Spicy stir-fried fish cakes

Spicy stir-fried fish cakes / 어묵볶음 / Uhmook bokkeum (or uhmook bokkum)

• Categories: banchan, seafood, spicy
• Made with: corn syrup, fish cake, garlic, green chili pepper, green onion, hot pepper paste, onion, sesame oil, sesame seeds, vegetable oil,
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• Read the Wikipedia entry for this recipe
• Originally posted on April 1, 2009 at 9:50 am by Maangchi and published in Cooking Korean Food with Maangchi - Book 3

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Uhmook bokkeum is another easy Korean side dish recipe. It’s popular to have in a doshirak (the Korean version of the bento box) because it doesn’t contain much water.

Ingredients:
2 cups of fish cakes, half an onion, 2 cloves of garlic, 1 green onion, 1 green chili pepper, 2 tbs hot pepper paste, 1 -2 tbs corn syrup (or 1 tbs sugar), 1 tbs of vegetable oil, sesame oil, and sesame seeds.

1. Cut fish cakes into 2 cups worth of bite sized pieces.
2. Slice half an onion (¼ cup), mince 2 cloves of garlic, chop up 1 green onion and a green chili pepper. Set them aside on your cutting board or a plate.
3. Add 1 tbs of vegetable oil to a heated pan.
4. Add fish cakes to the pan and stir them for a few minutes until they look golden brown.
5. Add the sliced onion, minced garlic, and chopped green chili pepper to the pan. Stir them with the fish cakes for a minute.
6. Add 2 tbs hot pepper paste and 1 -2 tbs of corn syrup (“mulyeot” in Korean).
   *tip: hot pepper paste  is easily burned, so lift the pan up and down to control the heat after you add the hot pepper paste.
7. Turn off the heat and add 1 ts of sesame oil, 2 ts of roasted sesame seeds and 1 chopped green onion.

Posted Wednesday, April 1st, 2009 at 9:50 am
Tagged: fishcake, 어묵, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, recipes, side dish, stirfried fishcake, uhmookbokkeum