Modu Recipe
Modu Recipe

Sung Si Kyung's Stir-fried Rice Cakes and Fish Cakes

A special stir-fry of fish cakes and cylinder-shaped rice cakes, blanched in hot water to remove excess oil, then pan-fried until golden in a soy sauce and sugar glaze.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Blanching the fish cakes and rice cakes in hot water removes impurities, resulting in a cleaner taste and a chewier, softer texture.
  • The soy sauce and sugar sauce can burn easily over high heat, so after adding the sauce, adjust to medium-low heat and stir-fry quickly.
  • Adjust the amount of gochugaru to your preference to control the level of spiciness.

Recommended for

  • Those who want to quickly make a light beer snack or late-night meal when hungry late at night.
  • Those who want to use leftover rice cakes and fish cakes in the fridge to make a delicious meal.

Shop ingredients on Coupang(Ad)

fish cakescylinder-shaped rice cakesonionlarge green onioncheongyang chili peppersoy saucegochugarusesame oil

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