Yeo Kyung-ok's Bean Sprout and Fish Cake Stir-Fry

Name: Yeo Kyung-ok's Bean Sprout and Fish Cake Stir-Fry
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: bean sprouts 1 bag (appropriate amount); square fish cake 3 pieces; green chili pepper 1 piece; shiitake mushroom powder 1 tablespoon; vegetable oil 2 tablespoons

The ultimate value-for-money, everyday side dish featuring crisp bean sprouts and chewy fish cakes stir-fried simply with just one ingredient—dried shiitake mushroom powder—for a clean, savory flavor.

🙋 Recommended for

⭐ Those who want to make a delicious side dish in just 10 minutes using affordable pantry staples always on hand
⭐ People who prefer stir-fries with minimal seasonings that deliver a clean yet deeply savory taste

10 min Difficulty Very easy side dish

Main ingredients 🥩

soybean sproutsfish cakegreen chili peppersshiitake mushroom bouillon powder

Tags 🏷️

ultra-simple fridge-clearing side dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

bean sprouts 1 bag (appropriate amount)
square fish cake 3 pieces
green chili pepper 1 piece
shiitake mushroom powder 1 tablespoon
vegetable oil 2 tablespoons

Recipe 🍳

Slice the 3 square fish cake pieces thinly so they complement the long shape of the bean sprouts.
Wash the green chili pepper thoroughly, then chop finely or slice diagonally to preserve its spicy aroma.
Heat a pan and add about 2 tablespoons of vegetable oil, then add the sliced fish cake first.
Stir-fry over medium heat until the surface of the fish cake turns lightly golden and is evenly coated with oil.
Once the fish cake is fragrant and cooked through, add the washed bean sprouts, removing excess water, and fill the pan completely.
Stir-fry vigorously over high heat to eliminate any raw smell from the bean sprouts, mixing them well with the oil and fish cake.
Sprinkle 1 tablespoon of shiitake mushroom powder evenly over the mixture to enhance overall seasoning and savoriness.
Stir continuously to prevent clumping of the mushroom powder, and cook until the bean sprouts lose their crispness slightly but still retain a satisfying snap.
When the bean sprouts are properly cooked and moisture begins to evaporate slightly, add the prepared green chili pepper for a sharp, spicy kick.
Turn off the heat once the chili’s aroma and color have lightly infused into the dish, transfer to a serving plate, and optionally drizzle a little sesame oil to taste.

Slice fish cake thinly and chop green chili pepper finely.
Heat oil in a pan, fry fish cake until golden, then add washed bean sprouts and stir-fry together.
Season with 1 tablespoon of shiitake mushroom powder, stir until the bean sprouts soften slightly, then add green chili pepper to finish.

Cooking tips 💡

Fry the fish cake thoroughly in oil first to coat its surface—this maximizes its chewy texture and rich aroma, improving the overall harmony of the dish.
Using only shiitake mushroom powder (mushroom powder) instead of soy sauce or salt allows even beginners to achieve a clean, deep umami flavor without risk of failure.
For a spicier, more vibrant version instead of the mild, clean style, add about 1 tablespoon of chili powder during cooking for a bolder, tangy kick.

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soybean sprouts fish cake green chili peppers shiitake mushroom bouillon powder

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