By Yoonkyoo Kim
Korean fish cake sidedish
10 steps
Prep:5minCook:20min
***PLEASE READ BEFORE***
* Edited to reduce sugar (substituted 2 Tbsp brown sugar to 1 pack splenda)
* the higher Fish content fishcake, the better taste. CHECK ingredients.
* If you cut corn syrup amount, it's more likely to BURN while stir frying
* Saltiness of fishcake really depends by the brand. BE CONSERVATIVE on soy sauce amount and adjust.
Updated at: Fri, 01 Mar 2024 01:29:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories423.9 kcal (21%)
Total Fat25.3 g (36%)
Carbs39 g (15%)
Sugars18 g (20%)
Protein13.4 g (27%)
Sodium715.3 mg (36%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
1. Cut fishcake however you like (~2.5" square recommended)
Step 2
2. Slice onions (~1/8"), Serrano peppers (~1/8" or smaller)
Step 3
3. Make sauce by mixing 4 Tbsp soy sauce, 4 Tbsp Oyster sauce, 4 Tbsp minced garlic, 1 pack of Splenda, 1 Tbsp fine red pepper powder, 10 Tbsp corn syrup, 1 Tsp black pepper
Step 4
4. Stir fry 3 Tbsp fine red pepper powder with 6 Tbsp of cooking oil at medium heat for making red pepper oil. Stir so that it doesn't burn.
Step 5
5. Add 2 Tbsp sesame oil.
Step 6
6. Boil the sauce in the pan with oil.
Step 7
7. Once boil starts, add fishcake and onions mix well.
Step 8
8. Once Fishcake is mixed well with sauce, reduce heat to low and stir fry until onions become clear.
Step 9
9. Turn off heat and sprinkle 2 Tbsp sesame seeds
Step 10
10. Add the Serrano peppers, and oils as needed.
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