Stir-Fried Fish Cake Banchan with Soy and Sesame

What you need

• 250 g (9 oz) flat Korean fish cake sheets, thawed if frozen
• 1/2 onion, thinly sliced
• 1 small carrot, cut into thin matchsticks
• 2 cloves garlic, minced
• 1 tbsp neutral oil
• 1 1/2 tbsp soy sauce
• 1 tsp sugar
• 3 tbsp water
• 1 tbsp corn syrup, or rice syrup
• 1 scallion, thinly sliced
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Cut the fish cake sheets into strips about 1 cm (1/2 in) wide.

2. 2

   Drop the strips into boiling water for 30 seconds, then drain well. This rinses off surface oil.

3. 3

   Stir the soy sauce, sugar and water together in a small bowl until the sugar dissolves.

4. 4

   Heat the oil in a wide frying pan over medium heat. Add the onion and carrot and stir-fry until just soft, 2 min.

5. 5

   Add the garlic and the fish cake. Stir-fry until the edges turn lightly golden, 3 min.

6. 6

   Pour in the soy mixture and cook, stirring often, until almost all the liquid has reduced, 2 min.

7. 7

   Stir in the corn syrup and cook until the strips look glossy, 30 seconds.

8. 8

   Turn off the heat. Add the scallion, sesame oil, sesame seeds and a few grinds of black pepper, and toss.

9. 9

   Serve warm or at room temperature with rice.

Imported from thesubversivetable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.