#FishMukCooking #MadeFriedFishMakingFishMuk #MadeFriedFishMaking
If you stir-fry it with fish cake, the color and taste... So what I came up with is ripe kimchi and kimchi. This is fish cake mukji-bokkeum, which is made with perilla oil, plum juice, and salted hairtail after removing all the seasoning from kimchi. The crunchy texture of ripe kimchi and savory fish cake!! It's become a side dish that I can handle ^^
6 serving
Within 30 minutes
강철새잎
Ingredients
  • ripe kimchi
    15piece
  • fish cake
    400g
  • perilla oil
    2TS
  • plum extract
    2TS
  • Salted hairtail fish
    1TS
  • Scallions
    4ea
  • Sesame
    1TS
  • soybean oil
    2TS
  • Water
    4TS
Cooking Steps
STEP 1/7
For fish cakes, we used square vegetable fish cakes and cut them in proportion to the size of the ripe kimchi.
STEP 2/7
Shake the ripened kimchi cleanly, wash it off, squeeze the water out, and cut it similar to fish cake. If the ripened kimchi is too salty, it will not be seasoned and the taste of kimchi will disappear, so please squeeze it so that the water doesn't drip.
STEP 3/7
Add cooking oil and soybean oil and stir-fry fish cake and ripe kimchi first. If the oil is well coated, stir-fry it with perilla oil, plum extract, hairtail fish sauce, and water. The reason for adding water is that fish cakes become hard when stir-fried only with oil, so add water to give a little moisture.
STEP 4/7
When it's almost done, add the chopped chives and stir-fry them while mixing them well.
STEP 5/7
If you're done, sprinkle sesame seeds and mix them well, and you'll have a delicious side dish, and you'll be able to make the fish cake stir-fry that calls for rice.
STEP 6/7
We're going to eat it as a side dish, so we can put it in an airtight container and take it out whenever we want.
STEP 7/7
Today's side dish is fish cake mukji-bokkeum, which is crunchy and sour. It's done. I sprinkled on sesame seeds. The side dishes are the best. It is a perfect side dish for a child who doesn't like kimchi to feel that it's not spicy.
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