Korean Stir-fried Fish Cake with Vegetables
Eomuk-yachae-bokkeum is a Korean stir-fry of fish cake sheets with onions, carrots, and bell peppers in a soy-based glaze. The chewy fish cake contrasts with the crisp vegetables, delivering varied textures in every bite. Soy sauce and oligosaccharide syrup create a lightly sweet and salty coating that clings to each piece. The entire dish cooks in under ten minutes, making it a go-to option for packed lunches or quick weeknight sides.
Adjust Servings
Instructions
- 1
Slice fish cakes and blanch for 20 seconds to remove excess oil.
- 2
Thinly slice onion, carrot, and chili.
- 3
Heat oil in a pan and sauté minced garlic for 20 seconds.
- 4
Stir-fry onion and carrot for 1 minute, then add fish cake.
- 5
Add soy sauce and syrup, then stir-fry on high heat for 2 minutes.
- 6
Add chili and sesame oil, then finish with a 30-second stir.
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