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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!

Buy The Ingredients At Oseyo

K-Eats "Busan" Fish Cake(Rectangle) 400G

K-Eats “Busan” Fish Cake(Rectangle) 400G

400G

Sajo Soybean Cooking Oil 500ML

500ML

Carrot

Oseyo Vegetables

£3.99

SEMPIO Soy Sauce(Jin Gold F3) 500ML

500ML

  • Make sure to click through the tabs to see the ingredients
Ingredients
4 Person
K-Eats "Busan" Fish Cake(Rectangle) 400G
8 sheets (cut into approx. 1½” x 2¼”)
Sajo Soybean Cooking Oil 500ML
2 tbsp
Carrot
3 oz (julienned)
Onion
2 oz (thinly sliced)
Big Green Onion
1 oz (Green Part, sliced)
Big Green Onion
½ oz (White Part, sliced)
Serrano Pepper
½ oz (chopped)
SEMPIO Soy Sauce(Jin Gold F3) 500ML
4 tbsp
Cooking Wine
2 tbsp
Garlic
2½ tbsp (minced)
Water
¼ cup
Rice Syrup
2 tbsp
Red Pepper Flakes
1½ tbsp
HanSang Sesame Oil 100% 160ML
1 tbsp

Recipe Instructions

  • Serves: 4 | Total Cooking Time: 30 minutes

Step 1

Quickly blanch fish cakes in boiling water then drain.

Step 2

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.

Step 3

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.

Step 4

Transfer half to a plate to serve. For the other half, let’s make it a bit spicy!

Step 5

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!

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