This Man's Cook New Mushroom Fish Cake Stir-Fry | 모두의 레시피
This Man's Cook New Mushroom Fish Cake Stir-Fry
🍽️ A chewy fish cake stir-fry with fresh shiitake mushrooms, sautéed until dry and crisp in spicy gochujang oil, enhanced with a versatile soy sauce glaze.
Cut the square fish cake in half, then slice into 1.5 cm pieces. Slice the shiitake mushroom into 0.5 cm thick pieces, matching the size of the fish cake.
Cut the large perilla peppers in half and remove the stems. Slice the red chili thinly.
Heat gochujang oil in a wok. Add minced garlic, soy sauce, maltose, and black pepper. Turn on the heat and bring the sauce to a boil.
Once the seasoning bubbles vigorously, reduce to medium heat and add the fish cake, shiitake mushroom, and perilla peppers.
Stir-fry gently for about 3 minutes, ensuring they don’t burn, until the mushrooms soften slightly.
When the ingredients are well coated with sauce and all moisture has evaporated, add the red chili and sesame seeds. Finish by stir-frying over high heat until dry and crisp.
Cut fish cake, shiitake mushroom, and peppers into bite-sized pieces of similar size.
In a wok, combine gochujang oil, soy sauce, garlic, and maltose. Bring to a boil to make the sauce first.
Add fish cake, mushrooms, and peppers, then stir-fry until no moisture remains.
Cooking tips 💡
If gochujang oil is unavailable, substitute with 2 tablespoons of regular cooking oil mixed with 1/2 tablespoon of chili powder.
For best results, thoroughly dry-fry at the end so that no moisture forms even after sitting for hours—keeping it firm and chewy.
Cut the mushrooms and fish cake to similar sizes for better texture and easier eating with chopsticks.
Recommended for 🙋
⭐Those who want a crisp, chewy texture in their usual fish cake stir-fry.
⭐Those seeking a side dish that stays firm and moist without becoming soggy over time.