Korean · Dinner
Stir-Fried Fish Cakes
Korean street-food stir-fry featuring chewy fish cakes tossed with onion, carrot, scallion, and garlic in a sweet-savoury gochujang-soy glaze. Finished with sesame oil and toasted sesame seeds, the dish is quick, glossy, and served hot alongside steamed rice.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
410Calories
13.5gProtein
16.8gFat
52gCarbs
13.2gSugar
3.8gFiber
1580mgSodium
15mgChol
2.3gSat Fat
420mgPotassium
60mgCalcium
2.1mgIron
0.3mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
low-calorie
low-cholesterol
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the fish cake into 1/2-inch strips. Thinly slice the onion and carrot, cut the scallion into 2-inch pieces, and mince the garlic.
2
Build
Whisk together gochujang, soy sauce, and sugar in a small bowl until smooth.
3
Heat
Warm vegetable oil in a wok over medium-high heat, add onion and carrot, stir-fry for 2 minutes until the onion softens and turns translucent at edges.
4
Heat
Add fish cake strips and garlic, stir-fry for 3 minutes until fish cake is lightly browned, then pour sauce in and toss constantly for 2 minutes until glossy and clinging.
5
Add scallion and sesame oil, toss for 30 seconds until scallion brightens and wilts slightly.
6
Plate
Transfer to a plate, sprinkle with toasted sesame seeds, and serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g Korean fish cake
- 11 onion
- 11 small carrot
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
- 1 cup240g cooked white rice
