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This Man's Cook Gochujang Fish Cake Stir-Fry

Pan-fried fish cakes until golden and chewy, then tossed in a spicy-sweet gochujang sauce with jujube syrup for a glossy, irresistible side dish that pairs perfectly with rice.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Do not rush the frying—cook the fish cakes in generous oil until the surface turns golden brown to maintain firmness and chewiness.
  • The gochujang sauce burns easily, so leave a space in the center of the pan when adding it, then stir rapidly over high heat to avoid scorching.
  • For a glossy finish and sticky sweetness, use jujube syrup instead of corn syrup—it has higher viscosity and enhances mouthfeel.

Recommended for

  • Those who always make plain soy sauce fish cake stir-fry and want a new variation.
  • People looking to stock up on bold, spicy-sweet, sticky side dishes that boost appetite.
  • Anyone seeking a fish cake recipe that stays delicious even when cold or packed for lunch.

Shop ingredients on Coupang(Ad)

fish cakeonionchili peppergochujangsoy sauceoyster saucered pepper powderjujube syrupgarlicsesame oil

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