Red Fish Cake

Name: Red Fish Cake
Total time: 20 min
Yield: 535 g
Ingredients: Cheongyang Chili Pepper 10 g; Green Onion 50 g; Onion (Raw) 100 g; Busan Fish Cake Thin Rectangle Special Edition 240 g; Stevia instead of Sugar 10 g; TruSweet Allulose 10 g; Pure Black Pepper 5 g; Beef Dashida 20 g; Yeongdeok Crab Soy Sauce 20 ml; Red Pepper Powder 20 g; Gochujang 50 g

Cook 20 min Difficulty NORMAL 831 kcal

#Low-calorie #Low-sugar

Image coming soon

Ingredients

Main ingredients

Cheongyang Chili Pepper 10 g
Green Onion 50 g
Onion (Raw) 100 g
Busan Fish Cake Thin Rectangle Special Edition 240 g

Seasonings/Sauce

Stevia instead of Sugar 10 g
TruSweet Allulose 10 g
Pure Black Pepper 5 g
Beef Dashida 20 g
Yeongdeok Crab Soy Sauce 20 ml
Red Pepper Powder 20 g
Gochujang 50 g

Nutrition summary

Carbohydrates 152.63 g 65%

Protein 37.36 g 16%

Fat 19.77 g 19%

Serving size 535g

Cooking steps

1

Cut the fish cake into bite-sized pieces.
2

Slice the onion and green onion.
3

Heat cooking oil in a pan and stir-fry the onion and green onion.
4

Add the fish cake and stir-fry together.
5

Mix gochujang, red pepper powder, soy sauce, oligosaccharide, and water to make the seasoning sauce.
6

Pour the sauce into the pan and stir-fry with the fish cake.
7

Simmer over low heat until the sauce thickens.

Red Fish Cake

AI 영양사 앤디