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Korean Fish Cake Stir Fry (Eomuk Bokkeum) Recipe

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4.2 from 21 reviews

Korean Fish Cake Stir Fry (Eomuk Bokkeum) is a flavorful and quick Korean side dish made by stir-frying frozen Korean fish cakes with fresh vegetables and a savory, slightly sweet sauce. It's garnished with toasted sesame oil and seeds, making it a perfect accompaniment to steamed rice or as part of a Korean meal.

Ingredients

Main Ingredients

  • 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 tablespoons soy sauce
  • 2 teaspoons mirin rice wine
  • 2 teaspoons honey
  • 1 teaspoon Gochugaru (Korean red chili flakes), more if desired

Garnish

  • 1 tablespoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Prepare Fish Cake and Vegetables: Thaw the frozen Korean fish cake if needed and slice into bite-sized pieces. Thinly slice the yellow onion, julienne the carrot, mince the garlic, and cut green onions into 2-inch pieces.
  2. Make the Sauce: In a small bowl, mix together soy sauce, mirin rice wine, honey, and Gochugaru. Adjust the spiciness by adding more Gochugaru if desired.
  3. Stir Fry Vegetables and Fish Cake: Heat a pan or skillet over medium-high heat. Add a little oil if necessary, then sauté the garlic until fragrant. Add yellow onion, carrot, and green onions; stir fry for approximately 2-3 minutes until vegetables start to soften.
  4. Add Fish Cake and Sauce: Add the sliced fish cake to the pan and pour in the prepared sauce. Stir fry together for 3-4 minutes, ensuring the fish cake is heated through and coated evenly with the sauce.
  5. Finish with Garnish: Remove from heat and drizzle toasted sesame oil over the stir fry. Sprinkle toasted sesame seeds on top for garnish before serving.

Notes

  • Frozen fish cake can be replaced with fresh or refrigerated if available.
  • Adjust the amount of Gochugaru according to your spice tolerance.
  • Serve this dish as a banchan (Korean side dish) with steamed rice and other Korean dishes.
  • For a vegetarian version, substitute the fish cake with firm tofu or a plant-based alternative.
  • Use low-sodium soy sauce to reduce salt content for a healthier option.

Find it online: https://recipethrive.com/korean-fish-cake-stir-fry-eomuk-bokkeum-recipe/