Stir-fried Fish Cake with Eggs

Name: Stir-fried Fish Cake with Eggs
Yield: 184 g
Ingredients: Fish Cake 72 serving; Boiled Egg 90 piece; Ottogi Spicy Curry Powder 6 g; Soy Sauce 5 serving; Sugar (Brown Sugar) 1.5 serving (1 sugar cube); Chili Powder 1.5 spoon; Gochujang (Korean Red Chili Paste, mild) 8 spoon

304 kcal

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Ingredients

Main ingredients

Fish Cake 0.6 serving
Boiled Egg 2 piece

Seasonings/Sauce

Ottogi Spicy Curry Powder 6 g
Soy Sauce 5 serving
Sugar (Brown Sugar) 1.5 serving (1 sugar cube)
Chili Powder 1.5 spoon
Gochujang (Korean Red Chili Paste, mild) 8 spoon

Nutrition summary

Carbohydrates 26.66 g 35%

Protein 21.66 g 28%

Fat 12.32 g 36%

Serving size 184g

Cooking steps

1

Cut the fish cake and onion into bite-sized pieces.
2

Beat the eggs in a bowl.
3

Heat oil in a pan and stir-fry the fish cake and onion.
4

Once the fish cake and onion are cooked, pour in the beaten eggs.
5

Stir gently over low heat until the eggs are cooked.
6

Season with soy sauce, salt, and pepper.
7

Transfer to a plate and garnish with chopped scallions.

Stir-fried Fish Cake with Eggs

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