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
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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
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