How to Make Baek Jong-won's Stir-Fried Fish Cakes, a Recipe That's the Talk of the Town Among Homemakers

There are not many traditional Korean foods that captivate children's palates. As Westernized eating habits have become familiar, this food culture has naturally taken root, and exposure to foods from Korea and around the world has led to the introduction of many dishes tailored to children's tastes. Even so, if asked to name a food perfectly suited to children, almost everyone would choose stir-fried fish cakes. Along with sausages, stir-fried fish cakes are a regular feature on children's tables.

Fish Cakes and Stir-Fried Fish Cakes

Fish cakes are usually made from white-fleshed fish such as yellow croaker or from squid. Mashed fish flesh is mixed into a dough with salt, sugar, starch, cooking wine and other ingredients, shaped in various forms, and then steamed, grilled or fried. An appropriate amount of salt is about 3% of the fish's weight. The food originated in Japan, where it was mainly used for ceremonial purposes. It was first introduced to Korea in the 1700s and appears in a cookbook written by Yi Pyo, an interpreter for Japanese affairs. Made by stir-frying fish cakes with various vegetables, stir-fried fish cakes are a savory side dish with the distinctive flavor of fish cakes and are commonly served on Korean tables.

How to Make Baek Jong-won's Stir-Fried Fish Cakes

1. Cut the fish cakes into various shapes.
2. Add oil to a heated pan, then add the minced garlic and sauté.
3. Add the fish cakes and thinly sliced potato, then pour in just enough water to cover about one-third of the ingredients and bring to a boil.
4. Add equal amounts of sugar and soy sauce.
5. When the liquid begins to reduce, add the onion, chili pepper and green onion, then stir-fry.
6. Finish with a drizzle of sesame oil and transfer to a plate.

[FamTimes = Reporter Jeong So-ra]