Description
Crispy Korean Fish Cake delivers a street-food favorite straight to your kitchen, packed with savory flavors that dance on your plate. Grab some simple ingredients and get ready to enjoy a quick, delicious snack that brings Korean culinary magic right to your dinner table.
Ingredients
Scale
Main Ingredients:
- 4 sheets (250g) Korean fish cake
- ½ medium onion
- 2 green onion
Supporting Ingredients:
- 2 tablespoons cooking oil
- 2 cloves garlic
- 1 teaspoon sesame oil
- Toasted sesame seeds
Sauce Ingredients:
- 2 tablespoons soy sauce
- ½ tablespoon honey or sugar
- 1 teaspoon Gochugaru (Korean chili flakes)
- ¼ cup water
Instructions
- Submerge your frozen fish cakes in hot water for 30 seconds, then carefully blot them completely dry with paper towels.
- Slice each thawed fish cake into bite-sized pieces approximately ½-inch thick, ensuring uniform cut sizes.
- Whisk together 2 tbsp soy sauce, ½ tbsp honey, 1 tsp Gochugaru, and ¼ cup water in a small mixing bowl until ingredients are fully incorporated.
- Heat 2 tbsp cooking oil in a large skillet over medium-high heat (375°F) for 2 minutes until shimmering.
- Sauté ½ diced medium onion, 1 green onion, and 2 minced garlic cloves for 90 seconds until fragrant and slightly translucent.
- Add fish cake pieces to the skillet, arranging them in a single layer and cooking for 2 minutes, turning once to ensure golden edges.
- Pour prepared sauce over fish cakes, reducing heat to medium-low and simmering for 3-4 minutes until liquid reduces by half.
- Drizzle 1 tsp sesame oil over the dish, tossing gently to coat each piece evenly.
- Transfer to serving plate, sprinkle with remaining green onion and toasted sesame seeds as a final garnish.
Notes
- Thaw fish cakes carefully in hot water to maintain their delicate texture and prevent them from becoming mushy or falling apart.
- Select fresh, high-quality fish cakes from a reputable Asian grocery store for the best flavor and authentic taste.
- Adjust the sauce’s spiciness by adding more or less gochugaru (Korean red pepper flakes) to match your personal heat preference.
- For a gluten-free version, use tamari instead of soy sauce and confirm your fish cakes are gluten-free, as some brands contain wheat flour.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 3 to 4
- Calories: 172 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.2 g
- Protein: 10 g
- Cholesterol: 30 mg