Ingredients:

  • 225g Korean fish cakes, sliced into bite-sized pieces
  • 0.5 medium onion, thinly sliced
  • 1 small carrot, julienned
  • 2 scallions, cut into 1-inch lengths
  • 2 tbsp soy sauce
  • 1 tbsp rice syrup
  • 1 tsp granulated sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral cooking oil
  • 1 tbsp water
  • 1 clove garlic, finely minced
  • 0.5 tbsp gochugaru (optional)
  • 1 tsp toasted sesame seeds
  • 1 fresh red chili, thinly sliced

Instructions:

  1. Slice the 225g of fish cakes into bite-sized rectangles or triangles. Note: Triangles are traditional for street style snacks.
  2. Quickly rinse the sliced cakes in a bowl of hot water for 30 seconds, then drain until the water looks slightly cloudy from the surface oil.
  3. Slice your 0.5 onion, julienne the carrot, and chop the 2 scallions. Mince the 1 clove of garlic finely.
  4. Add 1 tbsp neutral oil to your skillet over medium high heat until the oil shimmers and swirls easily.
  5. Toss in the onions, carrots, and garlic. Stir fry for 2 minutes until the onions turn translucent and the garlic smells fragrant.
  6. Throw in the fish cakes and scallions. Toss frequently for another 2 minutes until the edges of the fish cakes develop a slight golden char.
  7. Lower the heat to medium. Pour in 2 tbsp soy sauce, 1 tbsp rice syrup, 1 tsp sugar, 0.5 tbsp gochugaru (if using), and 1 tbsp water.
  8. Stir constantly for 1-2 minutes until the liquid reduces into a thick, glossy syrup that coats every piece.
  9. Turn off the heat entirely. Drizzle in 1 tbsp toasted sesame oil and toss well until the kitchen is filled with a deep, nutty aroma.
  10. Sprinkle with 1 tsp toasted sesame seeds and the sliced red chili.