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.
No comments:
Post a Comment