This vibrant and flavorful stir-fry of bean sprouts and fish cakes is a beloved Korean side dish, banchan, perfect for adding a burst of freshness and texture to any meal. The simple yet satisfying combination of crisp bean sprouts, savory fish cakes (eomuk or odeng), and a subtly spicy and sweet sauce creates a culinary delight that's quick to prepare and endlessly satisfying. Its versatility shines—serve it alongside grilled meats, rice bowls, or even enjoy it as a standalone snack. The slightly sweet and savory sauce complements the crunchy bean sprouts and soft fish cakes beautifully.
This recipe offers a straightforward approach to recreating this popular Korean side dish in your own kitchen, even for those with limited cooking experience. Ready to learn how to make this delicious and easy stir-fry? Let's dive into the step-by-step instructions and create a taste of Korea in your home!
Tools Needed
- Pot
- Frying pan
Ingredients
- Bean sprouts: 500g
- Green onion: 1
- Green pepper: 2
- Red pepper: 1
- Fish cakes (apple type): 2000 won worth
- Soy sauce: null
- Wonton sauce: 1 tablespoon
- Cooking wine: 2 tablespoons
- Red pepper powder: 2 tablespoons
- Sesame oil: 1 tablespoon
- Salt or seasoning salt: to taste
- Water: 200ml
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Prepare 500g of bean sprouts and wash them gently, rinsing thoroughly under running water to remove any impurities.
- Completely drain the washed bean sprouts to reduce cooking time.
- Cut one green onion into thin strips, and two green peppers and one red pepper into thin strips.
- Cut the fish cakes into three thin strips, pour boiling water over them, and blanch slightly to remove excess oil and fishy smell.
Step 2. Blanch Bean Sprouts and Prepare Sauce
- Put the bean sprouts in a pot, add about 200ml of water, close the lid, and blanch until slightly cooked, reserving the vegetable stock.
- Do not rinse the blanched bean sprouts in cold water to preserve the crunchy texture and flavor.
- In a pan, stir-fry 2 tbsp soy sauce, 1 tbsp wonton sauce, 2 tbsp cooking wine, 2 tbsp red pepper powder, and 1 tbsp soy sauce until the moisture evaporates, reducing heat to low to prevent burning.
- Add some of the reserved bean sprout vegetable stock to the pan.
Step 3. Stir-fry Bean Sprouts with Sauce
- Add the cooled bean sprouts to the pan, stir-fry once with the prepared seasoning.
Step 4. Add Vegetables and Season
- Add 1 tbsp sesame oil, 3 tbsp soy sauce, the sliced green onions, and peppers, and stir-fry for 2-3 minutes.
- Taste and season with salt or seasoning salt if needed.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Blanching the fish cakes helps them absorb the seasoning better.
- Blanching the bean sprouts naturally sterilizes them and helps them absorb the seasoning well.
- The vegetable stock from the bean sprouts adds a refreshing taste to the dish.
Nutrition
- N/A
FAQs
1. Can I use frozen bean sprouts?
Yes, but make sure to thaw them completely and drain off any excess water before stir-frying to prevent a soggy dish.
2. What kind of fish cakes can I use?
You can use any type of fish cake, but Korean fish cakes (eomuk or odeng) are ideal for their texture and flavor. Look for them in Asian grocery stores.
This simple yet flavorful stir-fry of bean sprouts and fish cakes is a fantastic addition to any meal, offering a delightful balance of textures and tastes. Its quick preparation time makes it ideal for a weeknight side dish, or a satisfying snack. Enjoy this taste of Korea, and don't hesitate to experiment with different spice levels to suit your preferences!