Eomuk Bokkeum (Korean Fish Cake Stir-Fry) by a Netflix Chef

4~5

Fish cake (eomuk) – 400g (about 14 oz; Korean fish cake, sold frozen or refrigerated at Korean grocery stores)
Onion – 1
Garlic – 1 T (minced)
Cooking oil – 4 T
Toasted sesame seeds – to taste (for garnish)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Jin-ganjang – 2 T (Korean soy sauce for cooking; regular soy sauce can be substituted)
Corn syrup (mulyeot) – 4 T (Korean rice syrup; can substitute with corn syrup or honey)
Sugar – 1 T
Chamchi-aek – 0.5 T (Korean tuna-based liquid seasoning sauce; can substitute with fish sauce or a splash of soy sauce)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Cut the fish cake and onion into bite-sized pieces.
Mix all the sauce ingredients together to make the seasoning sauce.
Tip.If the sugar doesn't dissolve easily, add 1 T of water to make mixing easier.
Heat about 4 T of cooking oil in a pan and sauté the minced garlic until fragrant.
Once the garlic smells fragrant, add the fish cake and stir-fry over medium heat for about 2 minutes.
Add the onion and the prepared sauce all at once, then stir-fry quickly over medium-high heat for about 3 minutes.
Tip.Simmering the sauce too long can burn it quickly because of the corn syrup, so the key is to stir-fry briefly over medium-high heat.
Finish by sprinkling toasted sesame seeds on top, and it's ready to serve.