Korean Fish Cake Stir Fry Recipe
Bright, bold, and bursting with sweet heat, Korean Fish Cake Stir Fry is one of those dishes that has a way of gathering everyone around the table. Lively strips of fish cake mingle with crunchy vegetables in a vibrant sauce—quickly tossed together for something equal parts comforting and exciting. Whether it’s your first time or a long-time favorite, this dish is impossibly easy, lightning-fast on a weeknight, and sure to become the sort of recipe you reach for again and again.
Ingredients You’ll Need
Every color and flavor in this Korean Fish Cake Stir Fry plays a starring role: from the mellow, bouncy fish cakes to the lively pop of bell pepper and zing of gochujang. These simple ingredients come together to create an irresistible combo of textures and tastes—nothing fussy, nothing hard to find, and every element working its magic.
- Korean fish cakes (200g): Choose the rectangular style, sliced into strips; they’re chewy and soak up tons of sauce!
- Neutral oil (1 tablespoon): Helps everything sizzle without overpowering the flavors—canola or grapeseed work beautifully.
- Onion (1/2, thinly sliced): Adds sweetness and that subtle, savory base every stir-fry needs.
- Carrot (1/2, julienned): Brings crunch and a pop of sunny orange that brightens the dish.
- Green bell pepper (1, sliced): A crisp, fresh counterpoint to the rich fish cake pieces.
- Garlic cloves (2, minced): Just a little garlic gives depth and that deliciously fragrant aroma.
- Soy sauce (1 tablespoon): The salty, umami backbone of the stir fry sauce.
- Gochujang (1 tablespoon): This glossy Korean chili paste gives heat, tang, and authentic flavor; adjust to your spice preference.
- Sugar (1 teaspoon): Balances the chili paste and brings out the natural sweetness in the vegetables.
- Sesame oil (1 teaspoon): Drizzled in at the end for toasty richness and that unmistakable Korean aroma.
- Water (1 tablespoon): A splash loosens the sauce so it coats every ingredient without clumping.
- Toasted sesame seeds (1 tablespoon): Sprinkle on top for crunch and nutty flavor in every bite.
- Green onion (chopped, for garnish): Bright and fresh, it finishes the dish with a burst of color and zing.
How to Make Korean Fish Cake Stir Fry
Step 1: Sauté the Fish Cakes
Start by heating your neutral oil in a large skillet or wok over medium heat. Once the oil is shimmering, toss in those sliced fish cakes. Give them a good stir so each piece warms through and picks up just a hint of golden color at the edges—about 2 to 3 minutes should do the trick. This lets the fish cakes turn lightly chewy and deliciously crisp around the corners, lending irresistible texture to your Korean Fish Cake Stir Fry.
Step 2: Cook the Veggies
Add the onion, carrot, and bell pepper straight into the skillet with your sizzling fish cakes. The onion softens and sweetens, the carrot stays snappy, and the bell pepper brings a subtle green note. Let everything cook together for another 3 to 4 minutes, stirring occasionally until the veggies are tender-crisp but still vibrant. The kitchen will start to smell amazing at this point!
Step 3: Add Garlic
Make a little space in the pan and scatter in your minced garlic. Stir it in for one minute until fragrant—this quick step unlocks that classic flavor foundation, so don’t rush. With all the main ingredients in the pan, you’re building both aroma and taste with every toss.
Step 4: Mix the Sauce
While the fish cakes and veggies are mingling, whisk together your soy sauce, gochujang, sugar, sesame oil, and water in a small bowl. Combining them before adding to the pan ensures the sauce is silky-smooth and perfectly balanced. Pour this mixture over everything, watching as it brings a vibrant shine and binds the whole dish together in spicy, savory goodness.
Step 5: Toss and Finish
Stir-fry the whole mixture for another 2 to 3 minutes, making sure every strip of fish cake and vegetable is evenly coated and glossy with sauce. Right before you turn off the heat, sprinkle in the toasted sesame seeds and most of the chopped green onion (save a pinch for garnish). Serve immediately, and breathe in that mouthwatering aroma that just screams homemade Korean Fish Cake Stir Fry.
How to Serve Korean Fish Cake Stir Fry
Garnishes
A shower of toasted sesame seeds and a sprinkle of fresh green onion isn’t just for looks—it adds a final snap of nutty crunch and color that makes Korean Fish Cake Stir Fry irresistible. If you really want to impress, add thin slices of red chili or a squeeze of lemon for surprise pops of freshness.
Side Dishes
This stir fry was made to mingle! Pair it with a steaming bowl of rice for a complete meal, or serve as a banchan (Korean side dish) alongside classics like kimchi, cucumber salad, or quick-pickled radish. The layers of sweet, savory, and spicy flavors bring harmony and balance when enjoyed as part of a larger Korean feast.
Creative Ways to Present
For a casual twist, try piling your Korean Fish Cake Stir Fry onto crisp lettuce leaves for make-your-own wraps—a guaranteed crowd-pleaser. Or, top a bowl of ramen or udon with the stir fry for a deliciously hearty lunch. Even a simple rice bowl becomes something special when you spoon this dish over the top, letting the sauce drip down into the grains below.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Fish Cake Stir Fry keeps surprisingly well. Let the dish cool to room temperature, then transfer it to an airtight container and stash it in the refrigerator. It’ll stay delicious for up to three days—the flavors often deepen and mellow as they sit, making tomorrow’s lunch just as tempting as dinner!
Freezing
While you can freeze leftover fish cake stir fry in a pinch, the texture of the veggies may soften once thawed. If you do freeze, use a well-sealed container and aim to eat within one month. Thaw overnight in the fridge for best results, and keep in mind that freshly cooked is always the tastiest.
Reheating
To revive your stir fry, simply heat it in a skillet over medium until warmed through, adding a splash of water if the sauce seems dry. A gentle stir helps everything rehydrate and perk up. Avoid microwaving if possible—it works, but may alter the texture of the veggies a bit.
FAQs
Can I make Korean Fish Cake Stir Fry less spicy?
Absolutely! Just reduce the amount of gochujang or swap in a little ketchup in its place for a mild, slightly sweet version. You’ll still get all the addictive flavors without the heat.
What kind of fish cakes should I use?
Look for Korean “eomuk” or “odeng” fish cakes at Asian grocery stores—they usually come in flat, rectangular sheets, which are easy to slice into strips. Plain fish cakes work best for this stir fry, but any variety will get you delicious results.
Can I add extra vegetables?
Go for it! Sliced mushrooms, cabbage, or even zucchini make excellent additions. Just keep the veggie pieces uniform in size so they cook quickly and evenly alongside the fish cakes.
Is Korean Fish Cake Stir Fry served hot or cold?
It’s most commonly served warm, straight from the pan, which highlights the chewy softness of the fish cakes and the fragrant sauce. Leftovers, though, are also tasty chilled and make a perfect side for lunchboxes or on-the-go meals.
Can I use a different protein instead of fish cakes?
You can easily swap in thinly sliced tofu or chicken for a different take, but the unique texture and flavor of fish cakes are what make Korean Fish Cake Stir Fry stand out. If you’re curious, try half-and-half for the best of both worlds!
Final Thoughts
If you’ve never made Korean Fish Cake Stir Fry at home before, now’s the time to dive in. It promises big flavor with minimal fuss, and every bite is the perfect balance of comforting and lively. Give it a try, share it with friends, and enjoy one of Korea’s most beloved quick dishes—your weeknight dinners are about to get a whole lot more exciting!
Print
Korean Fish Cake Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the spicy and savory flavors of Korean cuisine with this quick and easy Korean Fish Cake Stir Fry. Perfect as a side dish or main course, this dish is sure to impress your taste buds with its bold and delicious taste.
Ingredients
Korean Fish Cake Stir Fry:
- 1 package (200g) Korean fish cakes, sliced into strips
- 1 tablespoon neutral oil
- 1/2 onion, thinly sliced
- 1/2 carrot, julienned
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1 tablespoon toasted sesame seeds
- 1 green onion, chopped (for garnish)
Instructions
- Heat oil and cook fish cakes: Heat oil in a skillet, add fish cakes, and stir-fry until golden.
- Add vegetables: Add onion, carrot, and bell pepper; cook until tender.
- Prepare sauce: Mix soy sauce, gochujang, sugar, sesame oil, and water in a bowl.
- Combine everything: Pour sauce over the fish cake mixture, toss to coat, and stir-fry until heated through.
- Finish and serve: Sprinkle with sesame seeds and green onion before serving.
Notes
- For a less spicy version, reduce the amount of gochujang or substitute with ketchup.
- You can also add sliced mushrooms or cabbage for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
