Ingredients Jump to Instructions ↓

  1. 2 sheets flat Korean fish cake

  2. 1 small onion

  3. 1 small carrot blended sesame/soy bean oil (or vegetable cooking oil) Stir Fry sauce

  4. 1 tablespoon Soy sauce

  5. 1 tablespoon light brown sugar

  6. 1 teaspoon Refined rice wine

  7. 2 cloves fresh garlic

  8. 1/4 inch knob of fresh ginger

  9. 1 teaspoon Sesame oil

Instructions Jump to Ingredients ↑

  1. Mix Sauce–Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a small mixing bowl and mix well. Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips. Thin slice carrot and onion. Cooking–Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes. Add carrot, onion, and sauce, and stir fry for three to four minutes. Serve warm as a snack, or chill and serve as part of a ban chan array.


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