Published September 29th, 2006
in Ingredient Descriptions.
This is a fish cake I often use in a stir fry.
I bought this pack for about 1700 won. But fish cake prices range from 800 to 3000 won.
What it is made of and how it is made.
It is usually made of yellow corvenia (a type of fish) or squid. (Oily fish isn’t good to make fish cake.) The squashed fish flesh is kneaded with some salt, sugar, starch, and cooking wine then, steamed or fried.
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eomuk, fish cake, Ingredient Descriptions, Korean cuisine, Korean Food, odeng
Published September 29th, 2006
in Side Dishes (Banchan).
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.
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eomuk, fish cake, Korean Food, odeng, Rice, Side Dishes (Banchan), stir fry
