Korean Fish Cake Stir-Fry
Chewy fish cakes and crisp vegetables in a savory-sweet gochujang glaze, ready in under 20 minutes. A quick weeknight dinner that tastes like restaurant takeout.
- Total time
- 18 min
- Servings
- 2
- Calories
- 210
- Protein
- 14g
quickcasualkoreanfishchewycrispytenderweeknight
Ingredients
- 8 oz fish cakes (eomuk), halved lengthwise
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 medium bell pepper (red or yellow), cut into 1-inch squares
- 2 tbsp vegetable oil
Instructions
- 1
Stir gochujang, soy sauce, and sugar together in a small bowl until smooth.
- 2
Heat oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Add fish cakes and bell pepper. Stir-fry until fish cakes are lightly golden and vegetables soften, 5–6 minutes.
- 4
Pour gochujang sauce over. Toss until coated and the sauce is glossy, about 1 minute.
- 5
Serve hot directly from the skillet or divide between bowls.
Tools you’ll need
- large skillet (10–12 inch)
- small mixing bowl
- wooden spoon or spatula
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