As a side dish for stir-fried fish cake
When I woke up on Sunday morning, I turned on the TV and turned on the news channel, the number of confirmed cases and deaths increased, and it made me more scared to go out. I applied for a video lecture on Naver on March 4th, but I canceled it when I woke up in the morning. I'll have to apply next time. Even if I wear a mask, it's scary to go to Seoul by public transportation unless it's my own car. I think I should just stay home. I had to go to the mart again today, but I had to go twice, but I reduced it to 1. For the time being, I'm going to try to make delivery food as cold as possible. So the selected menu is stir-fried fish cake.
2 serving
Within 20 minutes
바겨사
Ingredients
  • square fish cake
    3piece
  • onion
    1/2ea
  • Scallions
    4ea
  • Cheongyang red pepper
    1ea
  • Sesame
  • Cooking oil
    2T
  • Red pepper powder
    1T
  • Water
    little
  • Soy sauce
    1T
  • Sugar
    1/2T
  • Oligosaccharide
    1/2T
  • Sesame oil
    1T
  • crushed garlic
    1t
  • Red pepper powder
    1T
Cooking Steps
STEP 1/9
That's right. Cut the fish cake into long shreds
STEP 2/9
Pour hot water to remove impurities and drain fish cakes.
STEP 3/9
Chop onions, cheongyang peppers, and chives and prepare them
STEP 4/9
Make chili oil by adding 2T of oil and 1T of red pepper powder.
STEP 5/9
Stir-fry the white part of the onion and chives.
STEP 6/9
Make the sauce by adding 1T of red pepper powder, 1T of soy sauce, 1/2T of sugar, 1/2T of oligosaccharide, 1T of sesame oil, and 1t of ground garlic
STEP 7/9
Stir-fry the onion with fish cake, cheongyang pepper, and sauce.
STEP 8/9
Add water to make it soft.
STEP 9/9
Add the green part of the and sprinkle sesame seeds to finish.
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