Spicy Korean Fish Cake Stir-Fry
Chewy fish cakes tossed in a gochujang-based sauce with peppers and onion. Sticky, spicy, ready in 15 minutes — pure weeknight comfort.
- Total time
- 15 min
- Servings
- 3
- Calories
- 185
- Protein
- 18g
quickcomfortkoreanfishchewytenderDessertweeknight
Ingredients
- 10 oz eomuk (Korean fish cakes), sliced into 1/4-inch-thick rounds
- 2 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp soy sauce
- 1 tsp granulated sugar
- 1 medium red bell pepper
- ½ medium yellow onion
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Whisk gochujang, soy sauce, and sugar in a small bowl until smooth.
- 2
Slice the bell pepper into 1/2-inch strips and chop the onion into thin wedges.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.
- 4
Add fish cakes, peppers, and onion. Stir occasionally until the edges of cakes crisp up, ~4 minutes.
- 5
Pour the sauce over everything and toss until coated and sticky, 1–2 minutes.
- 6
Sprinkle sesame seeds over the top and serve immediately.
Tools you’ll need
- small bowl
- whisk
- chef's knife
- cutting board
- 12-inch skillet
- wooden spoon
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