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spicy fishcakes

By Lori – November 7th, 2009

I’m still on my Korean kick so I made this recipe tonight: spicy fish cakes. I guess these are technically a side dish, but I just ate a good portion with some rice for dinner while I was making approximately 85 tonnes of kimchi.
Korean food
Not bad, but I am exhausted. (See bit about excessive amounts of kimchi.)

Previous dinners from Lori

Ingredients: , , , , , , , ,

Posted in I Cooked.

5 comments

5 Responses

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  1. gomichild says

    Oooh bite sized … interesting… 85 tonnes of kimchi????

    November 7th, 2009, 9:51 pm
  2. Lori says

    It ended up being 5 large containers (three different types of kimchi–radish, cabbage, cucumber) and one smaller container (misc leftover veggies). Luckily I do have a friend or two I can give some of this to…

    November 7th, 2009, 10:18 pm
  3. gomichild says

    I see a lot of Korean dinners in your future!

    November 7th, 2009, 10:27 pm
  4. es el queso says

    where are you burying it?

    November 8th, 2009, 12:14 am
  5. Lori says

    In my fridge :P

    You can fake the buried fermentation trick by leaving the kimchi out at room temp for 12-36 hours and then store in the fridge. It tastes like genuine kimchi in a couple of days, though I’ll eat it “fresh.”

    November 8th, 2009, 9:50 am

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