Korean Fish Cake Stir-Fry (Eomuk Bokkeum)韩式炒鱼饼

Method做法

1. Warm the oil in a skillet, then add the garlic, onion, and carrot and stir until the onion starts to soften.

   锅里倒油烧热，下蒜、洋葱和胡萝卜翻炒，炒到洋葱开始变软。

   Medium · 3–4 min中火 · 3–4分钟

   The garlic smells fragrant and hasn't gone dark at the edges.蒜出香，边上没有发黑。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Add the fish cake and the white parts of the scallions. Stir-fry, pulling apart any folded pieces so they heat through evenly.

   下鱼饼和葱白翻炒，把叠在一起的片拨开，让它们均匀热透。

   Medium · 2 min中火 · 2分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Pour in the sauce and toss until it's absorbed and the fish cake is steaming hot all the way through. If the package says to heat it longer, go with that.

   倒进酱汁翻炒，炒到汁被吸干、鱼饼里外都热透冒气。包装上要求加热更久的话，就按包装来。

   Medium-low · 3–4 min中小火 · 3–4分钟

   The fish cake and the thickest carrot pieces are tender.鱼饼和最厚的胡萝卜都软了。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Turn off the heat, toss in the green scallion parts and sesame seeds, and serve as a small protein side. It has fish and may contain wheat or egg.

   关火，拌入葱绿和芝麻，当作一份小蛋白质配菜上桌。含鱼，也可能含小麦或蛋。

   No heat · 1 min不开火 · 1分钟

   A light glaze coats everything, not a deep pool of sauce.薄汁挂匀，不泡一汪酱。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。