Cherry & Dennis Helper Habitat
Korean Eomuk Bokkeum Stir-Fried Fish Cake
韓式甜醬炒魚餅
Recipe overview
Korean fish-cake sheets, onion and carrot are quickly stir-fried in a mild garlic-soy glaze for an easy 20-minute side dish.
01
Ingredients
Main ingredients
- 400 g Korean fish-cake sheets
- 1 piece onion
- 100 g carrot
- 3 clove garlic
Sauce
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 4 tbsp water
- 1 tsp sesame oil
Seasoning
- 1 tbsp cooking oil
Garnish
- 2 stalk spring onion
02
Tools
- pot
- colander
- knife
- cutting board
- small bowl
- measuring spoons
- frying pan
- spatula
- serving plate
03
Steps
Step 1
Blanch the fish cake
Blanch the fish-cake sheets in boiling water for 1 minute, then lift out immediately.
Step 2
Drain and cut
Drain and dry the fish cake, then cut into strips about 2 by 6 cm.
Step 3
Prepare aromatics and vegetables
Slice onion, thinly slice carrot, mince garlic and cut spring onion into lengths.
Step 4
Mix the sweet soy sauce
Stir soy sauce, sugar, 4 tablespoons water and sesame oil until dissolved.
Step 5
Heat the pan
Heat the frying pan over medium for 1 minute and add all cooking oil.
Step 6
Sauté garlic and onion
Sauté garlic and onion for 2 minutes until fragrant and slightly soft.
Step 7
Add the carrot
Add carrot and stir-fry for 1 minute, keeping its colour bright.
Step 8
Add the fish cake
Add fish-cake strips and stir-fry for 2 minutes until the edges are lightly golden.
Step 9
Add the sauce
Pour in all sauce and toss for 1 minute to coat every strip.
Step 10
Reduce to a glaze
Stir-fry over high heat for 2 minutes until a thin glaze remains and fish cake stays tender.
Step 11
Add spring onion
Turn off the heat, add all spring onion and toss for 30 seconds.
Step 12
Plate and serve
Plate the fish cake and vegetables evenly; serve warm or cool for a lunchbox.
Common mistakes
- Serving before the sauce reduces makes fish cake soggy; finish over high heat until only a thin glaze remains.
Tips
A quick hot-water blanch removes excess surface oil and helps the soy glaze coat evenly.
