Korean Spicy Fish Balls (Gochujang Sauce)

Korean spicy fish balls cooked in a rich gochujang sauce, sweet, savory, and perfectly coated for an easy, flavorful dish.

Ingredients (2 Servings)

Main ingredients:

• 10–12 pcs white fish balls

• 1 tbsp cooking oil

• 1 stalk scallion, sliced

• Sesame seeds for garnish

  
  

Sauce:

• 1½ tbsp gochujang (Korean chili paste)

• 1 tbsp soy sauce

• 1 tbsp honey or sugar

• 1 tsp sesame oil

• 2–3 tbsp water

  
  

Aromatics:

• 2 cloves garlic, minced

Instructions

1. Prepare the Fish Balls

   If large, slice the fish balls in half. This helps them absorb the sauce better.

2. Sauté Garlic

   Heat oil in a pan over medium heat. Sauté minced garlic until fragrant (do not brown).

3. Make the Sauce

   Add gochujang, soy sauce, honey (or sugar), sesame oil, and water. Stir well until smooth.

4. Cook the Fish Balls

   Add fish balls to the pan. Stir to coat evenly with the sauce.

5. Simmer

   Let simmer for 3–5 minutes until the sauce thickens and becomes glossy.

6. Finish

   Turn off the heat. Sprinkle with sliced scallions and sesame seeds.

Serving Suggestions

• Serve as a side dish with steamed rice

• Enjoy as a snack or appetizer

• Perfect for rice bowls or bento boxes