Eomuk-bokkeum 어묵볶음 (Stir fried fish cakes)
Stir fried fish cake side dish
Ingredients
- 8 oz fish cake sheet sliced thinly
- 1/4 cup carrot sliced thinly
- 1/4 onion sliced thinly
- 1 garlic clove minced
- 1 green onion chopped
- 1 Korean pepper sliced
- 2 tbsp neutral oil
- 1 tsp sesame seeds
Sauce:
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean pepper paste) omit for non-spicy version
- 2 tsp mirin
- 1 tsp sesame oil
- 2 tsp rice syrup or honey
Instructions
- Heat up a pan on low heat with oil.
- Add the green onions and garlic and cook until fragrant.
- Add the fish cakes and stir fry for 1 minute.
- Add the onion, carrot, and pepper. Stir fry for another minute.
- Make a hole in the middle of the pan and add the sauce. Let it bubble up a little and then mix everything together.
- Stir fry for one more minute. I like my veggies to be soft but still have a little crunch to them.
- Top with sesame seeds
Notes
- To make the non-spicy version, just leave out the gochujang. I don't think Korean peppers are spicy at all but you can leave those out too if you want.
- This will last in the fridge for up to 5 days. You do not have to reheat it to serve but you can if you prefer.
