어묵볶음 레시피 '물 3큰술'이 신의한수! 실패없는 오뎅볶음 황금 비율

and… Seriously, this time The stir-fried fish cake is legendary.It turned out really chewy.

When you pick it up with chopsticks, that The bouncy texture alone is different., if you put it in your mouth Spicy and sweet sauceThe way it spread out was truly superb.

I also had a bad experience before where I added the seasoning first, but the chili powder burned and the fish cakes became dry and tough.

So this time, I changed the order and stir-fried the fish cakes until golden brown to lock in the moisture, and it turned out to be a perfect side dish that doesn't get soggy even when cooled!

🛒 Shopping Cart Tip "I tried it out, and this fish cake is easy to slice and has the chewiest texture.

If you're having trouble deciding which one to buy, take a look at this!

1. Julienne the fish cake (oden)

Please cut the fish cake into thin, long strips about 0.5 cm thick so that it is easy to put in gimbap.

[Tip] Slicing it thinly increases the surface area for the seasoning to reach, making it much tastier.

2. Pre-stir-fry in a pan

Pour some cooking oil into a pan and stir-fry only the fish cakes over medium heat first.

[Check] You need to stir-fry the fish cake until the surface is slightly golden brown and softened to ensure a chewy texture.

3. Add the stir-fried fish cake sauce and simmer.

Pour in the prepared seasoning (soy sauce, oligosaccharide, water, red pepper powder, garlic) and turn the heat up slightly. (Low heat)

[Tip] You need to add 3 tablespoons of water so that the red pepper powder doesn't burn and the seasoning penetrates deep into the fish cake.

4. Stir-fry thoroughly to finish.

Once most of the moisture has evaporated and the fish cakes have a glossy sheen, sprinkle with sesame oil and whole sesame seeds to finish.

[Tip] If you turn up the heat and stir-fry for just 10 more seconds at the end, it adds a slight smoky flavor and tastes even better.​

I took a bite of the stir-fried fish cake that was just cooked... Wow... I finished a bowl of rice in no time.

I used to worry because it would harden quickly, but following this golden ratio, it remained chewy even after being refrigerated, so I was very satisfied.

Stir-fried fish cake that isn't too spicy yet keeps you reaching for more—it truly tastes like the quintessential side dish!

❄️ Cold Code (Ingredient Substitution Table)

fish cake It doesn't matter what type of fish cake you choose, but thin square fish cakes absorb the seasoning best.

Oligosaccharides If substituting with sugar, please mix it with soy sauce in advance to dissolve it.

Cheongyang chili peppers You can omit this when eating with children and add plenty of green onions.

🛡️ Failure prevention

Burn prevention: Always add the red pepper powder seasoning over low heat along with 3 tablespoons of water.

Maintaining texture: You need to stir-fry the fish cakes thoroughly in oil first so they don't get soggy later.

Liver regulation: If you use too much soy sauce, the color will turn black, so adjust the seasoning with a pinch of salt.

If you're struggling to decide on side dishes, this stir-fried fish cake recipe will keep you full for a week.

What ingredients do you always add when making stir-fried fish cakes? If you have your own recipe, please share it!