Forget everything you thought you knew about kimchi. This Spicy Fish Cake Kimchi recipe isn't your grandmother's fermented cabbage; it's a vibrant, fiery explosion of flavor that will leave you craving more. Imagine succulent fish cakes swimming in a rich, spicy kimchi sauce, the perfect balance of sweet, savory, and intensely hot. This isn't just a side dish; it's a meal in itself, boasting a depth of flavor far surpassing even the beloved tteokbokki. The unique combination of ingredients creates a textural masterpiece, with the soft, yielding fish cakes contrasting beautifully against the crisp kimchi.
This recipe elevates the classic kimchi experience, transforming a familiar staple into something truly extraordinary. We'll guide you through each step, from preparing the vibrant kimchi base to perfectly cooking the fish cakes, ensuring a delicious and authentic result every time. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Pan
- Strainer
Ingredients
- Apple fish cakes: 4
- Green onions: A big handful
- Shike (original, with malt syrup): A small can
- Gochujang: 2 spoons
- Brewing soy sauce: 1 spoon
- Sesame seeds: 1 spoon
Step-by-Step Instructions
Step 1. Prepare and Slice Fish Cakes & Green Onions
- Prepare four apple fish cakes.
- Cut the prepared apple fish cakes into 4 lengthwise pieces.
- Cut wilting green onions into big pieces (size of your little finger) and set aside a big handful.
Step 2. Make the Spicy Sauce
- Strain a small can of original Shike (with malt syrup) through a strainer and pour it into the pan.
- Add two spoons of gochujang and one spoon of brewing soy sauce.
- Turn on the heat and dissolve the gochujang well.
Step 3. Cook the Fish Cakes in the Sauce
- Add the sliced fish cakes.
- Add all the green onions.
- Keep the heat high. Stir-fry until the bottom of the pan is covered in crumbs, ensuring even seasoning. Season with gochujang.
Step 4. Finish and Serve
- Turn off the heat, sprinkle a spoonful of sesame seeds, and mix well.
Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe
Nutrition
- N/A
FAQs
1. Can I use pre-made fish cakes?
Absolutely! Pre-made fish cakes are perfectly fine. Just ensure they're fully cooked before adding them to the kimchi sauce.
2. How spicy is this recipe?
The spiciness is adjustable. Use less gochugaru (Korean chili flakes) for a milder flavor, or add more for extra heat. You can also adjust the amount of gochujang (Korean chili paste)
3. Can I make this recipe ahead of time?
Yes! This Spicy Fish Cake Kimchi tastes even better the next day after the flavors have melded. Store in an airtight container in the refrigerator for up to 3 days.
So there you have it – a spicy, flavorful, and surprisingly easy recipe for Spicy Fish Cake Kimchi that's sure to become a new favorite. This dish is a testament to the incredible versatility of kimchi and the delightful unexpectedness of fish cakes in a spicy sauce. Go forth and impress your friends and family with this unforgettable culinary creation!