Prep 5 min·Cook 7 min

1. 1You're here
   Step 1.

   Put the fish cake in a sieve and pour over a kettle of boiling water to rinse off the excess oil. Drain and cut into 2 × 5 cm strips.

   250 g Korean fish cake sheets (eomuk)

   Boil / blanch
2. 2
   Step 2.

   Heat the oil in a frying pan over medium heat. Fry the garlic, onion and carrot for 1–2 minutes until the onion softens.

   1 tbsp Cooking oil2 cloves Garlic, minced½ Onion, slicedabout ½ Carrot, cut into thin strips

   2 minStir-fry
3. 3
   Step 3.

   Add the fish cake and stir-fry for 2 minutes.

   250 g Korean fish cake sheets (eomuk)

   2 minStir-fry
4. 4
   Step 4.

   Add the soy sauce, sugar, honey, water and gochugaru if using. Toss for 1–2 minutes until the liquid has been absorbed and the fish cake looks glossy.

   1½ tbsp Light soy sauce1 tsp Sugar1 tbsp Honey or golden syrup3 tbsp Water1 tsp Gochugaru, for a spicy version

   2 minStir-fry
5. 5
   Step 5.

   Stir in the spring onion and chilli, then take off the heat and finish with sesame oil and sesame seeds. Serve warm or at room temperature.

   1 stalk Spring onion, chopped1 Green chilli, sliced1 tsp Sesame oil1 tsp Toasted sesame seeds