Eomuk-bokkeum (Stir-fried Fish Cake)
A classic Korean side dish of fish cake stir-fried with vegetables in a sweet soy sauce. Made from everyday ingredients in one pan in 10 minutes, and just as good cold for lunchboxes.
Ingredients
- Fish cake sheets (eomuk) · about 200g, cut bite-size4 sheets
- Onion · sliced0.5
- Large green onion · sliced on the bias0.5
- Carrot · julienned, optional0.25
- Green chili · optional1
- Cooking oil1 tbsp
- Toasted sesame seeds1 tsp
- Sauce
- Soy sauce1.5 tbsp
- Oligo syrup (or corn syrup)1 tbsp
- Sugar0.5 tbsp
- Minced garlic0.5 tbsp
- Sesame oil1 tsp
- Chili flakes (gochugaru) · optional0.5 tsp
Steps
- ⏲ 2 min
Blanch the fish cakes briefly (or pour hot water over them in a sieve) to remove surface oil, then cut into bite-size pieces.
- ⏲ 1 min
Stir the sauce ingredients (soy, syrup, sugar, garlic, sesame oil, chili flakes) together in a small bowl.
- ⏲ 2 min
Heat the oil in a pan over medium and stir-fry the onion and carrot 1–2 minutes until softened.
- ⏲ 3 min
Add the fish cakes and stir-fry 2–3 minutes until lightly golden.
- ⏲ 3 min
Pour in the sauce and toss to coat evenly. Add the green onion and chili and stir-fry 1–2 minutes more until glossy.
- ⏲ 1 min
Off the heat, sprinkle with sesame seeds. Great warm or cooled as a lunchbox side.
Tips & Variations
Variations
- Soy (mild): Skip the chili flakes for a kid-friendly soy version.
- Spicy: Add 1 tsp gochujang for a spicy kick.
- Saucy: Add 2–3 tbsp water to the sauce for a moist version great over rice.
- Ketchup style: Sweet-and-tangy with ketchup and soy (snack-bar style).
Tips
- Blanch the fish cakes to remove oil so they take the sauce and aren't greasy.
- Premix the sauce and add it all at once for even coating.
- Stir-fry fast over medium heat — long high heat makes fish cake chewy.
- Add the syrup at the end for gloss without burning.
- It tastes great cold, so it's perfect for lunchboxes and make-ahead banchan.
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