Korean Stir Fry Fish Cakes (Uh-Mook Jorim)

Spicy and sweet combination of this fish cake dish goes very well together.  Here is our adaption of Korean Cuisine’s fish cake dish.  I think you will find out fairly straight forward to make and delicious if you like fish.

Ingredients:

6 Fried Fish Cake pieces

2 tbsp  Minced garlic

2 tbsp Rice wine

1/4 cup Water

3 tbsp Korean soy sauce or any brand of your choice

1 tbsp Sesame oil

1 tbsp organic blue agave or corn syrup

3/4 tbsp Korean red pepper flakes

1/2 cup White onions

1/2  cup Mushrooms (your desired choice ie. king oyster mushroom, shiitake mushrooms)

1/4 cup Green onions

Directions:

1. Cut and slice thinly, half cup of white onion (or half of an white onion) . Also cut up some green onions and garlic, then set them aside for later.

2. Prepare the fish cake by taking 6 pieces of fish cake and soak them in water for 2-3 minutes to wash out some of the oil from the fish cake.

3. In a bowl, mix in minced garlic, rice wine, water, Korean soy sauce, sesame oil and blue agave for the sauce and set aside for later.

4. Cut the fish cake lengthwise and then slice it up like so.

5. In a pan or wok, heat up some oil (grape seed oil recommended because it has a higher burning point)

6. Toss in the sliced white onions into the wok and let that cook until it is about to turn slightly transparent.

7. Stir in the cut up fish cakes right into the wok along with the onions, stir and let it cook for a minute while stirring.

8. Now add in the sauce that should be prepared, then set aside from earlier into the mix of fish cake and onions.

9. Stir the fish cakes some more and then add in Korean red pepper flakes.

Optional: At this point, you can throw in any number of vegetables. If you have any green or red peppers on hand add them for extra kick or you can add mushrooms,etc. The skies the limit!

10. Once most of the liquid is almost reduced, Mix and stir in the green onions well and continue to let it boil on low heat (for another minute or so).

11. Now you’re ready to serve this dish with some rice and it’s good to go. Enjoy!

If you happen to have some left over fish cake, they are great addition to a bowl of ramen with eggs.

Korean Stir Fry Fish Cakes (Uh-Mook Jorim)

Yield: 2 Servings

Prep Time: 10

Cook Time: 10

Total Time: 20

Ingredients:

6 Fried Fish Cake pieces

2 tbsp Minced garlic

2 tbsp Rice wine

1/4 cup Water

3 tbsp Korean soy sauce or any brand of your choice

1 tbsp Sesame oil

1 tbsp organic blue agave or corn syrup

3/4 tbsp Korean red pepper flakes

1/2 cup White onions

1/2 cup Mushrooms (your desired choice ie. king oyster mushroom, shiitake mushrooms)

1/4 cup Green onions

Directions:

1. Cut and slice thinly, half cup of white onion (or half of an white onion) . Also cut up some green onions and garlic, then set them aside for later.

2. Prepare the fish cake by taking 6 pieces of fish cake and soak them in water for 2-3 minutes to wash out some of the oil from the fish cake.

3. In a bowl, mix in minced garlic, rice wine, water, Korean soy sauce, sesame oil and blue agave for the sauce and set aside for later.

4. Cut the fish cake lengthwise and then slice it up like so.

5. In a pan or wok, heat up some oil (grape seed oil recommended because it has a higher burning point)

6. Toss in the sliced white onions into the wok and let that cook until it is about to turn slightly transparent.

7. Stir in the cut up fish cakes right into the wok along with the onions, stir and let it cook for a minute while stirring.

8. Now add in the sauce that should be prepared, then set aside from earlier into the mix of fish cake and onions.

9. Stir the fish cakes some more and then add in Korean red pepper flakes.

Optional: At this point, you can throw in any number of vegetables. If you have any green or red peppers on hand add them for extra kick or you can add mushrooms,etc. The skies the limit!

10. Once most of the liquid is almost reduced, Mix and stir in the green onions well and continue to let it boil on low heat (for another minute or so).

11. Now you're ready to serve this dish with some rice and it's good to go. Enjoy!

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3 Responses to “Korean Stir Fry Fish Cakes (Uh-Mook Jorim)”

  1. #
    1
    Judy Leung — June 4, 2011 @ 4:47 pm

    looking good and I think eating good too

    Reply

  2. #
    2
    Kristi Rimkus — June 5, 2011 @ 1:39 pm

    This looks delicious. My mouth is watering when I look at the picture with rice. Yum!
    Kristi Rimkus recently posted..Easy Peasy Pizza and NuNaturals Stevia WinnersMy Profile

    Reply

  3. #
    3
    Carolyn Jung — June 5, 2011 @ 3:35 pm

    A perfect meal — sweet-savory-spicy fish cakes in a sauce you just want to lap up with all that nice fluffy steamed rice.

    Reply

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