Stir-Fried Fish Cake
Eomuk Bokkeum
Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4
Ingredients
- 8 oz Fish cake sheets (sliced into strips)
- 2 tablespoons Soy sauce
- 1 tablespoon Sugar
- 1 tablespoon Corn syrup (or rice syrup)
- 2 cloves Garlic (minced)
- 1 stalk Green onion
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (optional)
- 1 tablespoon Vegetable oil
- ½ teaspoon Gochugaru (optional)
Instructions
- Cut the fish cake sheets into strips about 2 inches long and ½ inch wide. If using bar-type fish cakes, slice diagonally.
- Heat vegetable oil in a pan over medium heat. Add fish cake strips and stir-fry for 2 minutes.
- Add soy sauce, sugar, corn syrup, garlic, and gochugaru (if using). Stir-fry for 3-4 minutes until the sauce becomes sticky and coats the fish cake.
- Add green onion, drizzle sesame oil, and sprinkle sesame seeds. Serve as a side dish — great in lunchboxes.
From K-Kitchen — koreanhomecook.com