Seasoned Korean Fishcakes

by Kathy Bolger

Prep time: 0:15 Overall time: 0:30

Servings: 6 servings

INGREDIENTS

1pkg pre-cooked Korean Fishcake (approx 14oz package of sheets)

2T Sesame oil (or more to taste)

Sesame seeds - optional

2T Korean coarse crushed dried red pepper (more or less to taste)

1t crushed garlic (more if you like garlic)

1/2t grated fresh ginger

1/2c soy sauce

1/3 water

1 stalk of green onions

INSTRUCTIONS

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.

CHEF COMMENTS

I will often not grate the ginger nor crush the garlic for this recipe. Instead, use slices of the peeled ginger and pound the garlic with the flat of a knife. This will keep the shapes of the ginger and garlic and easy to remove when done cooking. The essences remain with the fishcake and no one bites into a sharp taste of either.

Tagged: asian, fishcakes add tags

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