Fish Cake Braised in Spicy Gochujang Sauce recipe - ingredients, nutrition and when to eat it
This side dish is made by simmering fish cakes in a small amount of gochujang sauce until they soak up the seasoning.
This side dish is made by simmering fish cakes in a small amount of gochujang sauce until they soak up the seasoning. The chewy fish cakes pair well with the sweet and spicy flavor, making them a good accompaniment to rice.
Side dishes · 15 minutes to cook
Nutrition (per 238g serving): 406.9 kcal · protein 14.2g · carbohydrate 57.6g · fat 13.2g · sodium 1775.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Fish cakes vary in saltiness by brand, so start with a little seasoning and adjust after tasting at the end.
Tips: If the sauce sticks to the pan, add a tablespoon or two of water and simmer over low heat.
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)
- Fish cake — 120 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 tsp
- Oligosaccharide syrup — 1 Tbsp
- Garlic — 1 clove
- Green onion — 10 g
- Cooking oil — 1 tsp
- Water — 60 ml