Quick High-Heat Eomuk Gaji Japchae
A stir-fried side dish made by quickly cooking fish cake and eggplant with vegetables over high heat.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish is made by slicing fish cake, eggplant, and other vegetables into uniform pieces and quickly stir-frying them over high heat. The key is to keep the heat high instead of low so the vegetables do not release water and stay crisp. Seasoned simply with soy sauce and oyster sauce, it comes together easily.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Fish cake (eomuk)4 sheets (5, round ones)
- Eggplant1 (large)
- Carrot1/4
- Onion1/4
- Bell pepper1/2
Seasoning
- Garlic1 tsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar0.5 tsp
- Toasted sesame oila little
- Salta little
- Toasted sesame seedsa little
- Feel free to bring out whatever ingredients you have at home to make this.
Steps
Cut into pieces approx. 4-5 cm long and 0.5 cm thick.
Cut the eggplant, onion, and bell pepper to the same size.
Feel free to bring out whatever ingredients you have at home to make this.
There is nothing complicated about it, and cutting them is easy too.
The stir-frying goes really fast. Over high heat.
Heat oil in a pan and stir-fry the minced garlic.
Stir-fry the hardest vegetable, the carrot, and then the fish cake.
Add all the remaining ingredients and continue stir-frying over high heat.
When the ingredients have wilted slightly, add the regular soy sauce, oyster sauce, and sugar, then stir-fry.
Adjust any lacking seasoning with salt. For me, the seasoning was just right as is.
If you stir-fry over low heat while seasoning, liquid will come out of the ingredients and make them soggy.
If you stir-fry over high heat, no liquid will come out at all.
Turn off the heat, add toasted sesame oil and toasted sesame seeds, and toss once more to finish.
Ppunwife's tips
- If you stir-fry over low heat while seasoning, liquid will come out of the ingredients and make them soggy. If you stir-fry over high heat, no liquid will come out at all.
- Adjust any lacking seasoning with salt.
FAQ
How do I prevent liquid from forming while stir-frying?
If you stir-fry over low heat, moisture will release from the vegetables and make them soggy, so you must keep the heat high and stir-fry quickly even after adding the seasoning.
What size should the ingredients be cut into?
Cut the fish cake, eggplant, onion, bell pepper, and other ingredients into similar strips approx. 4-5 cm long and 0.5 cm thick.
What should I add if the seasoning is not salty enough?
After stir-frying with regular soy sauce and oyster sauce, simply adjust any lacking seasoning with a little salt.
