Uhmook Banchan (Fish Cake Side Dish)
If you're a fan of Korean cuisine, you'll love this recipe for Uhmook Banchan! Uhmook, also known as fish cake, is a popular ingredient in Korean cuisine that's often used in soups, stews, and side dishes. In this recipe, thinly sliced uhmook is stir-fried with vegetables and a sweet and savory sauce, resulting in a delicious and easy-to-make banchan, or side dish.
Whether you're looking for something to complement your Korean meal or simply craving a tasty and healthy snack, this recipe is sure to satisfy your taste buds. So get ready to savor the flavors of Korea with this delicious and authentic Uhmook Banchan recipe!
Ingredients
1 Tbsp vegetable oil (canola or avocado)
1 Tbsp soysauce
1 Tbsp mirin (rice wine)
1 Tbsp honey
1 cup fishcake
2 cup shishito peppers (tips removed)
½ onion
1 tsp minced garlic
3 scallions
On a cutting board, chop the onions, shishito peppers, and scallions into bite-sized pieces
In a pot, boil the fishcakes for 5-minutes
Drizzle some oil on a heated pan and infuse the scallions and garlic in the oil
Add in the shishito peppers, a pinch of salt, and stir-fry them until lightly blistered
Add in your fishcakes, onions, scallions, soy sauce, mirin, a dash of oil and some honey
Continue to cook until the fishcake is golden brown and the onion is fully softened
Remove from heat and add a finishing touch of sesame oil
Try it with some rice, refrigerate the leftovers, and enjoy the entire week!
