Savory Stir-Fried Fish Cake with Scallions (Jjokpa Eomuk Muchim)
A Delightful Side Dish: Stir-Fried Fish Cake with Scallions
When you want to make the most of every part of the scallion, especially its tender root, try this simple yet delicious seasoned side dish. Blanching the scallions significantly reduces their volume, making them perfect for mixing. Adding thinly sliced, chewy fish cakes creates a wonderful texture contrast, harmonizing beautifully with the fresh scallions. This dish is a fantastic accompaniment to any meal, so let’s get cooking!
Ingredients
- 3 sheets of square fish cake (eomuk)
- Scallions (jjokpa), about the same amount as the fish cake
- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 0.5 Tbsp finely ground red pepper flakes (gochugaru)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the 3 sheets of square fish cake. Place them in a sieve over a bowl and pour boiling hot water over them. This step softens the fish cake, making it easier to slice and mix.
Step 2
Once softened, thinly slice the fish cake. Aim for a thickness similar to the scallions, cutting them lengthwise into strips. Slicing them too thick can prevent the seasoning from penetrating well.
Step 3
Wash the scallions thoroughly. Separate the white and green parts, and then cut each section in half crosswise. This makes it easier to coat them evenly with the dressing.
Step 4
Ensure you have about the same amount of prepared scallions as the sliced fish cake. Having too many scallions might overpower the flavor of the fish cake.
Step 5
Now, it’s time to blanch the scallions. Bring a pot of water to a rolling boil, add 0.5 Tbsp of salt, and then add the prepared scallions. Stir them gently just once or twice with a fork immediately after adding them. Blanching them only briefly is key; overcooking will make them mushy and lose their pleasant texture.
Step 6
Quickly remove the blanched scallions from the boiling water and rinse them thoroughly under cold running water. This cools them down rapidly, helps maintain their vibrant green color, and stops the cooking process. Squeeze out as much excess water as possible.
Step 7
In a large mixing bowl, combine all the seasoning ingredients: 1.5 Tbsp soy sauce for soup, 1 Tbsp plum extract, 1 Tbsp sesame oil, 0.5 Tbsp finely ground red pepper flakes, and 1 Tbsp toasted sesame seeds. Whisk them together to create a delicious dressing.
Step 8
Finally, add the sliced fish cake and the squeezed scallions to the bowl with the dressing. Gently toss everything together with your hands, being careful not to mash the ingredients. Mix until everything is evenly coated with the flavorful seasoning. Enjoy your delicious Scallion and Fish Cake Muchim!
