Eomuk Bokkeum (Stir-fried Fish Cake

• Produce

  • 1/2 tsp Garlic
  • 1/4 Green bell pepper
  • 1/4 Onion, small
  • 1/4 Red bell pepper

• Condiments

  • 2 tbsp Soy sauce
  • 2 tsp Sugar or corn syrup

• Baking & Spices

  • 1 pinch Black pepper
  • 2 tsp Gochugaru

• Beer, Wine & Liquor

  • 1 tbsp Rice wine

• Other

  • 4 sheets Eomuk (fish cake

Found on koreanbapsang.com

Description

Ingredients

• 4 sheets eomuk (fish cake)
• 1/4 red bell pepper
• 1/4 green bell pepper
• 1/4 small onion
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 2 teaspoons sugar or corn syrup
• 1/2 teaspoon minced garlic
• pinch black pepper
• 2 to 3 teaspoons gochugaru (Korean red chili pepper flakes) - only for the spicy version

Directions

• Bring a medium pot of water to a boil. Plunge the eomuk sheets for 30 seconds. Drain and cool. This step removes excess oil and makes the fish cakes tender, but you can skip it if you want. Thinly slice the vegetables. Combine all the sauce ingredients in a small bowl, and mix well until the sugar is dissolved. Heat a non-stick pan with a tablespoon of oil over medium high heat. Add the vegetables, and cook for a minute until slightly softened. Reduce the heat to medium. Add the fish cake, and stir-fry for 2 minutes. Drizzle the sauce over the fish cake and vegetables. Stir well, and cook until the sauce is all absorbed and the fish cakes and vegetables are tender, about 2 minutes.