Spicy fish cake

Info

note

Can use mirin instead of rice wine

Ingredients

• 8 ounces eomuk
• 0.25 medium onion
• 0.5 scallion
• 1 red chili pepper
• 1 green chili pepper
• 2 tbsp oil
• 1 tsp minced garlic
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• black pepper
• 2 tsp gochugaru

1. 1.Bring a medium pot of water to a boil and turn the heat off. Plunge the 8 ounces eomuk for 30 seconds. Drain and cool.
2. 2.Cut the fish cake into bite size pieces. Thinly slice the 0.25 medium onion, 0.5 scallion, 1 red chili pepper, and 1 green chili pepper.
3. 3.Heat a non-stick pan with 2 tbsp oil over medium high heat. Add the 1 tsp minced garlic, onion, and scallions, and
4. 4.cook for 1 minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.
5. 5.Combine 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp sugar, black pepper, and 2 tsp gochugaru in a bowl.
6. 6.Add the sauce over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.