1 pkg. (14 oz.) pre-cooked Korean fishcakes
2 tbsp. sesame oil (or more to taste)
Sesame seeds (optional)
2 tbsp. Korean coarse crushed dried red pepper (more or less to taste)
1 tsp. crushed garlic (or more to taste)
1/2 tsp. grated fresh ginger
1/2 cup soy sauce
1/3 cup water
1 stalk green onions
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Directions:
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Thaw fishcakes if frozen. Cut fishcakes into bite sized pieces. Place all ingredients except green onion into medium saucepan. Bring to boil then reduce to medium heat for 5 minutes. Stir occassionally. The fishcakes will appear slightly bloated while boiling and absorb most of the liquid. Stir in the chopped green onions. Remove from heat and cool. The fishcakes will reduce back to near original size when cooled. Store in airtight container in refrigerator. Will keep up to 2 weeks. Serve cold. Tastes best with rice.
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I will often not grate the ginger nor crush the garlic for this recipe. Instead, use slices of the peeled ginger and pound the garlic with the flat of a knife. This will keep the shapes of the ginger and garlic and easy to remove when done cooking. The essences remain with the fishcake and no one bites into a sharp taste of either.
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