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–+ servings
Fish cakes are sitr-fried with vegetables

Korean Fish Cake and Vegetable Side Dish

Print Recipe
Simple Korean side dish made with fish cakes, onion and bell peppers in oyster sauce. It's easy and quick to make and tastes great with rice.
Course Side Dish
Cuisine Korean
Diet Low Lactose
Keyword banchan, eomuk, fish cake, korean side dish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Author Holly Ford

Ingredients

  • 1 lb fish cakes of your choice Korean style
  • 1 Tbsp grape seed oil or canola oil
  • 1/2 medium carrot julienne thinly
  • 1 garlic cloves sliced
  • 1/2 large onion sliced
  • 1 green pepper sliced
  • 1-1 1/2 Tbsp oyster sauce
  • 1 Tbsp corn syrup optional
  • some sesame seeds

Instructions

  • Rinse the fish cakes with hot water, blot them with paper towel and slice them into desired size.
  • Heat oil in the skillet over medium heat and saute carrots and garlic to soften, about 2 minutes. Add onion and pepper and stir-fry for 2-3 minute. Add the fish cakes and continue to stir-fry until the vegetables are crisp tender. Add the oyster sauce and stir well. Add corn syrup if you desire glistening shine. Sprinkle sesame seeds over. Serve hot or at room temperature with rice.

Nutrition

Serving: 4g