Stir-fried Fish Cake

Name: Stir-fried Fish Cake
Total time: 30 min
Yield: 650 g
Ingredients: boiled egg 45 piece; fish cake 240 servings; green onion 100 g; fresh cabbage 70 servings; dark soy sauce 50 serving; liquid allulose 100 spoon; gochujang (Korean chili paste) 45 tablespoon

Tteokbokki without the rice cakes

Cook 30 min Difficulty EASY 653 kcal

#low sugar #low calorie

Image coming soon

Ingredients

Main ingredients

boiled egg 1 piece
fish cake 2 servings
green onion 100 g
fresh cabbage 1 servings
dark soy sauce 0.5 serving
liquid allulose 5 spoon
gochujang (Korean chili paste) 3 tablespoon

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 158.88 g 67%

Protein 42.96 g 18%

Fat 15.88 g 15%

Serving size 650g

Cooking steps

1

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

Heat oil in a pan and stir-fry the fish cake and vegetables.
3

Add soy sauce, oligosaccharide syrup, and pepper, then stir-fry.
4

Finish by adding sesame oil and sesame seeds.

Stir-fried Fish Cake

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