>> source: Eomuk-bokkeum (Spicy Fish Cake)
Bring a medium #pot{} of water to a boil and turn the heat off. Plunge the @eomuk{8%ounces} for ~{30%seconds}. Drain and cool.
Cut the fish cake into bite size pieces. Thinly slice the @onion{1/4%medium}, @scallion{1/2}, @red chili pepper{1}, and @green chili pepper{1}.
Heat a #non-stick pan{} with @oil{2%tbsp} over medium high heat. Add the @minced garlic{1%tsp}, onion, and scallions, and
cook for ~{1%minute}. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about ~{1%minute}.
Combine @soy sauce{2%tbsp}, @rice wine{1%tbsp}, @sugar{1%tsp}, @black pepper{}, and @gochugaru{2%tsp} in a #bowl{}.
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}.
>> note: Fish cake is about 4 sheets
>> note: Can substitute red/green bell peppers for chili peppers, or use carrot instead of red pepper
>> note: Can use mirin instead of rice wine