Eomuk Bokkeum: Stir-fried Fish Cakes in Savory Sauce

Slice the fish cakes into bite-sized pieces, about 1 cm wide. If desired, blanch them in boiling water for 30 seconds to remove excess oil, then drain well.

Slice the onion thinly, julienne the carrot, and chop the green onion into 2-inch pieces.

In a small bowl, combine the soy sauce, minced garlic, sugar (or oligosaccharide), gochugaru (if using), and water. Mix well to create the sauce.

Heat cooking oil in a large skillet or wok over medium-high heat. Add the sliced onion and julienned carrot, and stir-fry for 2-3 minutes until slightly softened.

Add the prepared fish cakes to the skillet and stir-fry for another 1-2 minutes.

Pour the prepared sauce over the fish cakes and vegetables. Continue to stir-fry for 3-4 minutes, until the sauce has thickened and coated everything evenly.

Remove from heat. Stir in the chopped green onion and sesame oil. Garnish with toasted sesame seeds before serving.