← Nouns Cooking · Korean

Ingredients

• 300 g Korean fish cake sheets, cut into strips
• ½ Onion, sliced
• ½ Carrot, cut into thin strips (optional)
• 1 Green chilli, sliced (optional)
• 2 Spring onion, cut into 4 cm lengths
• 1 tbsp Vegetable oil
• 1½ tbsp Soy sauce
• ½ tbsp Oyster sauce
• 1 tbsp gochugaru (or less for mild)
• 1 tbsp honey or rice syrup
• 1 tsp Sugar
• 1 tbsp Mirin
• 2 cloves Garlic, minced
• 2 tbsp Water
• 1 tsp Toasted sesame oil
• 1 tsp Sesame seeds

Method

1. Pour boiling water over the fish cake strips, swirl for 30 seconds and drain. This removes surface oil and helps the sauce cling.
2. Mix the sauce ingredients in a small bowl.
3. Heat the oil in a frying pan over medium-high heat and stir-fry the onion and carrot for 1–2 min. Add the fish cakes and stir-fry for 2 min more.
4. Pour in the sauce and toss for 2–3 min, until it reduces to a glossy glaze. Add the chilli and spring onion for the last 30 seconds.
5. Turn off the heat, stir in the sesame oil and seeds and serve warm or at room temperature.

Tips

• Keeps for 3–4 days in the fridge, which is why it is a lunchbox favourite.
• Fish cakes usually contain wheat flour.

Sources

Written in our own words after cross-checking these recipes:

Aaron and Claire FutureDish Seonkyoung Longest