Kim Dae-seok's Perilla Seed and Fish Cake Stir-Fry

• square fish cake 5 pieces (200g)
• onion 1/2 medium
• garlic 5 cloves
• perilla pepper 15 pieces
• vegetable oil 1 tablespoon
• dried anchovy sauce 1/2 tablespoon
• mirin 2 tablespoons
• premium soy sauce 1 tablespoon
• water 2 tablespoons
• chili oil 2 tablespoons
• oyster sauce 1 tablespoon
• onion syrup 2 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Avoid using minced garlic as it may clump and make the dish look messy—always use sliced garlic for a clean appearance.
• Adding 2 tablespoons of water during cooking prevents the sauce from burning or drying out and helps the flavors soak into the fish cake.
• Stir-fry quickly over high heat to evaporate moisture and prevent the fish cake from burning while preserving its signature chewy texture.
• If onion syrup is unavailable, you can substitute with an equal amount of corn syrup or honey to balance sweetness.

Recommended for 🙋

• ⭐Those who want to upgrade their everyday fish cake stir-fry into a neat, restaurant-quality side dish.
• ⭐People looking for a hearty side dish where the subtle spiciness of chili oil perfectly complements the savory richness of oyster sauce.
• ⭐Anyone wanting to quickly prepare a lunchbox side dish or staple side dish in just 10 minutes.