There’s nothing more satisfying than having a fridge filled with your favourite banchans! The stir-fried fish cakes are one of them! It can be made in TWO ways, UNDER 30 minutes, and ENJOYED both hot and cold!
Quickly blanch fish cakes in boiling water then drain.
2
In a frying pan, add the fish cakes and drizzle cooking oil on top. Stir-fry until golden brown. Then, add the carrots and onions and cook until softened.
3
Add the green chillies (serrano) and mix. Add the chopped white part of the Korean leek (daepa) along with the soy sauce, cooking wine, garlic, water and rice syrup. Stir-fry until the fish cakes are seasoned and fully cooked.
4
Transfer half to a plate to serve. For the other half, let's make it a bit spicy!
5
Add chilli flakes (gochugaru), the chopped green parts of the Korean leek (daepa), and sesame oil into the pan and mix until ready. Transfer onto a plate and that's it!
6
Garnish with red chilli peppers and sesame seeds. Serve both spicy and non-spicy stir-fried fish cakes as banchan on your table.
