Fish Cake Stir-fry
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Fish Cake Stir-fry


Korea   -   Eomuk Bokkeum
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 #
**
45 min
Prep		 Attractive and satisfying, easy to make and uses easy to find ingredients - if you have a Korean Market nearby.

12
5
3
2
4
2
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3
2
2
1/3
3
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2
-----
ar
oz
oz
cl

oz

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T
T
T
t
t
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T
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Fish Cake Sheet (1)  
Onion
Garlic
Scallion
Bell Pepper red
Chili Green (2)
-- Sauce
Soy Sauce
Rice Wine
Mirin
Pepper black
Chili Flake (opt. 3)
----------
Oil
-- Garnish
Sesame toasted (4)
Prep   -   (30 min)
  1. Bring a pot of Water to a boil. Dip Fish Cake into the water for 30 seconds. This is optional but removes surface oil and softens fish cake.
  2. Cut Fish Cake Sheets into strips 2-1/2 inches long (half sheet width) and 3/4 inch wide. If using some other fish cake, slice less than 1/4 inch thick.
  3. Cut ONION in half lengthwise, then slice thin. Crush GARLIC and chop small. Cut SCALLIONS into sections 1-1/2 inches long. Mix all.
  4. Cut BELL PEPPER into strips about 1/4 inch wide and 1-1/2 inches long. Slice GREEN CHILIS lengthwise into narrow strips up to 1-1/2 inches long. How much of the veins and seeds you leave in determines the heat. Use your own best judgement. Mix.
  5. Mix all Sauce Items.
Run   -   (12 min)
  1. In a wok or sauté pan, heat Oil. Over medium high heat fry Onion mix for about one minute.
  2. Turn heat to medium. Stir in Fish Cake and Bell Pepper mix. Fry stirring for another minute.
  3. Stir in Sauce mix and fry, tumbling often, until Bell Pepper is just crisp tender, about 4 minutes.
  4. Serve hot with Steamed Medium Grain (California) Rice.
NOTES:

  1. Fish Cake:

      [Eomuk (Korea)]   This recipe presumes thin sheets of fish cake about 5 inches wide, common in Korean markets. Other fish cake (prferably a fried version) can be used sliced less than 1/4 inch thick. For details see our Surimi and Surimi Products page.

  2. Chili, Green:

      Korean Green Chilis are erratically available here in Los Angeles, so we suggest a Jalapeño. If you don't want any chili heat, use about 4 ounces of Green Bell Pepper cut the same as the Red Bell Pepper. For details see our Korean & Japanese Chilis page.

  3. Chili Flake:

      (optional) Korean Chili Flake is easily available and is usually not very hot. If you don't have it use Aleppo Extra Hot, which is also not very hot, or even Aleppo Mild. For details see our Chili Powders & Flake page.

  4. Sesame Seeds, Toasted:

      These are an essential item for Chinese, Southeast Asian, Japanese and Korean cooking, so should always be on hand for these cuisines. They are available already toasted in Asian markets, but are better and more reliable freshly made at home. See our easy recipe Toasted Sesame Seeds. Sealed in an air tight jar, away from heat and sunlight, they will keep for several months.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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