Sweet and Sour EoMuk (Korean Fried Fish Cake)

The other day I was on a quest to use up things I had in the freezer before going to the market to buy more stuff. I found a package of EoMuk which is Korean fried fish cake. They're thin, flat, and square-shaped. I'm not too familiar with authentic Korean cooking and really needed to prepare something quick and easy so I decided to turn them into a sweet and sour stir fry dish. I added chili sauce to make it a little spicy.

Makes 6-8 servings

5 sheets fried fish cake (cut into triangles)
1 large carrot (peeled and cut diagonally)
1 red bell pepper (sliced)
1 shallot (finely diced)
2 T. sugar
2 T. ketchup
1 T. chili sauce
1 t. soy sauce
2 T. water
1 T. oil

Cooking instruction:

1. Heat oil in a wok or large pan. Add shallots and cook until opaque.

2. Add bell peppers and carrots and cook for a few minutes until the carrots get a bit tender, but not overcooked. Add fried fish cake.

3. In a small bowl, mix sugar, ketchup, chili sauce, soy sauce, and water. Add mixture to pan and stir fry for a few minutes.

4. Serve with steamed rice.