Korean-style BBQ Fish Ball

Steps

How to make it

Prep 18 min · Cook 16 min

1. If 150 g Korean fish cake balls are frozen, thaw at room temperature 10 minutes. Slice 0.5 onion into strips and cut 1 scallion into sections.
2. Pour 1 Tbsp toasted sesame oil into a skillet and heat over low heat. Add 1.5 Tbsp Korean chili paste and stir-fry until fragrant red oil appears (about 30 seconds; do not scorch).
3. Add 1 Tbsp minced garlic and 1 tsp sugar; stir quickly for a sweet-spicy base. Drizzle in 1 Tbsp soy sauce and stir-fry evenly.
4. Add fish balls and stir-fry over medium heat 2 minutes, turning often, until lightly charred on the surface (centers should stay tender).
5. Add onion strips and stir-fry 1 minute until translucent and sweet.
6. Add 3 Tbsp water, cover, and simmer over medium-low heat 2 minutes until sauce clings to the fish balls with a light gloss.
7. Transfer to a plate, sprinkle with chopped scallions and sesame seeds, and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins