Stir-fried Fish Cake Banchan

Future goal: A photo of actual plated food, out of the pan.

I've finally learned in quarantine how to make enough different kinds of banchan that I don't crave going to Korean restaurants anymore. I like meals of just banchan and rice, and this one is warm/filling enough to help it feel like a real meal.

There are carrots in the above photo, but I didn't like the carrots in it, so I removed them from the recipe.

I followed this recipe from Future Dish, and they have a much better photo on their page than I do. It also looks like I used a different kind of fish cake than I was supposed to, but that's what we get with hurried pandemic shopping.

The Recipe:

125 grams fish cake (odeng), sliced

1/4 medium onion, sliced thin

1 green onion, sliced

1 clove garlic, minced

1/8 c water

1 tb soy sauce

1/2 tb honey

1/2 tsp mirin

sesame seeds for garnish

Heat a bit of vegetable oil in a pan over medium heat
Add fish cake and garlic, and stir to coat evenly. Cook until fish cake is lightly browned on the edges.
Add the water, and stir until most of it has evaporated.
Add the soy sauce, mirin, and honey. Stir.
Add the onions. Stir, then turn off the heat.
Add green onions and sesame seeds.

The Verdict:

Overall grade: A-

Overall reason: Sweet and savory and easy and delicious.

Time to prepare: 10 minutes

Kindergartener quote: "I don't NOT like it."

Comments

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