Korean Spicy Stir-Fried Fish Cake
Square fish cake sheets are cut into bite-size pieces and stir-fried in a gochujang-based glaze that balances heat with sweetness. Blanching the fish cake briefly before cooking removes excess oil and opens the surface so the sauce adheres more evenly. Over high heat, the edges of each piece caramelize lightly, adding a subtle smoky note that deepens the overall flavor. The sauce combines gochujang, soy sauce, and oligodang, a Korean corn syrup that gives the glaze its glossy finish and tempers the chili paste's sharpness. Onion slices soften quickly in the pan, releasing moisture that deglazes the base and contributes their own natural sweetness to the sauce. Green onion added at the very end keeps its fresh bite, providing an aromatic counterpoint to the rich coating. Sesame seeds scattered on top round out the dish with a nutty finish. Because the glaze intensifies rather than deteriorates when cooled, this banchan holds up well in packed lunches.
Adjust Servings
Instructions
- 1
Cut fish cakes bite-size and blanch in hot water for 20 seconds to remove excess oil.
- 2
Slice onion and diagonally cut green onion.
- 3
Mix gochujang, soy sauce, syrup, and garlic to make the sauce.
- 4
Heat oil in a pan and stir-fry onion for 1 minute.
- 5
Add fish cakes and sauce, then stir-fry over medium heat for 3 minutes.
- 6
Add green onion, cook 30 more seconds, then turn off heat and cool before serving.
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