Cooking Attempt #7: 오뎅조림 (Fish cake stir fry)

I made some fish cake soup over the weekend, but all the flavour went out of it into the broth, so I decided to make something else with the rest of the fish cake.
This is a side dish that you eat with rice. I had mine with kimchi and some nori. Yum.

Fish cake - 400g - This comes in all shapes and sizes. If it's too big, then cut it to bite-size.
Onion - chopped
Green pepper - chopped
Green onion - chopped
Hot pepper - chopped
Carrot - diced
Soy sauce - 3 tbsp
Sesame oil - 1 tbsp
Sugar - 1 tbsp
Chili paste - 1 tbsp

Boil some water and dip the fish cake pieces in it briefly. Fish out the fish cake pieces and dunk them in cold water. When they've cooled down, cook it in a frying pan/wok with a bit of oil until it starts to brown over medium heat. Push it to one side of the pan, so that you can cook the veggies with the soy sauce, sesame oil and sugar. Once the veggies start to soften, add the chili paste and mix it until it dissolves. Then mix everything together, making sure that the fish cake is coated evenly. Before you eat, sprinkle some sesame seeds on top.

This is the spicy version. If you like something milder, then just forego the hot pepper and chili paste. Yummy yum!