Misty Yoon

I made use of a couple of potatoes left in the basket.  This dish is fairly easy to make and I can prepare it ahead time. ~ It tastes really good with rice.

My favorite fish cake brand.

Today’s Recipe~

3 medium potatoes, peeled and julienned

4 Korean fish cakes

1/2 large carrot, peeled and julienned

1 large jalapeno , into thin strips

1 tablespoon minced garlic

2 tablespoons canola oil

1 tablespoon sea salt

2 tablespoons chopped green onion

1 tablespoons sesame seeds

1 teaspoon sesame oil

black pepper

additional salt

Peel the potatoes and wash and cut them into julienne strips.

Soak the potato strips in water about 10 minutes until or soak them until you are ready to cook.

In a medium pot, bring water to a boil, add fish cake and blench and quickly remove. (This helps remove unwanted oil)  Cut the fish cakes into thin strips.

If you are in a hurry, julienne carrot, onion and jalapeno in advanced and keep them in the refrigerator.

Lets cook~

In a large skillet, add 2 tablespoons oil over medium high heat;add the potatoes, carrot, and jalapeno.

Stir with a wooden spoon for about 2 minutes. Add minced garlic and salt.

Add fish cake. Saute and stir often with a wooden spoon.  Lower the heat and season with additional salt depending on your taste.

Saute until potato strips  are fully cooked. Turn off the heat and add sesame oil and seeds.  Garish with green onion and additional sesame seeds.

Sheena likes dish as long as it is not too spicy…  Zachary doesn’t like  it yet.

This entry was posted on Tuesday, June 8th, 2010 at 9:02 pm and is filed under Korean Dishes, What's Cooking?. You can leave a response, or trackback from your own site.