This is my husband’s favorite snack. Usually in Korea people eat this as a side dish and it was one of my favorite lunch menu, but at our house whenever we make it we eat it while we prepare for dinner. If you are planning to eat this as a snack, I would make it a little less salty.
This dish takes about 5 minutes to make and only need a package of fishcakes (I have the square sheet kind here, but you can use any type of fishcake you get at the market), couple stalks of green onions, soy sauce, corn syrup(moolyoht) or oligosaccharide(oligodang) which you can get at the Korean market, minced garlic, sesame oil, pepper and sesame seeds.
Leave the cut up fishcakes in a bowl then clean three (3) stalks of green onions.Then get a large pan and heat it up with some olive oil. Here I am using a wok.
While pan is heating up, dice the green onions.
By now, your pan will be hot and ready to go. Reduce the heat to medium so your food doesn’t burn. Add Green onions, tablespoon of soysauce and a table spoon of corn syrup to your pan.
In the meantime, get your boiling water and pour it to your fishcakes and drain the water. Fishcakes are fried so by doing this step, you can eliminate some of the oil and also cleans it at the same time. Once drained, add the fishcake with a tablespoon of minced garlic to the pan and cook it for about 2-3 minutes. When it’s almost done add a pinch of black pepper.
When you feel your fishcake is hot and soft, and all the ingredients are cooked, add a couple teaspoons of sesame oil and transfer your fishcake to your serving dish. Once it’s on the dish sprinkle it with some sesame seeds.