Spicy Stir-fried Fish Cake
Fish cakes are already quite salty, so it's good to rinse them under running water to reduce both their salty and sweet flavors.
Ingredients
Main ingredients
- Haepyo Sunflower Oil 18 ml
- Busan Fish Cake 200 g
- Minced Garlic 1 tsp
- Cheongyang Chili Pepper 20 g
- Onion 40 g
- Green Onion 15 g
- Raw Carrot 45 g
Seasonings/Sauce
- Mihyang (Cooking Wine) 3 g
- Ground Black Pepper 0.1 g
- Sesame Seeds 3 g
- Red Pepper Powder 7 g
- Jin Soy Sauce Geum F3 13 ml
- Perilla Oil 4.6 g
Nutrition summary
Carbohydrates
74.58 g
41%
Protein
23.44 g
13%
Fat
36.87 g
46%
Cooking steps
-
1
Cut the fish cakes into bite-sized pieces.
-
2
Julienne the onion, carrot, and green onion.
-
3
Heat cooking oil in a pan and stir-fry the fish cakes.
-
4
Add the onion and carrot, and stir-fry together.
-
5
Add gochujang (Korean chili paste), soy sauce, sugar, minced garlic, and red pepper powder for seasoning.
-
6
Stir-fry until all the ingredients are cooked through.
-
7
Add green onion and sesame oil to finish.
