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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."

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