Popular as either a snack or part of a ban chan array.

Note: There are many different types of fishcake. This recipe works well with any flat sheet style of fishcake, however the roughly 6 inch by 9 inch by ¼ inch with the medium to dark brown “skin” and off white center is best.

  • Difficulty: Easy
  • Total: 15 minutes
  • Active: 15 minutes

Ingredients (11)

  • 2 sheets flat Korean fish cake
  • 1 small onion
  • 1 small carrot
  • blended sesame/soy bean oil (or vegetable cooking oil)

Stir Fry sauce

  • 1 tablespoon Soy sauce
  • 1 tablespoon light brown sugar
  • 1 teaspoon Refined rice wine
  • 2 cloves fresh garlic
  • ¼ inch knob of fresh ginger
  • 1 teaspoon Sesame oil


  1. Mix Sauce– Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a small mixing bowl and mix well.
  2. Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
  3. Thin slice carrot and onion.
  4. Cooking– Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes. Add carrot, onion, and sauce, and stir fry for three to four minutes.
  5. Serve warm as a snack, or chill and serve as part of a ban chan array.