Spicy Korean Fish Stir-Fry
Photo: solo seafood / Unsplash
Firm white fish pieces lightly coated and seared, then tossed with onion, peppers and scallions in a glossy sweet-spicy gochujang sauce and finished with sesame. Ready in 30 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessCoat the fish
Pat the fish dry, season lightly with salt and toss in the starch.
Sear
Heat the oil in a non-stick pan or wok and sear the fish for 2 minutes per side until golden. Remove gently.
Stir-fry the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sauce and toss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Coat the fish
Pat the fish dry, season lightly with salt and toss in the starch.
Sear
Heat the oil in a non-stick pan or wok and sear the fish for 2 minutes per side until golden. Remove gently.
Stir-fry the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sauce and toss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Korean home cooks often stir-fry seafood with gochujang and vegetables — the same quick 'bokkeum' technique used for squid (ojingeo-bokkeum) and fish cakes (eomuk-bokkeum).
Firm white fish holds together well in the hot pan.
⭐ Why It's Famous
Fast, spicy and colourful — an easy way to bring Korean flavour to a fish supper.
💡 Fun Fact
'Bokkeum' simply means stir-fried in Korean — you'll see it in the names of dozens of dishes.
Korea (home cooking)
35.18°N, 129.08°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!