1. Bring a medium pot of water to a boil. Plunge the eomuk sheets for 30 seconds. Drain and cool. This step removes excess oil and makes the fish cakes tender, but you can skip it if you want.
2. Thinly slice the vegetables. Combine all the sauce ingredients in a small bowl, and mix well until the sugar is dissolved.
3. Heat a non-stick pan with a tablespoon of oil over medium high heat. Add the vegetables, and cook for a minute until slightly softened. Reduce the heat to medium. Add the fish cake, and stir-fry for 2 minutes.
4. Drizzle the sauce over the fish cake and vegetables. Stir well, and cook until the sauce is all absorbed and the fish cakes and vegetables are tender, about 2 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (610g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 35mg||1 %|
|Potassium 2675.9mg||70 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 24.3g|
|Protein 14g||20 %|
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Calories per serving: 189
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