Use & cut half of the savory radish cake. Cut into squares. Keep aside. Click on the link below for our Steamed Radish Cake recipe.

Prep and measure all ingredients listed above. See pic below.

Heat 4 tbsp of oil in a wok or deep pan. Pan fry radish cake until pale golden. Add & spread the garlic, brown onion & chopped chili around the wok. Keep searing over medium heat, occassionally turning the pieces to further lightly brown the radish for maybe 2 mins.

Next, add 1 tsp korean chili paste (Gochujang), 1 tbsp of oyster sauce, 1 tsp of sugar and 1 tsp of korean fish sauce. Stir gently to mix. Once the pieces are well coated with the sauce, push it to one side of the wok or pan, pour 1-2 tbsp of oil, add the eggs, leave to lightly set then scramble and combine with the rest of the ingredients.

Add the bean sprouts. Stir for less than a minute. Turn off the heat. Serve immediately. Top with extra bean sprouts for the crunch and garnish with extra freshly chopped spring onion, cilantro or coriander leaves.