Korean Stir-fried Fish Cake (어묵 볶음, Eomuk Bokkeum)
This dish is a classic Korean banchan (side dish) and is especially popular in lunchboxes. It’s spicy if you want it to be, or kid-friendly with less chili!
Steps
Blanch the fish cakes in boiling water for about 30 seconds or rinse under hot running water to remove excess oil. In Germany, they’re usually sold frozen, so rinsing is a good idea.
Cut each fish cake into small rectangles or triangles (about 10 pieces per sheet). Slice the onion and carrot thinly.
In a bowl, mix all sauce ingredients in advance to save time while cooking.
Heat oil in a pan, stir-fry the fish cakes, onion, and carrot. When the onion begins to soften, add the sauce and stir-fry over medium heat.
If you prefer it a bit softer or saucier, add about 50 ml of water.
Remove from heat, sprinkle sesame seeds (optional), and serve!