Korean Fish Cake with Chili Paste

Korean Fish Cake with Chili Paste (Photo by jslander/flickr)


100 g/3 1/2 oz fish cake
3 tablespoons oil
1 large onion, thinly sliced
1 teaspoon crushed garlic
2 teaspoons chilli paste with fermented
soy beans
2 teaspoons Korean chilli bean paste (gochujang)
1/2 teaspoon sugar
squeeze of lime juice (optional)


Slice the fish cake thinly into bite-sized strips. Heat oil and over gentle heat fry the onion, stirring, until tender but still slightly crisp. Add garlic and stir until golden, then stir in the two kinds of chilli paste. Add fish cake and heat through, sprinkle with sugar and lime juice and serve as an accompaniment to steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)