Korean Spicy Stir-Fried Fish Cake
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Square fish cake sheets are blanched for 20 seconds before frying to shed surface oil, which lets the gochujang glaze cling more cleanly.
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No water is added; the onion goes in first, and the moisture it gives off loosens the sauce on the pan floor.
Ingredients
Instructions
- 1
Cut 300 g of square fish cake sheets into uniform bite-size pieces, roughly 4 by 4 cm.
Blanch in boiling water for 20 seconds, then drain well and pat dry to remove the excess oil from manufacturing.
- 2
Slice 100 g of onion along the grain into strips about 0.5 cm wide so the pieces soften quickly and release moisture evenly.
Cut 40 g of green onion on a diagonal at 1 cm intervals for even cooking.
- 3
In a small bowl, combine 1 tablespoon each of gochujang, soy sauce, and oligodang syrup with 1 teaspoon of minced garlic.
Stir until smooth and glossy so the sauce coats each piece evenly in the pan.
- 4
Heat a pan over medium-high and add 1 tablespoon of cooking oil.
Add the sliced onion and stir-fry for 1 minute until the pieces turn translucent and start releasing moisture, building the base for the sauce.
- 5
Add the blanched fish cakes and pour the sauce over them.
Lower the heat to medium and stir-fry continuously for 3 minutes until the edges of each piece caramelize lightly and the glaze turns sticky and glossy.
- 6
Add the green onion and stir-fry for 30 seconds, just until it softens slightly.
Turn off the heat and serve when the glaze clings glossily to the fish cake.
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