Korean Name : uh-mook-gam-ja-bok-kem
uh-mook : fish cake
gam-ja : potatoes
bok-kem : stir-fry
Ingredients [click here for details]
1 potato, sliced into semicircles
3 pieces 6*6 inch size fish cake, sliced
1/3 medium size onions, sliced into thin strips
3 green onions, cut into 4 segments
1 + 1/2 Tbsp garlic, minced
1.5 Tbsp Soy Sauce
1 tsp Sugar
1 Tbsp dry white wine
1 tsp sesame seeds oil
a pinch of ground pepper
[optional] black sesame seeds for garnish
[optional] 2 Thai peppers
Cooking Instruction
1. On a hot pan, put oil and minced garlic, and cook till garlic become translucent. If you desire, you can add Thai pepper for hot flavor.
I don't eat this pepper itself because it is too spicy. I just used it for flavor.
(Don't rub your eyes after you touch that chili: click here to see the scale of hotness of peppers.)
2. Add potato slices, and keep frying.
3. Add onion slices and stir well.
4. Add fish cake and green onions into a pan.
5. Add 1.5 Tbsp of Soy sauce, 1 tsp of sugar, a pinch of ground pepper, 1 tsp of sesame seeds oil and 1 Tbsp of dry white wine to a pan, and fry till all the vegetables are cooked.
How to Serve
Place it on a serving plate with tongs. Add some sesame seeds for garnish.
You can keep it in a refrigerator for several days.
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