This Korean-style carrot and fish cake kinpira is a perfect balance of sweet, savory, and umami flavors. The slight crunch of carrots combined with the soft, chewy texture of fish cakes creates a satisfying dish that’s simple, healthy, and incredibly addictive.

Korean-Style Carrot & Fish Cake Kinpira

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Ingredients

Carrots: 4 medium-sized
Korean Fish Cakes Eomuk: 2–3 sheets (sliced into thin strips)
Seasonings:
Soy Sauce: 3 tbsp
Korean Corn Syrup Mulyeot: 2–3 tbsp (adjust to taste)
Dashi Powder or liquid dashi: A pinch
Finish:
Toasted Sesame Oil: 1 tbsp
Toasted Sesame Seeds: For garnish

Instructions

Instructions
Preparation (The Dual-Peeler Method)
Carrots: First, use a standard vegetable peeler to remove the skin. Then, switch to a julienne peeler to create long, thin, uniform strands.
Tip: Using a julienne peeler creates a slightly rough surface on the carrot, which helps the seasoning cling better than a knife-cut slice.
Fish Cakes: Stack the sheets and slice them into thin strips to match the length and shape of the carrots.
The “Dry Roast” Step
Place the carrots and fish cakes into a large pan without adding any oil yet.
Sauté over medium heat until the carrots soften and the excess moisture begins to evaporate.
Tip: Roasting them “dry” first allows the ingredients to absorb the seasonings more deeply once they are added.
Seasoning
Add the soy sauce, Korean corn syrup, and dashi.
Increase the heat slightly and toss everything together. Continue cooking until the liquid is reduced and the carrots are beautifully glazed and shiny.
The Finish
Turn off the heat and swirl in the sesame oil to preserve its fresh aroma.
Transfer to a plate and sprinkle generously with toasted sesame seeds.