Keyword banchan, Eomuk Bokkeum, korean banchan, korean fish cake, korean side dish, stir-fried fish cake
Author Lokness
Ingredients
2sheetseomuk(Korean fish cake)
¼onion(thinly sliced)
½carrot(cut into 1/8-inch thin strips)
½tablespoonvegetable oil
Sauce:
1tablespoon soy sauce
2teaspoonslight brown sugar
1teaspoon rice wine
2garlic cloves(minced)
1teaspoonginger(grated)
½teaspoonsesame oil
Instructions
In a small bowl, combine the sauce ingredients. Mix well.
Bring a medium pot of water to a boil over high heat. Add the sheets of eomuk and cook for 30 seconds. Drain and cool. Once they are cool, cut the eomuk into ½-inch strips.
In a large pan over medium-high heat, warm ½ tablespoon vegetable oil. Add onion and carrot. Saute until slightly softened, about 3 minutes. Add the fish cake and stir for another 2 minutes. Add the sauce, mix well and cook for another 2 minutes. Serve warm or at room temperature.
Notes
Emouk can be bought from Korean supermarkets. It comes in a pack of 4 sheets. I usually use 2 and freeze the other 2 for next use.
For the rice wine, I used sake.
Bryan and I love these fish cake, so we can finish them without a problem. Normally, this can serve 4 people as side dish.
This dish can either be a side dish or a main dish when serving with rice. You may want to double the recipe when making this as a main dish.