Korean Stir-Fried Fish Cake Strips
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
This side dish features flat fish cake sheets sliced into thin strips and stir-fried in a savory seasoning mixture.
Read more
The preparation starts with blanching the fish cake slices in boiling water to remove excess surface oil, which helps the glaze adhere evenly. The strips are first stir-fried in an oiled pan over medium heat to evaporate surface moisture and curl the edges. Minced garlic and red pepper flakes are then added and cooked quickly to prevent the spices from burning. After seasoning with soy sauce and sugar, the ingredients are tossed until they become glossy and the sauce is fully absorbed. The heat is turned off before mixing in sesame oil and toasted sesame seeds to provide a nutty finish. This dish offers a clear balance of sweet and spicy flavors that pairs well with steamed rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Control
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.
- 4Step
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rectangular slices of flat fish cake stir-fry with garlic and red pepper flakes until the soy sauce and sugar coating caramelizes in a hot pan.
- Finish cue
- Toss until the fish cake looks glossy and the seasoning no longer pools on the bottom of the pan.
- Avoid this
- Keep them ready beside the stove, because the stir-fry moves quickly and the pepper flakes can burn if delayed.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 7 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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