Chewy Stir-Fried Fish Cake and Eggplant

Ingredients

• You can replace 2 small eggplants with about 1 large eggplant.
• If using flat fish cake sheets, prepare 2 sheets.
• If you don't have chili oil, heat cooking oil in a pan, add 1 tbsp minced garlic and 1 tbsp gochugaru (Korean chili flakes), and stir-fry over low heat without burning.

Steps

1. Slice the ingredients

   

   

   

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   Cut the eggplant in half lengthwise and slice it thickly, then slice the fish cake (eomuk) to a similar size.

   Cut the onion to match the length of the eggplant, and thinly slice the Cheongyang chili pepper (hot green chili) either diagonally or into rounds.

2. Parcook the eggplant

   

   

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   I parcooked the eggplant first so it absorbs as little oil as possible.

   Spread the eggplant slices on a plate, cover with plastic wrap, and microwave for 1 minute 30 seconds to soften them slightly.

   The rest will finish cooking while stir-frying with the seasoning.

   For fully cooked steamed eggplant, microwave for at least 3 minutes.

   If you cook it in the microwave for dishes like steamed sides, stir-fries, or cold soups, you can cook conveniently without dirtying extra cookware.

3. Stir-fry

   

   

   

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   Add 2 tbsp chili oil to a pan along with 1 tbsp minced garlic, and stir-fry without burning until the garlic becomes fragrant.

   If you don't have chili oil, add cooking oil to a pan with 1 tbsp minced garlic and 1 tbsp gochugaru (Korean chili flakes), and stir-fry over low heat without burning.

   Add the onion, eggplant, fish cake, and chili, then stir-fry briefly to coat them with the chili oil and garlic aroma.

   I sliced the fish cake and blanched it briefly in boiling water, but if using unblanched fish cake, you can stir-fry it first before adding the rest of the ingredients.

   

   

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   Add 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp oyster sauce, and 1 tbsp corn syrup (mulyeot), stir-fry so the seasoning coats evenly, and finish by drizzling toasted sesame oil and sprinkling toasted sesame seeds at the end.

4. Finish

   

   Make sure not to stir-fry the eggplant and fish cake for too long so you can enjoy their texture.

   

   I left out the large green onion fearing it might look messy, and I think it was a good choice.

   I'll leave you with a delicious plate of eggplant side dish.

   Have a wonderful day today.

Ppunwife's tips

• Make sure not to stir-fry the eggplant and fish cake for too long so you can enjoy their texture.
• If you cook it in the microwave for dishes like steamed sides, stir-fries, or cold soups, you can cook conveniently without dirtying extra cookware.

FAQ

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