KOREAN SPICY STIR-FRIED FISH CAKE (UHMOOK BOKKEUM) A LA MAANGCHI

Ingredients:
2 cups variety of fish cakes, cut into bite size
1/2 onion, sliced
2 cloves garlic, minced
1 stalk green onion, chopped
Sesame oil
1 green chili pepper, cut
2 tbs hot pepper paste
1 tbs sugar or corn syrup or honey
1 tbs oil
Roasted sesame seeds


Direction:

• Heat oil in the pan
• Stir fry fish cake until brown (crispy on the outside)
• Add onion, garlic, and chili pepper -- stir fry until yellow
• Add 2 tbs hot pepper paste and sugar -- to avoid burning, make sure to lift up the pan from the heat
• Turn down the heat and add sesame oil, sesame seeds, and green onion