Eomuk Bokkeum (Korean Stir-Fried Fish Cake)

• masa aktif: 5 minutes
• jumlah masa: 15 minutes

Bahan-bahan

200 g flat fish cakes

2 tbsp neutral oil

1/2 onion, sliced into strips

1 medium carrot, sliced into strips

1 tbsp minced garlic

1 tbsp sesame oil

Toasted sesame seeds for garnish

2 tbsp soy sauce

1 tbsp oyster sauce

1/2 tbsp sugar

1 tbsp gochugaru

Arahan

Prep the fish cakes

Slice the fish cakes into bite-sized pieces. If you prefer a cleaner taste, blanch them briefly in boiling water for 20–30 seconds to remove excess oil, then drain well.

Stir-fry the aromatics

Heat oil in a wok or frying pan over medium heat. Add the minced garlic, sliced carrot, and onion, and stir-fry for about 1 minute until fragrant.

Add the fish cakes and sauce

Add the sliced fish cakes to the pan along with soy sauce, oyster sauce, sugar, and gochugaru (if using). Toss everything together for 3–4 minutes until the onion turns translucent and the fish cakes are evenly coated.

Finish and serve

Turn off the heat and drizzle in the sesame oil. Give it one last toss, then sprinkle with toasted sesame seeds. Serve warm, or let it cool and store in an airtight container for up to 3 days.