Instructions

Preparation (The Dual-Peeler Method)

Carrots: First, use a standard vegetable peeler to remove the skin. Then, switch to a julienne peeler to create long, thin, uniform strands.

Tip: Using a julienne peeler creates a slightly rough surface on the carrot, which helps the seasoning cling better than a knife-cut slice.

Fish Cakes: Stack the sheets and slice them into thin strips to match the length and shape of the carrots.

The "Dry Roast" Step

Place the carrots and fish cakes into a large pan without adding any oil yet.

Sauté over medium heat until the carrots soften and the excess moisture begins to evaporate.

Tip: Roasting them "dry" first allows the ingredients to absorb the seasonings more deeply once they are added.

Seasoning

Add the soy sauce, Korean corn syrup, and dashi.

Increase the heat slightly and toss everything together. Continue cooking until the liquid is reduced and the carrots are beautifully glazed and shiny.

The Finish

Turn off the heat and swirl in the sesame oil to preserve its fresh aroma.

Transfer to a plate and sprinkle generously with toasted sesame seeds.