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Spicy Stir-fried Fish Cake (Maecom Eomuk Bokkeum)

Costo $8, salva $5

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Main Ingredients

    • 1 pack fish cake
    • 🧅 1/4 onion, sliced
    • 🥕 1/8 carrot, sliced
    • 🧅 20 cm green onion, sliced
    • 30 g chives, chopped
    • 🧄 5 cloves garlic, sliced
    • 1 green chili, sliced

  • Seasonings

    • 2 tbsp red pepper flakes
    • 3 tbsp soy sauce
    • 1 tbsp fish sauce
    • 2 tbsp corn syrup
    • 2 tbsp plum extract
    • 2 tbsp sesame oil
    • 0.3 tsp black pepper
    • 3 tbsp cooking oil
    • 🧄 0.5 tbsp minced garlic
    • 1 tbsp sesame seeds

PASSI

1

Clean and prepare the ingredients: slice the onion, green onion, carrot, and garlic. Cut the fish cake and chives into 4-5 cm pieces. Slice the green chili diagonally.

2

Blanch the fish cake in boiling water for 2-3 minutes, then drain and remove excess water.

3

Prepare the sauce by mixing soy sauce, red pepper flakes, corn syrup, fish sauce, sesame oil, plum extract, sesame seeds, black pepper, and minced garlic.

4

Heat cooking oil in a pan. Stir-fry the sliced garlic and green onion until fragrant. Add the onion and stir-fry until translucent.

5

Add the carrot and green chili, then stir-fry briefly. Add the blanched fish cake and 2/3 of the prepared sauce. Stir well to coat.

6

Turn off the heat and add the chives. Mix well to let the residual heat soften the chives. Drizzle with sesame oil and mix again.

7

Serve the spicy stir-fried fish cake warm as a side dish.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 12g
    Proteine
  • 20g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Blanching the fish cake removes excess oil and enhances the dish's texture.Adjust the spiciness by adding more or less red pepper flakes.This dish can be stored in the fridge for up to 3 days and reheated before serving.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.