Kimchi and Fish Cake Stir-Fry recipe - ingredients, nutrition and when to eat it
Kimchi and Fish Cake Stir-Fry is a spicy Korean street-food dish made by stir-frying rice cakes and fish cakes with kimchi and gochujang sauce.
Kimchi and Fish Cake Stir-Fry is a spicy Korean street-food dish made by stir-frying rice cakes and fish cakes with kimchi and gochujang sauce. The chewy rice cakes and bouncy fish cakes pair with tangy kimchi, making it an easy lunch or dinner.
Street food · 20 minutes to cook
Tips: If the kimchi has a lot of juice, use a little less water in the sauce so it doesn't get too runny.
Tips: Stir all the way along the bottom of the pan now and then to keep the rice cakes from sticking.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tteokbokki rice cakes — 150 g
- Fish cakes — 70 g
- Napa cabbage kimchi — 60 g
- Gochujang — 1 Tbsp
- Gochugaru (Korean chili flakes) — 0.5 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Water — 120 ml