Fish cake and potato stir-fry.
Stir-fryingIngredients
- Sliced potatoes.
- 200g of fish cakes (sliced).
- Sliced onion.
- Carrots (julienned).
- Green chili peppers (thinly sliced diagonally).
- 3 tablespoons of cooking oil.
- 1 tablespoon of sesame oil.
- Seasoning sauce (a mixture of gochugaru [Korean chili powder], soy sauce, etc.)
Instructions
In a large wok that has been heated, add 3 tablespoons of cooking oil and spread it evenly.
Add the chopped potatoes and carrots and stir-fry over medium heat for about 2 minutes.
Add the sliced onion and fish cakes, and continue to stir-fry over medium heat.
Once the edges of the onion become slightly translucent, add thinly sliced green chili peppers.
Add all of the prepared seasoning sauce and continue to stir-fry for about 2 minutes. Be careful not to break the potatoes while stirring; gently toss them around.
Add one tablespoon of sesame oil and mix well, then immediately turn off the heat.
To prevent the potatoes and Korean radishes from overcooking and becoming mushy due to residual heat, immediately transfer them to a serving dish and let them cool slightly.