Korean Fish Cake Stir Fry
Chewy fish cakes stir-fried with vegetables in a savory-sweet gochujang sauce. A quick, vibrant weeknight dish bursting with Korean flavors.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 18g
Ingredients
14 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a small bowl, whisk together gochujang, soy sauce, sesame oil, honey, minced garlic, and water until smooth. Set sauce aside.
Step 2
Prepare all vegetables by slicing and julienning as specified. Pat fish cakes dry with paper towels.
Step 3
Heat vegetable oil in a 12-inch wok or large skillet over medium-high heat until shimmering.
Step 4
Add fish cakes and stir-fry for 2-3 minutes until lightly browned on the edges. Remove and set aside.
Step 5
In the same wok, add onion and bell pepper. Stir-fry for 2 minutes until slightly softened.
Step 6
Add zucchini and carrot, stir-frying for another 2 minutes until vegetables are tender-crisp.
Step 7
Return fish cakes to the wok and pour in the prepared sauce. Toss everything together and stir-fry for 2-3 minutes until sauce coats everything and thickens slightly.
Step 8
Transfer to a serving bowl or plates. Garnish with sesame seeds and green onions. Serve hot with steamed rice.
Tools you’ll need
- 12-inch wok or large skillet
- Small mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Paper towels
- Spatula or wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
