Fish cakes are popular with children. The savory flavor of fish cakes, fried with a delicious sauce and veggies, makes a great side dish. Since this can be used for more than a week, and it tastes good cold, moms like to make plenty of it in advanced. Store it in the refrigerator and serve it with your meals.
Yield: 2 Cups
Short Korean Lesson
- EomMa (엄마) = Mommy
- Abba (아빠) = Daddy
- 1½ Cups Fried Fish Cakes(6oz)
- ½ Cup Onion
- ¼ Cup Carrot
- ¼ Cup Hot Peppers or Sweet Peppers
- 1 Tbsp Cooking Oil
- 1 tsp Sesame Seeds
Divide 1½ cups worth of fish cakes in half and cut them thinly.
Slice ½ cup worth of an onion thinly, julienne ¼ cup worth of a carrot, and cut ¼ cup worth of some hot peppers or sweet peppers, depending on your tastes. I used some type of Korean pepper.
On medium heat, add 1 Tbsp of cooking oil or cooking oil. Fry the fish cakes for 3 minutes on medium.
Add the onion, carrot, and peppers. Stir them.
Add 1½ Tbsp of soy sauce, 1 tsp of sugar, ½ tsp of minced garlic, 1-1½ Tbsp of corn syrup, and ½ Tbsp of water. Fry for about 5 minutes on medium or until the onion has cooked.
Sprinkle 1 tsp of sesame seeds on top. Mix, and then turn off the heat.