Anytime Banchan Korean Stir-Fried Fish Cakes / 어묵 볶음
There’s nothing more satisfying than having a fridge filled with your favorite 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!
Make sure to click through the tabs to see the ingredients
K-Eats "Busan" Fish Cake(Rectangle) 400G
8 sheets (cut into approx. 1½” x 2¼”)
Sajo Soybean Cooking Oil 500ML
3 oz (julienned)
2 oz (thinly sliced)
Big Green Onion
1 oz (Green Part, sliced)
Big Green Onion
½ oz (White Part, sliced)
½ oz (chopped)
SEMPIO Soy Sauce(Jin Gold F3) 500ML
2½ tbsp (minced)
Red Pepper Flakes
HanSang Sesame Oil 100% 160ML
Red Chili Pepper
Choripdong Roasted Sesame Seeds 454G
Serves: 4 |
Total Cooking Time: 30 minutes
Quickly blanch fish cakes in boiling water then drain.
In a frypan, 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.
Add serrano peppers and mix. Add the chopped white parts of the big green onion along with soy sauce, cooking wine, garlic, water, and rice syrup. Stir-fry until the fish cakes are seasoned and fully cooked.
Transfer half to a plate to serve. For the other half, let’s make it a bit spicy!
Add red pepper flakes, the chopped green parts of the big green onion, and sesame oil into the pan and mix until ready. Transfer onto a plate and that’s it!
Garnish with red chili peppers and sesame seeds. Serve both spicy and non-spicy stir-fried fish cakes as banchan on your table.