Korean Busan-Style Stir-fried Fish Cake
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The sheet fish cakes (eomuk) start with 20 seconds in boiling water to rinse off their surface oil.
Read more
Skip it and a stale, oily taste lingers after the stir-fry is done. Once the fish cake joins the onion and carrot, it is all over in about three minutes.
Ingredients
Instructions
- 1
Soak 320 g of fish cake in boiling water for 20 seconds to remove excess oil, then lift out and shake off the water.
Skipping this step leaves a greasy aftertaste even after stir-frying.
- 2
Shred the fish cake into 5 mm strips, slice 1 onion and 80 g of carrot to the same thickness, and cut 1 scallion stalk diagonally.
- 3
Heat 1 tablespoon of cooking oil in a pan over medium heat, add 1 teaspoon of minced garlic, and stir-fry for 20 seconds to infuse the oil with garlic aroma.
- 4
Add onion and carrot and stir-fry over medium heat for 2 minutes.
When the onion turns translucent and a sweet aroma rises, it is ready for the fish cake.
- 5
Add fish cake, 2 tablespoons of soy sauce, and 1 tablespoon of oligosaccharide syrup, then stir-fry briskly over high heat for 2 minutes. The dish is ready when the soy sauce coats evenly and gives a uniform brown tint.
- 6
Add scallion and stir-fry 1 more minute.
Once the scallion aroma rises, turn off the heat and finish with 1 teaspoon of whole sesame seeds.
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