Ban Chan: Spicy fish cake stir-fry

Esther — Wed, 29 Jul 2009 19:40:25 +0000

Do you ever find yourself eating just rice and seaweed as a meal? It’s actually one of my favorite quick dishes to eat! But it’s kind of sad when seaweed is the only thing to accompany your rice! That’s when I realized that it’s been a long time since I’ve made any sort of ban chan (Korean side dish), so I decided to try my hand at making something new.

Fish cake (aka o-deng) is similiar to imitation crabs in the sense that it’s been processed to have hints of fish flavor, but not quite. I’m sorry but I have no idea what is really in it. Isn’t that comforting to know?

One thing I forgot to do is to lightly poach the fish cake by dipping it boiling water for a minute. This will soften the fish cake by adding moisture, as well as to clean out the “toxins,” according to my mom.

Recipe: Ban chan (side dish) – Spicy fish cake stir-fry

Ingredients:

1 package of rolled up fish cake, cut into triangles
1 medium onion, sliced lengthwise
2.5 tbs of soy sauce
1.5 tbs of gochugaru (red pepper flakes) to taste
1 teaspoon of sugar
3 cloves of minced garlic
1 scallion, chopped at an angle (I substituted with carrot top!)
Sprinkle of black pepper

Procedure:

1. Boil a pot of water. Turn off heat. Add fish cake into the pot, so that it submerges completely. Remove and drain.

2. In a frying pan with vegetable oil, cook the onions and garlic until golden brown, about 5 minutes, over low heat.

3. Add fish cakes. Cook for 3 minutes, stirring occasionally. Add soy sauce, then gochugaru.

4. Add sugar.

5. Garnish with scallions and serve.

Check out my other ban chan posts!

Jang Jo Rim (marinated beef cubes)

Pickled cucumber

Seasoned bean sprouts

Seasoned dry squid

Scallion and crab jeon

Tofu Jjorim (tofu with soy sauce, sesame oil and scallions)

Ambitious Deliciousness - Don't Eat Lazy. » Fish cake stir fry

Ban Chan: Spicy fish cake stir-fry