Korean spicy fish cake stir

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This is one of the most common side dishes you will see at Korean restaurants and it was a highly requested recipe! 

I love love love fish cakes! This is my favorite way to lớn prepare them, although I do also really enjoy fish cakes in my tteokbeokki. This dish is such a life saver on days that I don’t feel like cooking and need a hearty meal before heading into work. I just eat this with a bowl of rice and it is so satisfying. Eomuk bokkeum is also often called Odeng bokkeum (오뎅볶음). To be honest, I’ve actually never heard the name eomuk bokkeum until I decided khổng lồ make a recipe video for it. I grew up calling it odeng. I’m not sure if this is a regional thing but my family is from Busan and we say “odeng.”   


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I am going to show you how khổng lồ make the spicy version, but you can also make this mild by omitting the gochujang and adding more soy sauce instead. I don’t think Korean peppers are particularly spicy, but you can leave those out too if you really don’t lượt thích spicy things. 

Types of fish cakes:

For this recipe, I usually use fish cake sheets (see below). Fish cakes can also come in other shapes và sizes- fish balls, cylindrical sticks, rounded cakes, etc. You can use all of these! Just make sure you slice them thinly.If you can’t find any fish cakes, stay tuned for my fish cake recipe. I am currently working on one made from scratch. 
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8 oz fish cake sheet sliced thinly1/4 cup carrot sliced thinly1/4 onion sliced thinly1 garlic clove minced1 green onion chopped1 Korean pepper sliced2 tbsp neutral oil1 tsp sesame seeds
Sauce:1 tbsp soy sauce1 tbsp gochujang (Korean pepper paste) omit for non-spicy version2 tsp mirin1 tsp sesame oil2 tsp rice syrup or honey
Make a hole in the middle of the pan and add the sauce. Let it bubble up a little and then mix everything together.
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