Korean Fish Cake Side Dish

Name: Korean Fish Cake Side Dish
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Yield: 2 serving
Ingredients: 2 fish cake; 20 g onion; 20 g green bell pepper; 10 g yellow bell pepper; 10 g red bell pepper; Some neutral cooking oil; 1 Tbsp soy sauce; 2 tsp honey; 1 tsp rice wine; 1/2 tsp garlic; 1 tsp sesame oil; 2 tsp gochujang; 1 tsp soy sauce; 2 tsp honey; 1 tsp rice wine; 1/2 tsp garlic; 1 tsp sesame oil

User Reviews

5

28 reviews

Excellent

Prep Time
7 mins
Cook Time
5 mins
Total Time
12 mins
Servings
2
Calories
233 kcal
Course
Side Dish
Cuisine
Korean

Korean Fish Cake Side Dish

Ximena Elliott

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This Korean Fish Cake Side Dish features thinly sliced fish cake stir-fried with onion and a colorful mix of bell peppers or alternative vegetables. Tossed with a choice of two seasoning options—either a soy sauce and honey-based blend or a spicy gochujang-infused sauce—the result is a flavorful and lightly cooked accompaniment. The quick stir-frying preserves the vegetables' slight crispness while imparting the sauce evenly to the fish cake.

Description

The recipe centers on sheets of fish cake rinsed and sliced thinly, combined with thinly sliced onion and an assortment of bell peppers including green, yellow, and red varieties. These ingredients are stir-fried in neutral cooking oil just until the vegetables wilt slightly but maintain texture.

The dish can be seasoned with either a mild sauce made from soy sauce, honey, rice wine, garlic, and sesame oil, or a spicier version incorporating gochujang chili paste with the same base ingredients. The sauce is quickly added and stirred through to coat the fish cake and vegetables, finishing the cooking process.

Typically served as a side dish, this preparation adds a savory, slightly sweet, and optionally spicy element with tender fish cake and crisp-tender vegetables. Variations on vegetable choices like carrots and zucchini are possible, though these may require longer cooking times.

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Ingredients

Servings

MAIN

2 fish cake rinsed briefly under hot running water and thinly sliced, sheets
20 g onion , thinly sliced
20 g green bell pepper / capsicum, thinly sliced
10 g yellow bell pepper / capsicum, thinly sliced
10 g red bell pepper / capsicum, thinly sliced
Some neutral cooking oil I used rice bran oil, generic cooking oil

OPTION 1. KOREAN FISH CAKE SAUCE (MIX THESE TOGETHER IN A BOWL)

1 Tbsp soy sauce
2 tsp honey
1 tsp rice wine
1/2 tsp garlic minced
1 tsp sesame oil

OPTION 2. KOREAN SPICY FISH CAKE SAUCE (MIX THESE TOGETHER IN A BOWL)

2 tsp gochujang (Korean chili paste)
1 tsp soy sauce
2 tsp honey
1 tsp rice wine
1/2 tsp garlic minced
1 tsp sesame oil

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Instructions

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Heat up a skillet / wok and once heated, add some cooking oil.
Add all the vegetables and stir them until they are lightly wilted (about 1 min). Add the fish cake and stir it for about 2 minutes.
Add your choice of seasoning sauce and stir it quickly (about 30 seconds) and evenly. Remove it from the heat. Serve.

Notes

The vegetable mix can vary as long as the total weight remains around 60 grams; carrots and zucchini are suitable alternatives but need more cooking time than bell peppers and onion.
Ensure to rinse fish cake briefly with hot water before slicing to reduce excess saltiness and improve texture.

Nutrition Information

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Calories 233kcal (12%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 2g (3%) Sodium 504mg (21%) Potassium 19mg (0%) Sugar 6g (12%) Vitamin A 195IU (4%) Vitamin C 24.3mg (27%) Iron 0.2mg (1%)