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Korean stir fried fish cakes (odeng)
Salty and sweet with a delighful nutty aroma, this stir fried Korean fish cakes can be enjoyed as a snack, a side dish or even as a main course.
Course
Main Course, Side Dish, Snack
Cuisine
Korean
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
2
tablespoons
sesame seed oil
1
tablespoon
minced garlic
2
sheets
Korean fish cake
cut into bite-size pieces
¼
cup
sake
2
tablespoons
soy sauce
½
teaspoon
sugar
½
cup
thinly sliced bok choy tips
1
large
tomato
center removed then thinly sliced
1
onion
peeled and thinly sliced
sliced scallions
to garnish
1
tablespoon
toasted sesame seeds
to garnish
Instructions
Heat the sesame seed oil and saute the garlic until fragrant.
Turn up the heat. Add the fish cakes to the garlic, toss to coat each piece with oil and cook, stirring occasionally, until lightly browned.
Pour in the sake, stir and cook until the fish cakes are soft and the liquid has been absorbed.
Drizzle in the soy sauce and sprinkle in the sugar. Stir.
Add the bok choy tips, tomato and onion. Stir fry for a minute or so or just until the vegetables are done.
Transfer the stir fried fish cakes and vegetables to a bowl, garnish with sliced scallions and toasted sesame seeds. Serve hot.
Notes
Adapted from a
recipe
by Futuredish.