![]() If you can’t find the thin paper-like flat fish cakes, any other shapes will work! Slice them thin so they are able to soak up as much of the sauce. ![]() If you’re in a crunch, you can skip this step and just add a bit of water while cooking in the pan. ![]() If you’re not a fan of the spicy, leave out the chili flakes and the chili paste for a mild version of this delicious side dish!īlanching the fish cakes will get rid of some of the excess oil and plump up the fish cakes a little bit. For this dish, the thin, flat fish cakes are the most traditionally used so all that sauce gets soaked into it. “Eomuk” or fish cake is made out of pureed fish and it comes in all different shapes and sizes. And of course the ahjuma always ends up bringing a massive bowl of it out so I don’t have to keep asking her for more (true story). It’s that one banchan I devour first before anything else when I go out to eat at restaurants. Okay, these fish cakes might just be my favorite side dish. Jump to Recipe Print Recipe Always asking for refills at Korean restaurants
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |