Hello, foodies, Anne Carter welcomes you all to�Beyond The Bayou Blog�to make your day even brighter with our recipes. One such recipe to make your day is Korean Fish Cake.
One busy evening, I really wanted Korean food but had little time. So, I decided to make a Korean Fish Cake, inspired by my memories of Korea. It only took me 10 minutes to cook!
As I cooked, my kitchen smelled amazing! I felt like I was back in the busy streets of Seoul. Making the fish cakes was so easy. I just cooked them in a pan with some seasoning. In no time, they were ready to eat! I served them with Deviled Egg Potato Salad for an extra tasty meal. It’s funny how sometimes the simplest recipes can bring back the best memories!
Alright, let’s dive into making these mouthwatering Korean Fish Cakes and share the joy with your friends and family!
Why Is It Called Korean Fish Cake?
A Korean Fish Cake typically consists of finely ground or minced fish fillets mixed with various vegetables, seasonings, and sometimes starch. The mixture is often shaped into cakes or sheets and then cooked by frying, steaming, or boiling. It’s a versatile dish that can be enjoyed as a quick snack or as a side dish in traditional Korean meals.
The flavor profile can vary widely depending on the ingredients used, but it’s generally savory and often has a hint of sweetness. Overall, it’s a beloved part of Korean cuisine, known for its delicious taste and satisfying texture.
How to Make�Korean Fish Cake?
Step 1: Prepare the Ingredients
- Gather all your ingredients. You’ll need a fish cake, onion, garlic, scallion, red chili pepper (or bell pepper or carrot), green chili pepper (or bell pepper), oil for stir-frying, soy sauce, rice wine (or mirin), sugar, black pepper, and gochugaru if you’re making the spicy version.
- Cut the fish cake into bite-sized pieces.
- Thinly slice the onion, scallion, and chili peppers.
Step 2: Prepare the Sauce
- In a small bowl, mix together soy sauce, rice wine (or mirin), sugar, black pepper, and gochugaru if using. This will be your sauce for the dish.
Step 3: Cook the Fish Cake
- Bring a pot of water to a boil and briefly dip the fish cake in it for about 30 seconds. This helps remove excess oil and soften the fish cake. You can skip this step if you prefer.
- Drain the fish cake and let it cool.
Step 4: Stir-fry the Fish Cakes and Vegetables
- Heat a non-stick pan over medium-high heat and add 2 tablespoons of oil.
- Once the oil is hot, add minced garlic, sliced onion, and scallions. Cook for about a minute until they start to soften.
- Reduce the heat to medium and add the fish cake and sliced chili peppers to the pan. Stir-fry for about a minute until everything is heated through.
Step 5: Add the Sauce and Continue Cooking
- Pour the sauce mixture over the fish cake and vegetables in the pan.
- Stir well to coat everything evenly with the sauce.
- Continue cooking for about a minute until the sauce is well distributed and absorbed, and the fish cake and vegetables are tender.
Step 6: Serve
- Once everything is cooked through and the sauce has thickened slightly, your dish is ready.
- Serve hot as a delicious side dish or over rice as a main course.
That’s it! Enjoy your flavorful stir-fried fish cake with vegetables.
Here Are Some Tips for You!
- Choose the Right Fish Cakes: Get thin refrigerated fish cake sheets from a Korean grocery store like H Mart. Cut them into uniform strips about 2 inches long for even cooking.
- Customize Your Veggies and Spice Level:
- While the recipe suggests carrots and onions for crunch, you can use your favorite veggies.
- To add heat, consider bell peppers, jalapenos, or bird’s eye chilis.
- For extra spice, mix in a tablespoon of gochujang to the sauce.
- Prep Like a Pro:
- Before you start cooking, have all your ingredients prepped and ready to go.
- Mix your sauce, cut your fish cakes, and slice your veggies in advance.
- Keep everything within easy reach for a smooth cooking process.
What to Try with Korean Fish Cake?
Variations You Can Try!
- Veggie Vibes: Wanna pack more veggies into your stir-fry? Go for it! Throw in some red or green bell peppers, jalapenos, or even Korean chili peppers to give it that extra kick.
- Sweet Swaps: Not a fan of honey? No problemo! Swap it out with granulated or brown sugar for that perfect touch of sweetness.
- Dial Up the Spice: Feeling brave? Want more heat in your fish cakes? Here’s the scoop: if you’re not into spice, just skip the gochugaru. But if you’re all about that fiery flavor, toss in an extra 1-2 teaspoons of gochugaru and watch the sparks fly!
Korean Fish Cake Recipe
Equipment
- Mixing Bowl
- Fork or Whisk
- Frying Pan
- Spatula
- Plate
Ingredients
- 2 tbsp cooking oil
- 4 sheets 250g Korean fish cake
- 1/2 medium onion
- 2 green onion cut into 2-inch pieces divided
- 2 cloves garlic minced
- 1 tsp sesame oil
- toasted sesame seeds for garnish
Sauce
- 2 tbsp soy sauce
- 1/2 tbsp honey or sugar
- 1 tsp Gochugaru Korean chili flakes optional for spice
- 1/4 cup water
Instructions
- Thaw: Soak frozen fish cakes in hot water for 30 seconds, then pat dry.
- Slice: Cut the fish cakes into bite-sized pieces after thawing.
- Prepare Sauce: Mix sauce ingredients in a bowl.
- Saut�: Cook onion, green onion, and garlic in oil until fragrant. Add fish cakes and cook for 2 minutes.
- Finish: Pour in sauce, cook until reduced, then add sesame oil and green onions. Garnish with sesame seeds and serve!
