Eomuk-bokkeum 어묵볶음 (Stir fried fish cakes)
Stir fried fish cake side dish
from 1 vote
fish cake sheet
gochujang (Korean pepper paste)
omit for non-spicy version
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
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.