Empty My Fridge
Stir-fried fish cake (Eomuk bokkeum, 어묵볶음)
Ingredients
- Fish cake8 oz
- Onion¼
- Garlic · minced1 tsp
- Scallion½
- Chili pepper2
- Oil for stir-frying
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Sugar1 tsp
- Black pepper
- Chili flake2–3 tsp
- Sesame seed¼ tsp
Instructions
- Bring a medium pot of water to a boil, then turn off the heat. Blanch the fish cake in it for 30 seconds, then drain and let cool.
- Cut the fish cake into bite-sized pieces and thinly slice the vegetables.
- Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Add the garlic, onion and scallion and cook for 1 minute.
- Lower the heat to medium. Add the fish cake and chili peppers and stir-fry for about 1 minute.
- Pour the sauce over the fish cake and vegetables. Stir well and cook for about 1 minute, until the sauce is evenly distributed and absorbed and the fish cake and vegetables are tender.
Summarized from Korean Bapsang's video. Watch it for the details.
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