Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts

Fish Cake Stir Fry - Version 2

I had some fish cake patties leftover from the kimbap the other day, so I decided to make some bokeum with it.


First cut it up into smaller pieces.

Chop up some onion...

Add some oil to a pan and mix together both the uh-mook and onions with a generous portion of sesame oil and about 1/2 TB of minced garlic.

Throw in some broccoli and a dash of red pepper powder.

Top it off with some sesame seeds and then stir fry everything together and you're ready to serve!

Posted by Meet Me Under the City Lights at 5:44 PM 0 comments
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Uh-mook Jorim (Fish Cake)

I buy a big bag of uh-mook and leave it in my freezer to use whenever I may need it.


I used 4 pieces today.

Cut it once lengthwise and then slice it up like so.

Throw the uh-mook into a pan and add the following: 2 TB minced garlic, 2 TB rice wine, 1/4 cup water, 3 TB gook ganjang, 1 TB sesame oil, 1 TB corn syrup, and lastly 3/4 TB of red pepper powder (gochuggaru).

Mix it up well and then throw in about half a sliced onion and continue to let it boil on low heat.

At this point, you can throw in any number of vegetables. If you have red and green peppers on hand add them for extra kick (I didn't have any) or you can add mushrooms, broccoli, or squash. No limits!

Once all the liquid is almost reduced, throw in some green onions and mix it around one last time.

You're ready to serve! Enjoy!!!

Posted by Meet Me Under the City Lights at 5:37 PM 0 comments
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Fish Cake Stir Fry (Eomuk-Japchae) - Version 1

Makes: 2 servings
Prep Time: 7 mins
Cooks Time: 5 mins

Ingredients:

  • 2 sheets Square fish cake
  • 1/4 each of a red capsicum and a yellow capsicum
  • 1/2 an onion
  • 1/4 a carrot
  • 1/5 a zucchini
  • Some olive oil
  • Seasoning sauce (mix these together in a bowl):
  • 1 tbsp Soy sauce
  • 1 tbsp Corn syrup
  • 1 tsp Refined rice wine
  • 1 small size squashed garlic
  • 1 tsp Sesame oil
Preparation:

  1. Thin slice all the vegetables.
  2. Parboil the fish cake (That means boil it very briefly to get rid of its oil).
  3. Thin slice the fish cake.

Directions:

  1. Preheat the wok for about 20 seconds.
  2. Put some olive oil into the wok.
  3. Add all the vegetables (except capsicums)
  4. Stir it for about 3 minutes.
  5. Add capsicums and fish cake.
  6. Stir it for about 2 minutes.
  7. Add the seasoning sauce and stir it for about 1 minute.
  8. Serve it on the plate.

Tips:
I add some rice next to this dish and add some ketchup. It turned out to be a good, quick, and simple meal.

Posted by Meet Me Under the City Lights at 5:47 PM 0 comments
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Stir Fried Dried Squid Strips (Ojingeochae Bokkeum)


Makes: 5-7 single side dishes
Ingredients (takes less than 15 minutes total):
  • 141 g dried squid strips
  • 2 tsp vegetable oil
  • Sauce: (Mix these in a bowl)
  • 4 tsp Gochujang
  • 2 tsp soy sauce
  • 2 tsp honey
  • 1 tsp minced garlic
  • 1 tsp red wine (or rice wine)

Directions:

  1. Soak the dried squid strips in cold water for about 10 minutes.
  2. Drain the water and slightly squeeze the squid strips.
  3. Pre heat the wok for 10 seconds on high heat and add the vegetable oil.
  4. Turn the heat down to medium heat and add the sauce.
  5. When the sauce is heated, add the dried squid strips.
  6. Mix the sauce and the dried squid strips well.
  7. Simmer it for about 20 seconds (until the sauce nearly disappears).
  8. Serve it on a plate (you can sprinkle some roasted sesame seeds on top).

Posted by Meet Me Under the City Lights at 4:17 PM 0 comments
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