Korean Fish Cakes, simple recipe
Korean fish cakes are one of my favorite banchan (side dish) of the Korean cuisine world. Easy to make and you can eat it cold or hot anytime. This recipe is for a small bag of fish cakes. You can double the ingredients, if you buy a larger bag of fish cakes.
Ingredients serving size 4-5
1 bag of fish cakes (12 oz bag)
- 1/4 cup of water
- 2 Tablespoon of soy sauce
- 2 Tablespoon of corn syrup
- 1/3 cup of brown sugar
- 1 teaspoon of sesame seed oil
- toasted sesame seeds
- 2 sliced green scallions
- cooking oil
- salt and pepper
Step 1 – Cut the fish cakes lengthwise set it aside for later. In a small bowl mix together the water, soy sauce, corn syrup, and brown sugar. To it add sesame seed oil and mix together well, set that aside to use for later.
Step 2 – Place a frying pan over medium-high heat. Add about 1 tablespoon of cooking oil of your choice. Add the fish cakes and stir it over the heat for a few minutes.
Step 3 – Once the fish cakes have been cooking in the oil for a few minutes add the soy sauce mixture and allow it to simmer for about 5 – 6 minutes. Watch the fish cakes wilt and stir the fish cakes so the sauce can blend well.
Step 4 – Add the sliced scallions, turn once again and sprinkle 1-2 pinch of salt and pepper for flavor. Turn off the heat and allow it to cool completely before eating.