Korean Spicy Stir-Fried Fish Cake

One specific technique used in this recipe involves blanching the fish cake pieces in boiling water for a very short period before they enter the pan. This process serves two functions: it removes the excess oil from the manufacturing process and causes the surface of the fish cake to open up. This allows the sauce to adhere more consistently to each piece during the cooking process. When stir-fried over high heat, the edges of the fish cake undergo a light caramelization. This results in a subtle smoky flavor that adds a layer of complexity to the overall dish. The base of the sauce consists of gochujang, soy sauce, and oligodang. Oligodang is a Korean corn syrup that is used to give the dish a shiny, glossy finish while simultaneously tempering the sharp intensity of the fermented chili paste. During the cooking process, sliced onions are added and allowed to soften. The moisture released by the onions helps to deglaze the pan, which reintegrates concentrated flavors into the sauce and contributes a natural sweetness. Green onions are added just before the heat is turned off so they retain their fresh aroma and provide a crisp texture that contrasts with the rich sauce. To finish the dish, toasted sesame seeds are scattered over the top to provide a mild nutty flavor. This side dish is frequently included in packed lunches because the glaze maintains its integrity and the flavors become more concentrated as the dish cools.