AI-generated imageKorean Fish Cake and Cucumber Chili-Vinegar Salad (2 servings)
A quick Korean side dish of blanched sheet fish cakes with fresh vegetables and chili-vinegar sauce, rather than stir-fried fish cakes.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Follow the fish-cake package heating directions, heat in boiling water and drain.
- 02
When cool enough, slice the fish cakes into 1 cm strips.
- 03
Wash and slice cucumber and onion thinly; chop scallion.
- 04
Toss fish cakes and vegetables with chili-vinegar sauce and sesame oil.
- 05
Top with sesame; serve promptly and refrigerate leftovers.
Helpful source links
Before you cook
Read packaging for fish, wheat, egg and soy and follow heating directions; check chili sauce and sesame. Do not leave heated fish cake at room temperature.
Allergens: 생선, 밀(제품별), 달걀(제품별), 대두(제품별), 참깨
Image & source credits
AI-generated image.
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