* Prep time: 10 minutes
* Cook time: 5 minutes
* Servings: 2–4 (as a side dish)
Ingredients
* 7 sheets thin Korean fishcakes, cut into long strips
* 1 Tbsp cooking oil (vegetable, canola, or grapeseed)
* 3 cloves garlic, minced
* 2 gochu (Korean hot green chili peppers), sliced
* 1 green onion, chopped
* 2 Tbsp corn syrup (or rice syrup)
* 1/2 Tbsp soy sauce, or to taste
* 1/2 tsp of MSG
* Optional: Toasted sesame seeds for garnish
Instructions
* Prep the Pan: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat.
* Sear the Fishcakes: Add the sliced fishcakes to the pan. Stir-fry on medium-low for 2 minutes until they are warmed through and slightly softened.
* Aromatics: Add the minced garlic, sliced gochu, and green onions. Continue to stir-fry for about 1 minute until the garlic is fragrant.
* Glaze: Pour in the 2 tablespoons of corn syrup. Stir-fry until the fishcakes are evenly coated and the texture becomes slightly firm and glossy (about 1 minute more)
* Season: Add the 1/2 tablespoon of soy sauce and MSG. Stir quickly to distribute the “scent” and flavor. Turn off heat and serve.
> Note: Use the soy sauce sparingly; adding too much will make the dish overly salty.
* Finish: Remove from heat and sprinkle with toasted sesame seeds before serving.
Mom’s Tips:
* Texture: If you prefer a softer texture, you can blanch the fishcake sheets in boiling water for 30 seconds before slicing and stir-frying.
* Heat: If you can’t find Korean gochu (Korean hot chili peppers), a mild jalapeño or even a green bell pepper works as a substitute.
