Spicy Korean stir-fried fish cakes
Thin Korean fish cake strips tossed with onion and carrot in a red glaze of gochujang and gochugaru.
- Prep
- 8 min
- Cook
- 5 min
Scale the recipe
Ingredients
- Korean fish cake sheets Out of the package, refrigerated or thawed, before slicing Use precooked fish cake sheets and follow the package heating directions. This recipe uses fish, soy and sesame. Check the fish cake, soy sauce and gochujang labels for other allergens, such as wheat.
- 200 g
- onion
- 80 g
- carrot
- 40 g
- neutral cooking oil
- 2/3 T
Seasonings
- gochujang (Korean red chili paste)
- 1 T
- gochugaru (Korean red chili flakes)
- 1/2 T
- regular soy sauce
- 1/2 T
- water
- 3 T
- sugar
- 1/3 T
- minced garlic
- 1/3 T
- sesame oil
- 1/3 T
- toasted sesame seeds
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice and mix the sauce
Slice 200 g of fish cake into short strips about 2 cm wide. Thinly slice 80 g of trimmed onion and cut 40 g of trimmed carrot into matchsticks. Stir together 1 T of gochujang, 1/2 T of gochugaru, 1/2 T of soy sauce, 3 T of water, 1/3 T of sugar and 1/3 T of minced garlic.
-
Stir-fry the fish cakes and vegetables
Heat 2/3 T of oil in a wide skillet over medium heat. Stir-fry the onion and carrot for 1 minute. Add the fish cakes and toss for 2 more minutes, until the onion edges look translucent and the fish cakes are heated through. Cook in batches if the skillet gets crowded.
-
Glaze and finish
Pour the red sauce into the skillet and toss continuously over medium heat for 1–2 minutes. When the fish cakes have a glossy red coating and little sauce remains in the pan, turn off the heat. Toss with 1/3 T of sesame oil and 1/6 T of toasted sesame seeds.
