How to make korean fish cake
Video How to Make Korean Fish Cake Discover how to make this popular Korean fish cake!Reading: How to make Korean fish cakes Stir-fried Korean fish cakes is a typical Korean dish (banchan, 반찬) in Korea, Korean fish cakes are called eomuk (어묵) or odeng (오뎅), because So the Korean fish cake is named Eomuk Bokkeum, 어묵 볶음 or Odeng Bokkeum, 오뎅 볶음. Korean fish cakes can be very cheap and making simple dishes with it is also simple and quick. For these reasons, many places to eat in Korea often treat this as a free dish, and my mother often makes this dish no less than a week. As with many Korean dishes, she usually makes it in a giant batch, so it can keep us for a number of days (like 5 to six days) in the fridge. For my part, it will be much less delicious as time goes on. Also, for people who overeat the same food for too long, you can get sick of it. Laugh out loud. (No more and no less, that’s how I feel about it.) Also read: How long to bake catfish fillets You can make fish cakes on the spicy or non-spicy side. Obviously, the non-spicy model is especially popular among kids, however I really like them! They have completely different interests and are worthy.
Korean fish cakes are usually made with rectangular fish cakes, but you can also make them with fish cakes of different shapes. You only need to slice thinly so that it can be easily divided and added to the sauce to absorb evenly during the cooking process. You can also try using oden from a Japanese grocery retailer. I’ve got you lining! ????Anyway, I hope you enjoy making Korean fish cakes! Also, let us know if you like the spicy model or the non-spicy model below. I! Postscript. In case you liked this recipe, you might also like to try the Korean fish cake soup and the spicy Korean rice cake recipe.
Elements for two servings
Primarily
- 2 Korean fish truffles (110 g / 3.9 ounces), pre-washed in boiling water and thinly sliced
- 20 g / 0.7 ounces onion, thinly sliced
- 20 g / 0.7 ounces bell peppers / inexperienced bell peppers, thinly sliced
- 10 g / 0.4 ounces yellow bell peppers / bell peppers, thinly sliced
- 10 g / 0.7 ounces purple bell pepper / bell pepper, thinly sliced
- Some cooking oil (I used rice bran oil)
Also read: How to store baking powder * You should not observe the exact color and/or mixture of greens. As long as the full weight of the greens is 60 g/2 ounces, that’s advantageous. ** Various regular greens – carrots and zucchini (Note that they take longer to prepare dinner than bell peppers/bell peppers and onions)Korean fish cake dipping sauce – Choose between option 1 and severalPossibility 1. Korean Fish Cake Sauce (Put these together in a bowl)
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 teaspoon rice wine
- 1/2 teaspoon minced garlic
- 1 teaspoon sesamse oil
Possibility 2. Korean Spicy Fish Cake Sauce (Put these together in a bowl)
- 2 teaspoons gochujang (Korean chili sauce)
- 1 teaspoon soy sauce
- 2 teaspoons honey
- 1 teaspoon rice wine
- 1/2 teaspoon minced garlic
- 1 teaspoon sesame oil
* 1 tablespoon = 15 ml
How to make Korean fish cake
1. Warm a wok/pan and immediately after heating add some cooking oil. Add all the greens and stir them until they are wilted (about 1 minute). Put the fish cakes on the island for about 2 minutes.
3. Add your substitute seasoning sauce and stir it briefly (about 30 seconds) and evenly. Take it away from the heat. Service.
Also read: How to make a box cake without eggs
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