CookGo
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Fish Cake and Cucumber Salad

Cost $5, save $10

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 2 pieces of fish cake
    • 🥒 1/2 cucumber

  • Seasonings

    • 2 tbsp soy sauce
    • 1 tsp gochujang
    • 1 tsp chili powder
    • 🧄 1/2 tbsp minced garlic
    • 🧅 2 tbsp minced green onion
    • 🧅 2 tbsp minced onion
    • 2 tbsp corn syrup

STEPS

1

Slice the cucumber diagonally, then cut into smaller pieces. Place the cucumber in a bowl, sprinkle with salt, and let it sit for 15 minutes. Squeeze out excess water using a cloth.

2

Cut the fish cake into round slices about 0.5–0.7 cm thick.

3

Heat a pan and stir-fry the fish cake for 1 minute. Remove and set aside.

4

In the same pan, add soy sauce, gochujang, chili powder, minced garlic, minced green onion, minced onion, and corn syrup. Bring to a boil and simmer for 20–30 seconds.

5

Add the fish cake to the sauce and toss gently. Turn off the heat.

6

Transfer the fish cake and sauce to a bowl. Once the sauce cools completely, add the salted cucumber and mix well.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 10g
    Protein
  • 20g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh cucumbers for a crisp texture.Adjust the spice level by modifying the amount of chili powder and gochujang.Serve chilled for a refreshing side dish.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.