Monday, November 8, 2010

hot and salty fish cakes (umook moochim)

It only takes 15 minutes to make one of my favorite Banchans which is fantastic for Doshirak (AKA Bento). You can use any kind/shape of fish cakes for this recipe. I used fish cake sheets this time.

a picture of the fish cakes

and the rice syrup

prep work: cut 5 fish cake sheets, 1 onion and 1 scallion
Wash the fish cakes in hot water (or balnch them in the boiling water) to remove the grease.

make sauce with
2 Tbsp of Gochugaru (ground Korean red peppers)
3 Tbsp of soy sauce
1 Tbsp of sugar
1 Tbsp of rice syrup
1 tsp of minced garlic
a few grinds of black peppercorn
0.5 tsp of freshly ground sesame seeds
0.5 tsp of sesame seed oil
mix all together and set aside

In a hot frying pan, heat a little bit of canola oil, fry onion until translucent then add fishcakes. Cook for 3 minutes.
Pour the prepared sauce onto the fish cakes and cook for another 2 minutes until fish cake absorb the sauce.
Finish it with some freshly ground sesame seeds and chopped scallions.

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