She Strengthens

Savory Korean Fishcake Stir-Fry

Korean fishcake, a staple in many Asian cuisines, is a versatile ingredient that can be enjoyed as a snack or as part of a ban chan array. With its crispy exterior and soft interior, it’s no wonder why it’s a popular choice among foodies.

Choosing the Right Fishcake

When it comes to selecting the perfect fishcake for this recipe, look for flat sheet-style fishcakes with a medium to dark brown “skin” and an off-white center. These fishcakes typically measure around 6 inches by 9 inches by ¼ inch thick. Feel free to experiment with other types of fishcakes, but this particular variety yields the best results.

A Quick and Easy Recipe

This recipe is a breeze to prepare, requiring only 15 minutes of active cooking time and a total of 15 minutes from start to finish. With its simplicity and speed, it’s an ideal option for busy weeknights or as a quick snack.

Gather Your Ingredients

• 2 sheets of flat Korean fishcake
• 1 small onion
• 1 small carrot
• Blended sesame/soy bean oil (or vegetable cooking oil)
• Stir-fry sauce ingredients:
  • 1 tablespoon soy sauce
  • 1 tablespoon light brown sugar
  • 1 teaspoon refined rice wine
  • 2 cloves fresh garlic
  • ¼ inch knob of fresh ginger
  • 1 teaspoon sesame oil

Preparing the Sauce

To make the stir-fry sauce, combine garlic, ginger, and soy sauce in a blender and blend until smooth. Transfer the mixture to a small bowl and add the remaining sauce ingredients. Mix well to combine.

Slicing and Cooking

Slice the fishcake in half lengthwise, then cut each half into 1/2 inch by 3 inch strips. Thinly slice the carrot and onion. Preheat a wok or stir-fry pan over high heat, adding cooking oil once hot. Add the sliced fishcake and stir-fry for 1-2 minutes. Then, add the carrot, onion, and sauce, stirring constantly for an additional 3-4 minutes.

Serving Suggestions

Serve the fishcake stir-fry warm as a satisfying snack or chill it and serve as part of a ban chan array. Enjoy!