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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.

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 Prepare the Fish Balls If large, slice the fish balls in half. This helps them absorb the sauce better. Sauté Garlic Heat oil in a pan over medium heat. Sauté minced garlic until fragrant (do not brown). Make the Sauce Add gochujang, soy sauce, honey (or sugar), sesame oil, and water. Stir well until smooth. Cook the Fish Balls Add fish balls to the pan. Stir to coat evenly with the sauce. Simmer Let simmer for 3–5 minutes until the sauce thickens and becomes glossy. 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

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