Korean Stir-Fried Fish Cake (Eomuk Bokkeum)

Step 1

If using frozen fish cake, run it under warm water for 30 seconds to thaw just enough to cut, so it stays firm but is easier to slice.

Step 2

Lay the fish cake on a cutting board and slice it crosswise into 1/4-inch-thick pieces, like slicing a loaf of bread, creating flat rectangular slices.

Step 3

Cut the onion in half lengthwise from root to tip, then lay the flat side down and slice it crosswise into thin half-moons about 1/8 inch wide.

Step 4

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 5

Slice the scallions on a diagonal (at a 45-degree angle to the stalk) into 1-inch-long pieces, keeping white and green parts separate.

Step 6

In a small bowl, stir together the soy sauce and gochujang until the mixture is uniform and no streaks of color remain.

Step 7

Place a 10-inch or 12-inch skillet over medium-high heat and pour in the oil, then wait about 45 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 8

Add the fish cake slices and cook without moving them for 2 minutes until the bottoms turn light golden, then stir and cook for another 90 seconds.

Step 9

Push the fish cake to the side of the skillet, add the minced garlic to the empty space, and stir the garlic constantly for 20 seconds until it becomes fragrant.

Step 10

Add the sliced onion to the skillet and stir everything together, cooking for 2 minutes until the onion softens slightly but still has a slight bite.

Step 11

Pour the soy-gochujang sauce over the fish cake and onion, then stir constantly for 60 seconds until the sauce coats everything evenly and looks glossy.

Step 12

Remove the skillet from heat and stir in the white parts of the scallions, then sprinkle the green parts on top.