Kim Dae-seok's Bean Sprout and Fish Cake Stir-Fry
A savory, spicy stir-fry of chewy fish cakes with crisp bean sprouts, enhanced with scallion oil and chili oil, finished with a potato starch to create a dry, rich side dish that pairs well with rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Chili powder is highly sensitive to heat and burns easily, so always turn off the heat after making scallion oil before adding chili powder—this ensures you capture only the rich, nutty aroma without bitterness.
- When stir-frying bean sprouts, avoid prolonged low-heat cooking, which can make the sprouts release water and soften. Instead, use high heat for just 1 minute and 30 seconds to retain crisp texture.
- Sprinkling 1 tablespoon of potato starch at the end helps solidify vegetable juices into a light starch barrier, effectively preventing excess moisture and keeping the dish from becoming soggy.
Recommended for
- Those looking to elevate plain daily bean sprout salad by stir-frying it with fish cake for a flavorful, satisfying side dish.
- Home cooks concerned about side dishes losing moisture and becoming watery the next day.
- Fans of Chinese-style chili oil with bold, sticky umami coating from oyster sauce who want to enjoy that depth in their homemade side dishes.
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