Korean Fish Cake Stir Fry (Eomuk Bokkeum)

A bowl of Korean fish cakes topped with sesame seeds.

Korean Fish Cake Stir Fry (Eomuk Bokkeum)

Korean fish cake stir fry tossed in a sweet and savory umami sauce makes the most delicious quick and easy side dish. This easy Korean fish cake side dish can be ready in under 10 minutes!

Course Appetizer, Appetizer & Sides, Side Dish

Cuisine Korean

Keyword eomuk, fishcake recipe, Korean fish cake, Korean fish cake recipe, Korean fish cake recipes, Korean fish cake side dish, Korean fish cakes, Korean side dish fish cake, spicy fish cake, stir fried fish cake, stir fry fish cake

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 72kcal

Author Megan

Equipment

Ingredients

Stir Fry

4 sheets (250 g) Korean fish cake frozen
½ yellow onion thinly sliced
¼ cup carrot julienned
3 cloves garlic minced
3 stalks green onions cut into 2 inch pieces

Sauce

2 tablespoon soy sauce
2 teaspoon mirin rice wine
2 teaspoon honey
1 teaspoon Gochugaru more if desired

Garnish

1 tablespoon toasted sesame oil
1 teaspoon toasted sesame seeds for garnish

Instructions

Blanch the fish cakes. Boil water in a medium saucepan. Once the water is boiling turn off the heat and blanch the fish cake in the hot water for 30 seconds or until softened. Pat dry and cut into bite sized strips.
Combine the sauce. In a small mixing bowl, add the soy sauce, rice wine, honey, and gochugaru. Mix until combined. You can add extra gochugaru if you’d prefer spicier fish cakes.
Cook. Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Once the skillet is hot, add the sliced onion and garlic. Saute and stir continuously until translucent and golden brown about 3 minutes. Then add the fish cake, shredded carrots, and green onion and toss them together for about 2 minutes or until softened.
Add sauce. Add the sauce and toss to combine. Continue cooking the fish cakes until the sauce evenly coated.
Serve. Remove from heat and finish by mixing in the sesame oil and sprinkling on the toasted sesame seeds for garnish. Enjoy!

Notes

Quickly blanch the fishcake in hot water. When the water in your pot reaches a boil, turn off the heat and immediately add the fishcake. This is to simply defrost the fishcake and prevent it from overcooking.
Saute the aromatics until fragrant: this is an important step to fully bring out the rich flavors from the onion and garlic. Cook the aromatics on medium heat and wait for the onions to caramelize before adding the fish cakes.
Turn off the heat before adding sesame oil. Toasted sesame oil is a finishing oil that should not be heated too long or it will lose its flavor. For the richest nutty flavor, make sure to turn off the heat before adding the toasted sesame oil.
Storage Instructions: You can store this Korean fish cake recipe in an air-tight container in the refrigerator for up to 4-5 days. To serve: you can serve the spicy fish cake cold from the refrigerator or warmed up in the microwave.

Nutrition