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This Man's Cook Spicy Doubanjiang Fish Cake Stir-Fry

A spicy, clean-tasting fish cake stir-fry with long-lasting soft texture, enhanced by doubanjiang and chili oil

Ingredients needed 3 servings

Recipe

Cooking tips

  • Using doubanjiang instead of gochujang gives a balanced sweetness and a clean, lingering spiciness without heaviness.
  • Adding 5 tablespoons of water to the sauce ensures the fish cakes stay soft; avoid overcooking, as excessive drying will make them tough.
  • Choose fish cakes with high meat content to prevent burning and maintain a chewy texture when stir-fried.

Recommended for

  • Those looking for a different kind of spiciness instead of the usual soy sauce or gochujang fish cake stir-fry.
  • People who want a moist, soft fish cake stir-fry that stays tender even after cooling.
  • Anyone wanting to quickly make a delicious side dish or bento meal with simple ingredients.

Shop ingredients on Coupang(Ad)

Square fish cakesOnionGreen onionChili pepperFermented soy sauceOyster sauceDoubanjiangSugarCooking wineCorn syrupMinced garlicBlack pepperChili oilSesame seedsToasted sesame oil

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