Stir-fried Korean fish cake recipe
This is a staple side dish in Korea called 'eomuk bokkeum'. It goes well with steamed rice.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: Korean
Servings: 8 people
Calories: 132kcal
- 240 g Fish cakes * (see note)
- ½ Onion
- ½ Carrot
- ½ Capsicum
- 1 Chili (option)
- 1 cup Sliced mushrooms ** (see note)
- 3 tablespoons Chopped spring onion
- 1 tablespoons Minced garlic
- 3½ tablespoons Soy sauce
- 3 tablespoons Corn syrup
- 1 tablespoons cooking wine or water
- 1~2 tablespoons Korean red chili powder *** (see note)
- 2 tablespoons Vegetable oil
- ¼ teaspoon Black pepper
- 1 teaspoon Roasted sesame seed
ready
Slice onion, carrot, capsicum, chili, mushrooms, Set aside.
fish cakes
Slice fish cakes and place in a colander.Pour hot boiled water over the fish cakes and drain completely.
stir-fry
Heat a heavy pan or pot over medium heat. When the pan is hot, add oil and the sauce mixture. Bring to boil about 1 minute.
Add the vegetables stir well to cover the sauce, cook for about 30 seconds and reduce heat to low heat.
Add the fish cakes and minced garlic, stir well about 1 minute.
Remove from the heat, add black pepper and sesame seed and serve with steamed rice.
* You can use Chinese fish cakes or Japanese fish cake. If the fish cake is big pieces, slice to a bite size.
** You can use any kinds of mushroom or you can skip.
*** You can skipping it if you don't like spicy.