Korean Stir-fried Fish Cake with Vegetables
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chewy squares of Korean fish cake (eomuk) are mixed with crisp onion and carrot.
Read more
Soy sauce and oligo syrup give a sweet-salty glaze, and a cheongyang chili tossed in at the end adds a little heat.
Ingredients
Instructions
- 1
Halve 220 g of fish cake lengthwise and slice diagonally into 5 mm pieces, then blanch in boiling water for 20 seconds to remove excess oil, lift out, and shake off the water.
- 2
Shred half an onion and 60 g of carrot into strips, and seed and diagonally slice 1 cheongyang chili.
- 3
Heat 1 tablespoon of cooking oil in a pan over medium heat, add 0.7 tablespoon of minced garlic, and stir-fry for 20 seconds to infuse the oil with aroma.
- 4
Add onion and carrot and stir-fry over medium heat for 1 minute, then add fish cake.
When onion edges become slightly translucent, it is ready for the fish cake.
- 5
Add 1.5 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 sauce forms a glossy coating on everything.
- 6
Add cheongyang chili and stir-fry 30 more seconds, then turn off heat, drizzle 0.5 tablespoon of sesame oil, toss lightly, and serve.
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