Kim Dae-seok's Perilla Seed and Fish Cake Stir-Fry
Sautéed fragrant perilla peppers with dried anchovy sauce first, then enhanced with chili oil and oyster sauce for a chewy texture and deep flavor—this is a beloved home-style side dish.
Ingredients needed 3 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- This Man's Cook Spicy Perilla Pepper Fish Cake Stir-Fry
- This Man's Cook Spicy Perilla Pepper and Fish Cake Stew
- Seonkyoung Longest's Kkwarigochu and Dried Anchovy Stir-fry
- Kim Dae-seok's Perilla Seed and Small Anchovy Stir-Fry
- Kim Dae-seok's Perilla Seed and Anchovy Stir-Fry
- Ok Joo-bu's Kkwari-gochu Sae-songi Beoseot Bokkeum
- Yoon Yi-ryeon's Kkwarigochu Stir-fried Beef
- Kim Jin-soon's Kkwarigochu and Dried Pollock Stir-fry
- Okjubu's Stir-fried Baby Squid with Shishito Peppers
- Imokase's Perilla Seed Kalguksu
