Uh mook means fish cake in Korean. There are many shapes and varieties and they are usually found in the frozen food section in Asian markets. It's one of those foods that is very nostalgic for us because it was a common side dish in our lunch boxes when we went to school and we could always find it at street food carts. It's kind of a guilty pleasure since it's usually not that healthy for you, but we try to make up for it by buying the more expensive fish cakes made with natural ingredients.
This dish is an easy and tasty side dish made by stir frying it in soy sauce.
2 T cooking oil
2 sheets fish cake (100g) sliced into 1/2" slices
1/2 small onion sliced
2 T sliced red or green pepper
2 cloves garlic thinly sliced
1 1/2 T soy sauce
1/2 T sugar
1 t sesame seeds
1. Heat the oil in a frying pan on medium heat and add the garlic. Cook until you can smell the garlic cooking.
3. Add the fish cake slices. Stir around until the fish cake is soft, a couple minutes.
5. Add the sugar. Reduce heat and mix it around until the sauce is absorbed and the fish cake is an even golden brown. 1-2 minutes.
6. Add some pepper.
7. Add the pepper slices. Stir around until the pepper is slightly wilted.
Sprinkle with sesame seeds and put on a cute plate. Ready to serve with some rice and kimchi and any other dish. It will also last for another day or two in the fridge, and it's great to pack in a lunch box with rice.