If you’re craving a delightful burst of flavors that come together quickly yet satisfy deeply, the Korean Fish Cake Stir Fry Recipe is your new best friend in the kitchen. This dish brings together the chewy, savory goodness of Korean fish cakes with vibrant vegetables and a perfect balance of sweet, salty, and mildly spicy notes. It’s colorful, comforting, and utterly addictive—a perfect side or even a main when paired with rice. Trust me, once you try this recipe, it’ll become a staple in your cooking rotation!
Ingredients You’ll Need
This Korean Fish Cake Stir Fry Recipe calls for straightforward ingredients that each play a special role, contributing texture, flavor, and a pop of color that makes this dish sing. From the tender crunch of the carrots to the fragrant sesame oil drizzle, every component matters.
- Vegetable oil: Provides the perfect neutral base for sautéing the vegetables and fish cakes without overpowering the flavors.
- Onion (thinly sliced): Adds sweetness and soft texture as it cooks down gently in the pan.
- Green onion (chopped): Brings a fresh, mild sharpness that brightens up the dish.
- Garlic (minced): Infuses a warm, aromatic depth that enhances every bite.
- Carrot (julienned): Offers a subtle sweetness and crunchy texture that contrasts the fish cakes endlessly.
- Korean fish cakes (eomuk, sliced into strips): The star ingredient, packed with savory flavor and a delightfully chewy texture.
- Soy sauce: Acts as the salty backbone seasoning, weaving everything together harmoniously.
- Sugar: Balances the saltiness with a touch of sweetness for that signature Korean stir-fry flavor.
- Sesame oil: Adds a rich, nutty aroma that makes this dish irresistible.
- Gochugaru (Korean red pepper flakes): Delivers a gentle heat and smoky bite that wakes up your taste buds.
- Toasted sesame seeds: A finishing touch that brings crunch and nuttiness to the presentation.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Prepare and Sauté the Vegetables
Start by heating the vegetable oil in a large pan over medium heat. Once shimmering, add the thinly sliced onion and cook for about 2 to 3 minutes until the onion becomes soft and translucent. Then toss in the chopped green onion and minced garlic, allowing them to sauté for an additional minute. This step builds the aromatic base that will flavor the entire dish.
Step 2: Add the Carrots for Color and Texture
Next, add the julienned carrots to the pan and cook for 2 to 3 minutes. The carrot strips soften slightly but still hold onto their crispness, providing a lovely texture contrast to the chewy fish cakes that come next.
Step 3: Cook the Korean Fish Cakes
Add the sliced Korean fish cakes into the pan and stir frequently for 3 to 4 minutes. These fish cakes soak up the surrounding flavors while maintaining their signature satisfying chew. This stage is crucial for integrating the fish cakes seamlessly with the vegetables.
Step 4: Mix & Add the Sauce
In a small bowl, whisk together soy sauce, sugar, sesame oil, and gochugaru to create the flavorful sauce that defines this Korean Fish Cake Stir Fry Recipe. Pour the sauce evenly over the fish cake mixture and stir well to coat everything. Continue cooking for 2 to 3 more minutes, allowing the sauce to thicken slightly and the ingredients to meld into a cohesive, vibrant dish.
Step 5: Garnish and Serve
Once cooked through and perfectly coated, remove the pan from heat and sprinkle toasted sesame seeds on top. This final touch adds a delightful crunch and aroma that’s hard to resist.
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
A sprinkle of toasted sesame seeds not only heightens the nutty notes but also gives an appealing crunch. For some extra freshness, consider adding thinly sliced green onions or a drizzle of sesame oil right before serving. These simple garnishes elevate the dish to new heights and make it feel truly special.
Side Dishes
This Korean Fish Cake Stir Fry Recipe pairs beautifully with steamed white rice or even a bowl of warm, fluffy sticky rice. You can also serve it alongside a light kimchi salad or crispy seaweed sheets for a more traditional Korean meal experience. The mild yet punchy flavors balance nicely with cool, crisp sides on the plate.
Creative Ways to Present
For a fun twist, try serving this stir fry in lettuce wraps or atop a bed of steamed soba noodles. You can even incorporate it as a flavorful filling inside rice paper rolls for a delicious snack or appetizer. The versatility of this recipe means you can customize presentation and enjoy it any way you like.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Fish Cake Stir Fry Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keep in mind that the texture of the fish cakes remains tender but will firm up slightly upon chilling.
Freezing
If you want to make this recipe well in advance, it freezes quite well. Transfer cooled portions into freezer-safe bags or containers and freeze for up to 1 month. Thaw overnight in the fridge before reheating to preserve the integrity of the flavors.
Reheating
To reheat, gently warm the leftovers in a skillet over medium-low heat, stirring occasionally to heat evenly without drying out the fish cakes. You can add a splash of water or a little extra sesame oil to keep the dish moist and fragrant during warming.
FAQs
Can I use a different type of fish cake?
Absolutely! While Korean fish cakes (eomuk) have a unique texture and flavor, you can substitute with other Asian-style fish cakes available in your local store. Just slice them thinly for the best results in this stir fry.
How spicy is this dish?
This Korean Fish Cake Stir Fry Recipe has a gentle kick from the gochugaru, but it is far from overpowering. Adjust the amount of red pepper flakes or add gochujang if you like it spicier. If you prefer milder, simply omit the chili flakes.
Is this recipe gluten-free?
The recipe as written uses soy sauce, which typically contains gluten. To make it gluten-free, swap in tamari or a gluten-free soy sauce alternative without compromising that classic savory taste.
Can I add other vegetables?
Definitely! Feel free to experiment by adding bell peppers, zucchini, or mushrooms. Just be mindful to slice them thinly and cook until tender so the textures balance with the fish cakes.
What is the best way to buy Korean fish cakes?
Look for fresh or vacuum-packed eomuk at Asian grocery stores or marketplaces. They usually come in sheets or strips and are sold refrigerated or frozen. Freshness is key for the best texture and flavor.
Final Thoughts
This Korean Fish Cake Stir Fry Recipe has been such a joy to share because it’s straightforward, comforting, and genuinely bursting with delightful flavors that brighten up any meal. Whether you are new to Korean cuisine or a longtime fan, this dish offers a perfect blend of ease and authenticity. I encourage you to try it soon—your taste buds will thank you!
Print
Korean Fish Cake Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free
Description
A quick and flavorful Korean side dish featuring stir-fried fish cakes with vegetables and a savory, slightly spicy sauce. Perfect as a snack or accompaniment to steamed rice.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, thinly sliced
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 carrot, julienned
- 2 cups Korean fish cakes (eomuk), sliced into strips
Sauce & Garnish
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean red pepper flakes)
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the oil: Heat the vegetable oil in a large pan over medium heat to prepare for sautéing the vegetables and fish cakes.
- Sauté onions: Add the thinly sliced onion to the pan and cook for 2-3 minutes until they become slightly softened, releasing their sweetness.
- Add aromatics: Stir in the chopped green onion and minced garlic, sauté for another minute until fragrant to enhance the flavor base.
- Cook carrots: Add the julienned carrot and cook for 2-3 minutes until they become slightly tender but still have a bit of crunch.
- Cook fish cakes: Add the sliced Korean fish cakes and cook for 3-4 minutes, stirring frequently to ensure even heating without sticking.
- Prepare sauce: In a small bowl, mix soy sauce, sugar, sesame oil, and gochugaru to create a spicy, savory sauce.
- Combine and coat: Pour the sauce over the fish cake mixture and stir well to thoroughly coat all the ingredients.
- Final cook: Continue cooking for another 2-3 minutes until the dish is evenly coated and heated through.
- Garnish and serve: Remove from heat and sprinkle with toasted sesame seeds for a nutty finish. Serve warm.
Notes
- You can substitute gochugaru with crushed red pepper flakes if Korean red pepper flakes are not available.
- Serve this dish alongside steamed rice or use it as a flavorful side dish in Korean meals.
- For a spicier version, add a spoonful of gochujang (Korean chili paste) into the sauce mix.
