Korean Stir-Fried Fish Cake Strips
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The seasoning is just a teaspoon each of chili flakes, soy sauce and sugar, and the fish cake's own savory saltiness comes through first.
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A quick dip in boiling water to rinse off surface oil helps that small amount of seasoning soak in rather than slide off.
Ingredients
Instructions
- 1
Slice 200 g flat fish cake into long 1 cm wide strips.
Blanch them in boiling water for 20 to 30 seconds, then drain and shake off moisture so the seasoning clings cleanly instead of sliding off.
- 2
Mince 2 garlic cloves finely, and measure 1 teaspoon each red pepper flakes, soy sauce, and sugar.
Keep them ready beside the stove, because the stir-fry moves quickly and the pepper flakes can burn if delayed.
- 3
Heat a pan over medium heat and coat it lightly with oil.
Add the fish cake strips and stir-fry for 1 to 2 minutes, until the edges curl slightly and surface moisture evaporates.
- 4
Lower the heat to medium-low and add the minced garlic first, stirring for only about 20 seconds.
When it smells fragrant, add the red pepper flakes and toss immediately before they darken or burn.
- 5
Add 1 teaspoon soy sauce and 1 teaspoon sugar, then stir-fry for about 1 minute.
Toss until the fish cake looks glossy and the seasoning no longer pools on the bottom of the pan.
- 6
Turn off the heat and mix in 1 teaspoon sesame oil and 1 teaspoon sesame seeds with the residual heat.
Taste to check that the saltiness is evenly absorbed, then serve while still warm.
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