Korean Sautéed Fish Cake Food

SAENG SUN JUN: KOREAN PAN-FRIED FISH

Steps:

• Gather the ingredients.
• Cut the fish diagonally with the grain so the pieces are about 1/2 inch thick. Salt and pepper the fish on all sides.
• Beat eggs with any remaining salt in a bowl.
• Put flour in a shallow bowl or dish next to the egg.
• Heat up a pan with a few teaspoons of oil over medium heat.
• Dip each fish piece into flour to coat; then dip into egg mixture and place immediately in the frying pan.
• Fry fish until the coating turns golden-yellow, 1 to 3 minutes on each side. (Try not to overcook, as the fish will become dry.) Remove to paper towels to drain. Serve hot.

SAUTEED FISH CAKES

Steps:

• Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes. (function() { var a="",b=[ "adid=ada-foodhub-3-730908857", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

KOREAN SAUTéED FISH CAKE

Steps:

• Boil fish cake a few minutes until they expand, drain. (You can use this water as a broth for other things).
• Sauté onion, carrot and hot pepper after they get soft add fish cake.
• After fish cake starts to get some color add sauce, Cook until it absorbed.

ODENG (EOMUK)

Steps:

• In a food processor, place the fish and seafood, cut into small pieces, garlic, onion, salt, sugar, pepper, flour and sweet potato flour (or cornstarch or potato starch), and 1 tablespoon of vegetable oil.
• Blend for a few minutes to obtain a smooth paste.
• Heat 3 cups (750 ml) of vegetable oil in a pan over medium-high heat for about 5 minutes.
• Brush a long and wide rectangular spatula with oil.
• Spread about 1 large tablespoon of fish paste on the spatula with a knife.
• Use the same knife to carefully roll the dough into a cylinder and gently slide it into the hot oil at 340 F (170˚C).
• Repeat the procedure until the dough is used up, gently pushing the fish mixture into the hot oil, only 3 to 4 fish cakes in the pan at a time.
• Stir the eomuk from time to time to fry all sides evenly.
• Cook for about 5 to 7 minutes over medium heat until golden.
• Place them in a colander by tapping them gently with paper towels to remove excess oil.
• Skewer them before serving.

EOMUK BOKKEUM (STIR-FRIED FISH CAKE)

Steps:

• Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want.
• Cut the fish cake into bite size pieces. Thinly slice the vegetables.
• Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.
• Add the sauce ingredients over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.

ODENG BOKKEUM

Steps:

• Prepare the vegetables: Thinly slice the onion and set aside in a bowl. Slice the carrot in half lengthwise, then thinly slice each half on the diagonal. Add the carrot pieces to the bowl of sliced onions. Cut the scallions into 1 1/2-inch pieces and set aside in a separate bowl.
• Prepare the fish cakes: Run the fish cake sheets under warm running water just until they're pliable, 10 to 20 seconds. Stack the sheets on top of each other and cut them down the middle lengthwise. Stack the two halves on top of each other and cut them crosswise into 1/2-inch-wide strips.
• Heat the oil in a large nonstick frying pan over medium heat. Add the onions and carrots and sauté the vegetables until the onions soften, about 5 minutes. Add the fish cakes to the pan and sauté until softened slightly and warmed through, 5 more minutes.
• Reduce the heat to low, then add the soy sauce and scallions. Sauté the mixture for 5 minutes, stirring frequently, to allow the fish cakes to absorb some of the soy sauce. Add the cooking syrup to the pan and saute the mixture, stirring, until evenly coated, 2 to 3 minutes. Taste and adjust the seasoning if desired.
• Remove the pan from the heat and gently stir in the sesame seeds until evenly distributed. Let the odeng bokkeum come to room temperature before serving. Stored in an airtight container, the dish will keep for up to 5 days in the refrigerator.