Spicy Stir-fried Fish Cakes — Maangchi
Creator's official stir-fried fish cake tutorial supports the pan and sauce sequence; embedded video playback not independently verified.
Official cooking video · Maangchi · YOUTUBEKorean Sweet-Spicy Fish Cake and Carrot Stir-Fry (Eomuk-bokkeum)
Three side servings of sweet and spicy fish cakes stir-fried with carrot and onion in gochujang and rice syrup. Adapted from Maangchi for commercially precooked fish cakes, with product-label and reheating safety checks.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Slice 225 g fish cakes into thin bite-size pieces. Prepare 1/2 onion, 1/4 cup carrot, one green chili, one scallion and one garlic clove. First confirm that the packaged fish cakes are precooked.
- 02
Heat a skillet over medium-high heat, add 10 ml of the 15 ml cooking oil and stir-fry fish cakes for 2–3 minutes until lightly golden.
- 03
Add onion, carrot, minced garlic and chili; stir-fry another 2–3 minutes until onion is slightly translucent.
- 04
Reduce to low heat and move the food aside. Mix the remaining 5 ml oil, 2 tbsp gochujang and 1 tbsp syrup in the center for 20–30 seconds, then toss everything together and heat through for 1–2 minutes.
- 05
Confirm the commercially cooked fish cake pieces are heated through and steaming hot, then turn off heat and toss in the chopped scallion, 10 ml sesame oil and 1 tsp toasted sesame seeds.
- 06
Divide into three small side portions and serve with hot rice. If the fish cake product is raw or requires additional cooking, follow its manufacturer's cooking directions separately.
Before you cook
Fish cakes contain fish and may also contain egg, wheat, soy or crustacean shellfish depending on the brand; gochujang may have wheat/soy, and sesame oil/seeds contain sesame. Check all labels. Heat precooked fish cakes thoroughly; follow package cooking directions for any raw products. Chill leftovers in shallow containers within 2 hours at or below 4°C (40°F), and reheat to 74°C (165°F). No actual kitchen test was performed.
Allergens: fish (fish cakes), sesame (sesame oil and seeds), soy and wheat may occur in gochujang and processed fish cakes, egg or crustacean shellfish may occur in processed fish cakes depending on brand; always check actual product label
Image & source credits
These illustrations stand in for food photos.
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