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Categories:Viewed: 24 - Published at: 8 years ago
Ingredients
- 1 pkg. (14 oz.) pre-cooked Korean fishcakes
- 2 tbsp. sesame oil (or more to taste)
- Sesame seeds (optional)
- 2 tbsp. Korean coarse crushed dried red pepper (more
- less to taste)
- 1 tsp. crushed garlic (or more to taste)
- 1/2 tsp. grated fresh ginger
- 1/2 cup soy sauce
- 1/3 cup water
- 1 stalk green onions
Method
- Thaw fishcakes if frozen.
- Cut fishcakes into bite sized pieces.
- Place all ingredients except green onion into medium saucepan.
- Bring to boil then reduce to medium heat for 5 minutes.
- Stir occassionally.
- The fishcakes will appear slightly bloated while boiling and absorb most of the liquid.
- Stir in the chopped green onions.
- Remove from heat and cool.
- The fishcakes will reduce back to near original size when cooled.
- Store in airtight container in refrigerator.
- Will keep up to 2 weeks.
- Serve cold.
- Tastes best with rice.
