It’s been a while. I haven’t been cooking a lot these past few months, but I have whipped up a few things. I’ve just been sort of lazy editing and posting up pictures. Now, I’m all caught up with editing, so I will post a number of things in the coming days. I made a pit stop to the Asian market close to my house to get some ingredients to make “떡볶이” (dduk bok ki, I’ll make a post on this dish later). I had left over fish cakes and didn’t quite know what to do with them. Then I came across a recipe on Maangchi’s website for a spicy stir-fried fish cakes called “어묵볶음” (uhmook bokkem). I pretty much followed the recipe, except I used sugar in the place of corn syrup and I didn’t have a green chilli pepper on hand. I should mention that I don’t eat fish much because the fish taste tends to taste strong to me, but the fish cake had more of a subtle fish flavor. You could still tell it’s fish, but other things have been added to the cake which reduces the fishy flavor. The fish cake fried by itself was really good and I couldn’t help but to pop a few before making the sauce. I had it with rice and bits of ham. I loved it and plan on making more sometime in the future. It’s very spicy, even without the green chilli pepper. Personally, I think adding the pepper would have covered up the flavor of everything else. All in all, it’s a great side dish and it’s pretty quick to make, too.

It’s been a while. I haven’t been cooking a lot these past few months, but I have whipped up a few things. I’ve just been sort of lazy editing and posting up pictures. Now, I’m all caught up with editing, so I will post a number of things in the coming days.

I made a pit stop to the Asian market close to my house to get some ingredients to make “떡볶이” (dduk bok ki, I’ll make a post on this dish later). I had left over fish cakes and didn’t quite know what to do with them. Then I came across a recipe on Maangchi’s website for a spicy stir-fried fish cakes called “어묵볶음” (uhmook bokkem). I pretty much followed the recipe, except I used sugar in the place of corn syrup and I didn’t have a green chilli pepper on hand.

I should mention that I don’t eat fish much because the fish taste tends to taste strong to me, but the fish cake had more of a subtle fish flavor. You could still tell it’s fish, but other things have been added to the cake which reduces the fishy flavor. The fish cake fried by itself was really good and I couldn’t help but to pop a few before making the sauce.

I had it with rice and bits of ham. I loved it and plan on making more sometime in the future. It’s very spicy, even without the green chilli pepper. Personally, I think adding the pepper would have covered up the flavor of everything else. All in all, it’s a great side dish and it’s pretty quick to make, too.