Lim Sung-geun's All-Purpose Flavor Soy Sauce Stir-Fried Fish Cake
A moist, consistently flavored banchan made by stir-frying fish cake with the secret flavor soy sauce and water to prevent burning.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding water instead of oil first when stir-frying prevents the seasoning from burning and helps the fish cake absorb flavors evenly, keeping it tender inside.
- The caramel in the flavor soy sauce gives the stir-fried fish cake an appetizing deep brown color and enhances the subtle sweetness.
- If you want a red stir-fried fish cake variation, skip the cooking oil and finish by stir-frying with chili oil or red chili pepper powder for a clean result.
Recommended for
- Those who find the taste of their stir-fried fish cake varies each time and need a consistent golden ratio seasoning.
- Those who want to make a glossy, moist, and well-seasoned basic side dish that is tender all the way through.
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