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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.

Ingredients needed 2 servings

Recipe

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.

Shop ingredients on Coupang(Ad)

fish cakeshiitake mushroomperilla pepperred chiligochujang oilminced garlicsoy saucemaltosesesame seeds

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