serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 200 g (7 oz) piece Korean fish cake, thinly sliced (see Notes)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp caster (superfine) sugar
- 1 tbsp mirin
- 1 garlic clove, finely chopped
- 1 spring onion (scallion), thinly sliced
- 1 tsp toasted sesame seeds
- 1 tsp sesame oil
Instructions
- Place the sliced fish cake in a heatproof bowl and cover with boiling water for 1 minute. Drain, then set aside.
- Heat the vegetable oil in a frying pan over medium–high heat. Add the sliced fish cake and fry for 1–2 minutes or until lightly browned.
- Add the soy sauce, fish sauce, sugar, mirin, garlic and spring onion and fry for another 2 minutes, until the garlic is fragrant and the sauce has almost evaporated. Remove from the heat, add the toasted sesame seeds and sesame oil, and give it a quick stir. Transfer to a serving plate.
- Serve warm or at room temperature. Store any leftovers in the refrigerator in an airtight container for up to 1 week. Reheat before serving.
Notes
• There is a wide range of fish cakes available at Asian and Korean grocery stores. For this recipe, it is best to use fish cakes in a sheet or rectangle as the other shapes (balls or rolls) are better suited to noodle soups.
• You can make a spicy version of this dish by adding 1–2 tablespoons Korean chilli paste (gochujang) to the sauce.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
