Best Korean Fish Cake Stir-Fry

Discovering Korean Fish Cakes

My Favorite is Korean Fish Cake Stir-Fry and I remember the first time I tried Korean fish cake, or “eomuk” as it’s called in Korea. I was walking through a bustling street market in Seoul, and the smell of sizzling fish cakes filled the air. Vendors were serving them on skewers, straight from a boiling pot of broth. I had never tasted anything quite like it—savory, slightly chewy, and full of flavor. When I got back home, I knew I had to create a stir-fry version that was simple, quick, and just as delicious.

Prepping for a Quick Stir-Fry

When I’m in the kitchen, I love how quickly this dish comes together. First, I gather the ingredients: colorful bell peppers, onions, and of course, the fish cakes. I rinse the fish cakes under warm water to soften them and slice everything thin for fast cooking. It’s amazing how just a few simple ingredients can create something so vibrant and satisfying. Plus, it’s perfect for a busy weeknight when you want something healthy but don’t have much time.

The Secret to the Sauce

What makes this dish stand out is the sauce. I have two favorite options: a sweet soy glaze for a mild flavor, or a spicy Korean sauce for a bit of heat. If you love a kick like me, the gochujang (Korean chili paste) is essential! Once the fish cakes and veggies are sizzling in the pan, I pour the sauce over them, and it instantly transforms the dish. The sauce clings to the fish cakes and vegetables, giving every bite a burst of flavor.

Serving Up Deliciousness

In just 12 minutes, my kitchen smells amazing, and dinner is ready. I serve the Korean Fish Cake Stir-Fry on a white plate, garnished with sesame seeds for a little extra crunch. It’s the perfect combination of textures—the soft fish cakes, crispy edges, and tender veggies. I love pairing this dish with a bowl of steamed rice, but it’s also great on its own. Every time I make it, I’m reminded of that market in Seoul and how food has the power to transport you, even from your own kitchen.

Chef’s Notes-Korean Fish Cake Stir-Fry

• Uniform slicing is key. Ensure all vegetables and fish cakes are cut thinly and evenly to promote quick, even cooking.
• Stir-frying is fast! Don’t overcook the vegetables; you want them to be slightly tender but still crisp to retain their vibrant colors and texture.
• The dish can be mild or spicy, depending on the sauce. If you’re cooking for kids or those sensitive to heat, the sweet soy glaze is a perfect alternative to the spicy Korean sauce.
• Ensure the vegetable oil is hot before adding the vegetables. This will give the fish cakes a crispy edge and help the vegetables retain a bright color.
• Serve alongside steamed rice or noodles to turn this side dish into a hearty main meal. Adding a fried egg on top is another Korean favorite!
• A little minced ginger added to the garlic can bring a nice warmth to the dish. Drizzle with extra sesame oil at the end for a burst of nutty aroma.
• This stir-fry is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Reheat in a pan to restore the crispy edges of the fish cakes.

Korean Fish Cake Stir-Fry

Recipe by Kimmy

Course: Main Course, Side DishCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

10

minutes

Cooking time

8

minutes

Calories

117

kcal

Total time

18

minutes

Ignite your taste buds with this vibrant Korean Fish Cake Stir-Fry! Perfect for a quick and healthy weeknight dinner, this dish combines succulent fish cakes with a colorful mix of bell peppers and onions, all tossed in a flavorful sauce that delivers a delightful kick. Whether you’re a fan of Korean cuisine or exploring new flavors, this recipe offers simplicity without compromising on taste. Ready in just 12 minutes, it’s an affordable and customizable option that will have everyone at the table asking for seconds. Elevate your cooking game and savor the authentic tastes of Korea tonight!

Ingredients

• Vegetables

• 1/2 cup green bell pepper thinly sliced

• 1/2 cup red bell pepper thinly sliced

• 1/2 cup yellow bell pepper thinly sliced

• 1/2 cup onion thinly sliced

• Fish Cakes

• 8 oz fish cake sheets briefly rinsed in warm water and thinly cut

• Sauce Options

• 1 tbsp soy sauce

• 2 tsp honey

• 1 tsp rice vinegar

• 1/2 tsp minced garlic

• 1 tsp toasted sesame oil

• 2 tsp gochujang (Korean chili paste)

• 2 tbsp vegetable oil

Directions

• Preparation – Begin by preparing all your vegetables and fish cakes. Thinly slice the green, red, and yellow bell peppers along with the onion. Rinse the fish cakes under warm running water and slice them into thin pieces. This should take about 5 minutes and ensures everything is ready for quick cooking.
• Cooking Vegetables – Heat your cast iron skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering, add the sliced onions and bell peppers. Stir frequently, allowing them to soften and wilt just slightly, which should take around 2 minutes. This step brings out the natural sweetness of the vegetables.
• Adding Fish Cakes – Introduce the sliced fish cakes to the skillet with the vegetables. Continue to stir-fry the mixture for another 3 minutes, ensuring the fish cakes are heated through and begin to develop a slight crisp on the edges.
• Incorporating Sauce – Pour your chosen sauce option over the fish cakes and vegetables. Quickly toss everything together for about 1 minute, making sure the sauce evenly coats all ingredients. This step infuses the dish with rich flavors and a glossy finish.
• Finishing Touches – Remove the skillet from heat and transfer the stir-fry to a serving dish. Garnish with sesame seeds or chopped green onions if desired. Serve immediately for the best taste and texture.

Equipment

• Chef’s Knife
• Cutting Board
• cast iron skillet
• mixing bowls
• measuring cups and spoons

Notes

• For the best results, ensure all ingredients are sliced uniformly to promote even cooking. If you prefer a stronger kick, add extra gochujang or a splash of chili oil. This dish pairs wonderfully with steamed rice or noodles for a complete meal. To enhance the flavor, consider adding minced ginger or a sprinkle of green onions on top. Leftovers can be stored in an airtight container in the refrigerator for up to two days, making it a great option for meal prepping. For added texture, toss in some julienned carrots or zucchini, keeping in mind they may require a bit longer to cook.

Nutrition Facts

• Calories: 117kcal
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 550mg
• Potassium: 200mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 3g
• Protein: 6g
• Vitamin A: 15IU
• Vitamin C: 60mg
• Calcium: 30mg
• Iron: 2mg

FAQ-Korean Fish Cake Stir-Fry

Can I make this dish vegetarian?

Yes! You can substitute fish cakes with tofu or even tempeh for a plant-based alternative. Just ensure you press the tofu well and slice it thinly to match the cooking time.

How spicy is the spicy Korean sauce?

The heat level depends on the amount of gochujang used. For mild heat, use less gochujang or swap it for a bit of sriracha with a pinch of sugar. You can always add more chili paste or a drizzle of chili oil if you want it spicier!

Can I use frozen fish cakes?

Yes, you can use frozen fish cakes. Just thaw them first in warm water for a few minutes before slicing and cooking.

What other vegetables can I add?

You can add julienned carrots, zucchini, or mushrooms. If using carrots, slice them thin to match the quick cooking time of the dish.

Can I prepare the sauce in advance?

Absolutely! Both sauce options can be made ahead of time and stored in the fridge for up to a week. This saves time when you’re ready to stir-fry!