Korean Fish Cake Stir Fry

Ingredients

• 400 g Korean fish cakes (eomuk), cut into bite-sized pieces
• 1 medium Onion, thinly sliced
• 1 medium Bell pepper (red or yellow), julienned
• ½ medium Zucchini, julienned
• 1 medium Carrot, julienned
• 2 tbsp Vegetable oil
• 2 tbsp Gochujang (Korean red chili paste)
• 1.5 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Honey or sugar
• 2 cloves Minced garlic
• ¼ cup Water
• 1 tbsp Sesame seeds
• 2 tbsp Sliced green onions

Instructions

1. 1

   In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, minced garlic, and water until smooth. Set sauce aside.

2. 2

   Prepare all vegetables by slicing and julienning as specified. Pat fish cakes dry with paper towels.

3. 3

   Heat vegetable oil in a 12-inch wok or large skillet over medium-high heat until shimmering.

4. 4

   Add fish cakes and stir-fry for 2-3 minutes until lightly browned on the edges. Remove and set aside.

5. 5

   In the same wok, add onion and bell pepper. Stir-fry for 2 minutes until slightly softened.

6. 6

   Add zucchini and carrot, stir-frying for another 2 minutes until vegetables are tender-crisp.

7. 7

   Return fish cakes to the wok and pour in the prepared sauce. Toss everything together and stir-fry for 2-3 minutes until sauce coats everything and thickens slightly.

8. 8

   Transfer to a serving bowl or plates. Garnish with sesame seeds and green onions. Serve hot with steamed rice.

Tools you’ll need

• 12-inch wok or large skillet
• Small mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Paper towels
• Spatula or wooden spoon

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min