Korean-style stir fried fish cakes (odeng)
If you’ve never had Korean fish cakes before, this easy and quick-cooking dish should be a good introduction.
Servings 2 people
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 soften a bit.
- Transfer the stir fried fish cakes and vegetables to a bowl, garnish with sliced scallions and toasted sesame seeds. Serve hot.
