Fish cake japchae.
Japchae PrincipleIngredients
- A moderate amount of fish cake.
- Enoki mushrooms, a moderate amount.
- Plenty of onions.
- Green bell pepper, a moderate amount.
- A moderate amount of red bell pepper.
- Chives, a moderate amount.
- Half a green chili pepper (optional, adjust to taste).
- 2 tablespoons of cooking oil.
- 1 tablespoon of minced garlic.
- 2 tablespoons of soy sauce.
- 2 tablespoons of cooking wine.
- 1 tablespoon of sugar.
- 1/2 teaspoon of salt.
- 2 tablespoons of sesame oil.
- 1 tablespoon of perilla powder.
- 1 tablespoon of black sesame seeds.
Instructions
Place the fish cakes in a sieve and pour boiling water over them to blanch. Then, rinse them with cold water and drain thoroughly.
Tear the mushrooms along their natural grain. Slice the onion, bell pepper, green onions, and chili peppers into long strips, about the size of fish cakes.
Heat some cooking oil in a wok over medium heat. Add the minced garlic and onion and stir-fry until fragrant.
Add the fish cakes and enoki mushrooms to a pan. Then, add soy sauce, mirin (sweet cooking rice wine), and sugar, and stir-fry everything together.
Once the seasonings have been absorbed by the ingredients, add the green bell pepper, red bell pepper, and chives, and stir-fry with additional salt.
Finally, add green chili peppers, sesame oil, perilla powder, and black sesame seeds and mix well.
Once finished, immediately transfer it to a plate and let it cool slightly.