Fish cake japchae.
Japchae PrincipleIngredients
- A moderate amount of fish cake.
- 1 chili pepper.
- 1/2 red bell pepper.
- 1 onion.
- 4 eggs.
- A pinch of salt.
- 3 tablespoons of soy sauce.
- Water: Approximately 95 ml (use in three portions: 1 tablespoon + 2 tablespoons + 50 ml).
- 1 tablespoon of minced garlic.
- 1 teaspoon of sugar.
- 3 pinches of pepper.
- 1 tablespoon of cooking oil.
- 1 tablespoon of chili oil.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Slice the fish cake horizontally into long strips (less than 1 cm thick).
Thinly slice the bell peppers (seeds removed), paprika, and onion.
Crack four eggs into a bowl and add salt. Whisk well, then cook thin omelets over medium-low heat. Once cooled slightly, slice the omelets lengthwise into strips about 1 cm wide.
Combine soy sauce, water (1 tablespoon + 2 tablespoons), minced garlic, sugar, pepper, and water (50 ml) to create the marinade.
Heat some cooking oil and chili oil in a pan over high heat (for non-stick pans) or medium heat (for stainless steel pans), then add the fish cakes and stir-fry them.
Add the vegetables and lightly stir-fry them. Then, place the sauce mixture around the edges of the pan and continue to cook until the flavors are absorbed.
After turning off the heat, gently mix in the prepared egg omelet, sesame oil, and whole sesame seeds to finish.