Description
A quick and flavorful Korean side dish featuring stir-fried fish cakes with vegetables and a savory, slightly spicy sauce. Perfect as a snack or accompaniment to steamed rice.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, thinly sliced
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 carrot, julienned
- 2 cups Korean fish cakes (eomuk), sliced into strips
Sauce & Garnish
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean red pepper flakes)
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the oil: Heat the vegetable oil in a large pan over medium heat to prepare for sautéing the vegetables and fish cakes.
- Sauté onions: Add the thinly sliced onion to the pan and cook for 2-3 minutes until they become slightly softened, releasing their sweetness.
- Add aromatics: Stir in the chopped green onion and minced garlic, sauté for another minute until fragrant to enhance the flavor base.
- Cook carrots: Add the julienned carrot and cook for 2-3 minutes until they become slightly tender but still have a bit of crunch.
- Cook fish cakes: Add the sliced Korean fish cakes and cook for 3-4 minutes, stirring frequently to ensure even heating without sticking.
- Prepare sauce: In a small bowl, mix soy sauce, sugar, sesame oil, and gochugaru to create a spicy, savory sauce.
- Combine and coat: Pour the sauce over the fish cake mixture and stir well to thoroughly coat all the ingredients.
- Final cook: Continue cooking for another 2-3 minutes until the dish is evenly coated and heated through.
- Garnish and serve: Remove from heat and sprinkle with toasted sesame seeds for a nutty finish. Serve warm.
Notes
- You can substitute gochugaru with crushed red pepper flakes if Korean red pepper flakes are not available.
- Serve this dish alongside steamed rice or use it as a flavorful side dish in Korean meals.
- For a spicier version, add a spoonful of gochujang (Korean chili paste) into the sauce mix.
