Spicy Eomuk Bokkeum (Korean stir-fried fish cakes)

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Ingredients

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250g (about 9 oz) thinly sliced fish cakes 1/2 cup julienned carrots 1/2 cup thinly sliced onions 2 cloves garlic, minced 2 tablespoons vegetable oil 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon mirin (rice wine) 1 tablespoon sesame oil Optional: Sesame seeds and sliced green onions for garnish

1

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Prepare Vegetables: Julienne carrots, thinly sliced onions, and mince garlic. Slice 250g of fish cakes, ensuring they're thawed if frozen.

2

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Make Spicy Sauce: Combine gochujang, soy sauce, sugar, mirin, and sesame oil in a bowl to create the spicy sauce.

3

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Heat Vegetable Oil: Heat 2 tablespoons of vegetable oil in a pan over medium-high heat.

4

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Stir-Fry Vegetables: Stir-fry minced garlic until fragrant. Add fish cakes, julienned carrots, and sliced onions. Stir-fry for 3-4 minutes until veggies are slightly tender.