Kim Dae-seok's Spicy Potato and Fish Cake Stir-Fry
Potatoes are pre-soaked in maltose and sea salt to prevent crumbling, while fish cakes are microwaved to preserve their chewy texture—this flavorful stir-fry makes a perfect side dish for rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking potatoes in salt and maltose before cooking removes internal moisture, making them firmer and less likely to break apart during cooking, resulting in a chewier texture.
- Microwaving fish cakes for 30 seconds instead of boiling lightly removes surface moisture, preventing sogginess and enhancing their chewy, bouncy texture when absorbing sauce.
- Preparing the seasoning sauce in advance ensures even distribution and prevents burning on the pan bottom, allowing consistent flavor across all ingredients.
Recommended for
- Those who want to make a potato stew with firm, intact pieces that don’t crumble easily.
- People who enjoy both the soft texture of potatoes and the chewy bite of fish cakes, enhanced by a spicy-sweet sauce.
- Home cooks seeking a fail-proof, golden ratio seasoning blend for a satisfying, hearty side dish that pairs perfectly with rice.
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