"Easy Korean stir-fried fish cake recipe with vegetables. Quick, budget-friendly school lunch dish perfect for families."
Estimated Nutrition
Ingredients
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Fish cakes (eomuk)
200g
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Onion
1 medium
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Carrot
1 small
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Green onion
2 stalks
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Soy sauce
2 tbsp
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Sugar
1 tbsp
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Sesame oil
1 tbsp
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Garlic, minced
1 clove
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Vegetable oil
2 tbsp
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Water
1/4 cup
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Sesame seeds
1 tsp
Local Substitutes
Instead of Fish cakes (eomuk)
Use: Imitation crab sticks or pollock fillets
Reason: Similar texture and mild seafood flavor
Instead of Sesame oil
Use: Neutral oil with sesame seeds
Reason: Availability in Western markets
Instead of Green onion
Use: Scallions or chives
Reason: Direct equivalent
🧑🍳 Cooking Instructions
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1
Cut fish cakes into bite-sized pieces. Slice onion and carrot into thin strips. Chop green onion into 1-inch pieces.
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2
Heat vegetable oil in a wok or large skillet over medium-high heat.
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3
Stir-fry onion and carrot for 2-3 minutes until slightly softened.
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4
Add minced garlic and cook for 30 seconds until fragrant.
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5
Add fish cake pieces and stir-fry for 2 minutes.
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6
Pour in soy sauce, sugar, water, and sesame oil. Mix well.
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7
Continue cooking for 3-4 minutes until sauce reduces slightly.
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8
Add green onion and toss to combine. Cook for 1 minute.
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9
Garnish with sesame seeds and serve hot over rice.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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