Korean Fish Cake Stir-Fry. Fish cakes stir fried in a savoury sweet sesame sauce with green onion and bell peppers. Ready in 10 minutes! This stir-fried dish is called "Eomuk Bokkeum" in Korean. My non-spicy version serves wonderfully as a side dish. Popular in Korean Food
Slice fish cake sheets horizontally into ¾-inch wide stripes. Then slice the vertical strips into half (see blog post for visuals).
In a small bowl, mix Sauce ingredients as listed above.
In a large non-stick skillet set on medium heat (not medium-high heat), add avocado oil. Fry chopped green onions and red bell pepper for 1 minute until softened.
Then add sliced fish cakes and cook for 4 minutes until golden brown.
Pour sauce on top and mix with ingredients until well coated for 30 seconds. Remove off heat.
Garnish with sesame seeds and enjoy!
Notes
This will store for 4-5 days in the refrigerator in an airtight container. You can serve this chilled. To reheat, microwave for 2 minutes until warm or pan fry over medium heat until warm.
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