syrup, and 1 tsp minced garlic over medium heat for about 3 minutes per side, lowering the heat slightly once the liquid drops below half and turns sticky so the glaze does not scorch. When the sauce is almost gone, stir-fry the sliced chili for 30 seconds, turn off the heat, and stir in 1 tsp each of sesame oil and sesame seeds.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Simmered until the liquid is nearly gone, the fish cakes keep a sticky, sweet-salty shine and turn even chewier as they cool.
Read more
It has been a school lunch and lunchbox side for a long time, usually made in a big batch to last several days.
Ingredients
Instructions
- 1
Cut 280 g fish cake sheets into bite-sized triangles or rectangles.
Blanch them in boiling water for 10 seconds to remove surface oil, then drain in a colander and shake off excess water so the sauce will cling well.
- 2
Add 2 tablespoons soy sauce, 120 ml water, 1 tablespoon oligosaccharide syrup, and 1 teaspoon minced garlic to a pan.
Stir over medium heat until the syrup dissolves, the garlic smells fragrant, and the sauce bubbles evenly.
- 3
Add the drained fish cake and spread the pieces into a mostly even layer.
Simmer over medium heat for about 3 minutes, then flip once when the edges darken slightly and the first side starts absorbing the seasoning.
- 4
Spoon the remaining sauce over the pieces and simmer for about 3 more minutes.
When the liquid drops below half and looks sticky, lower the heat slightly so the syrupy glaze thickens without scorching on the pan.
- 5
When the sauce is almost gone and the fish cake looks glossy, add 1 thinly sliced Cheongyang chili.
Stir-fry for just 30 seconds so the chili aroma comes through without overcooking; skip it if you want a milder side dish.
- 6
Turn off the heat and stir in 1 teaspoon each sesame oil and sesame seeds.
Divide leftovers into shallow containers to cool promptly and refrigerate within 2 hours of cooking.
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