Pairs well with Korean Stir-Fried Fish Cakes (Soy Sauce Version)
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Korean Stir-Fried Fish Cakes (Soy Sauce Version)
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A simple yet delicious Korean side dish featuring stir-fried fish cakes with a savory soy sauce mixture, enhanced with the freshness of green onions and the optional heat from mild chilies.
00:05:00 total
Serves 4
easy
Cold Starter / Salad
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Ingredients
- Korean fish cakes - 300g
- green onions - 2 (thinly sliced, whites and greens separated)
- onion - 1/2 (thinly sliced)
- green chilies - watch the video to see (optional, thinly sliced)
- red chilies - watch the video to see (optional, thinly sliced)
- soy sauce - 1 and 1/2 tablespoons
- oyster sauce - 1/2 tablespoon
- minced garlic - 1/2 tablespoon
- honey - 1 tablespoon
- sugar - 1 teaspoon
- mirin - 1 tablespoon
- black pepper - to taste
- water - 2 tablespoons
- toasted sesame oil - 1 teaspoon
- toasted sesame seeds - watch the video to see (for garnish)
Instructions
- Prepare the Ingredients: Cut 300g of Korean fish cakes into bite-sized pieces. Thinly slice two green onions, separating the whites and greens. Thinly slice half an onion and optional green and red chilies.
- Make the Sauce: In a small container, combine soy sauce, oyster sauce, minced garlic, honey, sugar, mirin, black pepper, and water. Mix well.
- Cook the Dish: In a large wok or pan, heat oil over medium heat. Add the white parts of the green onions and onions, sautéing for about 1 minute. Add the fish cakes and stir-fry for about 2 minutes. Then, add the chilies and sauce, stir-frying for another 2 minutes or until most of the liquid has evaporated.
- Final Touches: Turn off the heat, add the green onions and toasted sesame oil, and mix well. Taste and adjust seasoning if necessary. Transfer to a serving plate and garnish with toasted sesame seeds.
