I had some fish cake left over after cooking Ddeokbokki the other day.
It is quite a common side dish in Korea but I haven’t cooked this way before. Though it turned out much better than I expected.
Ingredients for 2 people
(expected preparation time :7 minutes, cooking time :5 minutes)
- Square fish cake 2 sheets
- 1/4 each of a red capsicum and a yellow capsicum
- 1/2 an onion
- 1/4 a carrot
- 1/5 a zucchini
- Some olive oil
-Seasoning sauce (mix these together in a bowl):
- Soy sauce -1 tbsp
- Corn syrup -1 tbsp
- Refined rice wine -1 tsp
- 1 small size squashed garlic
- Sesame oil – 1 tsp
-Preparation
- Thin slice all the vegetables.
- Parboil the fish cake (for my husband, that means boil it very briefly). (To get rid of its oil :This is a new tip I learned yesterday.)
- Thin slice the fish cake.
-Cooking
- Pre heat the wok for about 20 seconds.
- Put some olive oil into the wok.
- Add all the vegetables (except capsicums)
- Stir it for about 3 minutes.
- Add capsicums and fish cake.
- Stir it for about 2 minutes.
- Add the seasoning sauce and stir it for about 1 minute.
- Serve it on the plate.
Tips :
I add some rice next to this dish and add some tomato sauce (ketchup)
It turned out to be a good, quick, and simple meal.
What Square Fish Cake Looks Like and is Made of
Related posts:
lol
Hmm…I always thought this was called odeng bokkum. How is eomuk japchae written in hangul? Looks like a great recipe, this is so similar to my mum’s
Thank you so much for this recipe. I love fish cakes and I’ve always wanted to make this side dish. We always get it at the Korean BBQ. I just made it and it’s exactly like the ones I’ve had.
Hi Lisa,
I am very glad that you found what you were looking for finally.
There are lots more dishes to come on this blog, I hope they are also helpful enough so you don’t have to worry about buying a Korean cookbook.
There are various sauces to cook with fish cakes, which I haven’t posted yet but are still to come sometime. So keep an eye on them too.
Hi, thank you so much for this recipe. I’ve been looking for it far and wide, because where I live in San Diego, CA, I always go to the Korean store and buy my favorite banchan, which is almost the same dish as yours. I wanted to buy a Korean cookbook with this recipe, but they do not sell it in English. But thank you so much again, and I bought the eomuk and I can’t wait to try it and tell you how it turns out. Regards, Lisa