Sautéed Fish Cakes with Vegetables

When I was very young and still living in Korea, my grandmother would take me to the market every day to shop for dinner: fresh fish, fresh produce, fresh everything. I have strong memories of the fresh fish cakes made there, called auh-muk. They’re made of cooked white fish, like pollack, mixed with fillers, like potato starch, seasoned with spices, salt, and sugar, and then formed and fried into these super-tasty processed sheets that you can cut into noodle shapes and simmer into