KOREAN SIDE DISH · BANCHAN
Stir-fried fish cakes
Fish cakes vary in fish content and sodium; check the nutrition label and ingredients.
Nutrition and its role in meals
Check the fish-cake label first
Fish cakes are processed products made with fish and starch, with varying fish content, protein and sodium. A fish ingredient does not automatically make a product high in protein or low in salt. Compare labels.
Before you eat
Fish cakes may also contain wheat, soy, egg or shellfish. Check ingredients, allergens and sodium on the package.
Recipe ingredients
- Korean fish cake 200g
- onion 80g
- carrots 40g
- soy sauce 20ml
- sugar 10g
- Water 40ml
- cooking oil 10ml
- Minced garlic 5g
Storage
Refrigerate perishable vegetable, tofu, egg and fish side dishes promptly. Serve only what you need, use clean utensils and follow storage instructions for packaged products.
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Sources and editorial scope
These are general roles of ingredients and nutrients, not claims that this dish prevents or treats disease or a measured nutrition analysis. Portions, cooking and seasoning change the final nutrition.