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

• fish cakes, as needed
• cylinder-shaped rice cakes, as needed
• 1/2 onion
• 1 large green onion
• 1–2 cheongyang chili peppers
• 3 tablespoons soy sauce
• about 2 1/2 tablespoons sugar
• 1 tablespoon gochugaru
• 1 tablespoon sesame oil
• whole sesame seeds, to taste

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.