Stir-fried Korean Fish Cakes
Salty and sweet with a delighful nutty aroma, this stir-fried Korean fish cakes can be enjoyed as a snack, a side dish or even as a main course.
- 2 tablespoons sesame seed oil
- 1 tablespoon minced garlic
- 2 sheets Korean fish cake cut into bite-size pieces
- ¼ cup sake
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- ½ cup thinly sliced bok choy tips
- 1 large tomato center removed then thinly sliced
- 1 onion peeled and thinly sliced
- sliced scallions to garnish
- 1 tablespoon toasted sesame seeds to garnish
- Heat the sesame seed oil and saute the garlic until fragrant.
- Add the fish cakes to the garlic, toss to coat each piece with oil and cook, stirring occasionally, until lightly browned.
- Pour in the sake, stir and cook until the fish cakes are soft and the liquid has been absorbed.
- Drizzle in the soy sauce and sprinkle in the sugar. Stir.
- Add the bok choy tips, tomato and onion. Stir fry for a minute or so or just until the vegetables are done.
- Transfer the stir-fried fish cakes and vegetables to a bowl, garnish with sliced scallions and toasted sesame seeds. Serve hot.
Made with fish paste, flour and vegetables, Korean fish cake is eomuk but fondly called odeng. Odeng is sold in various forms. What we got came in sheets. We keep them in the freezer — you can see ice crystals in the photo above. It’s easy to separate the sheets while frozen and they only need a few minutes to thaw completely. Korean fish cakes need liquid to cook in. Water is the most common choice but I decided that my fish cakes were going to cook in sake. Based on Futuredish’s Korean Odeng, Classic Lunchbox Banchan