If you’re craving a dish that effortlessly bursts with flavor and texture, then this Korean Fish Cake Stir Fry Recipe is exactly what you need in your kitchen rotation. Combining tender fish cakes, crisp vegetables, and a savory-sweet sauce, this dish is a perfect harmony of Korean comfort food that’s quick to prepare yet deeply satisfying. Whether you’re new to Korean cuisine or looking to elevate your banchan game, this recipe brings a delightful medley to your plate that’s as colorful as it is delicious.
Ingredients You’ll Need
These ingredients are simple staples, each bringing their own magic to the stir fry. From the umami-packed fish cakes to the crunch of fresh vegetables and the subtle heat of gochugaru, every element contributes perfectly to the final flavor and texture.
- Korean fish cakes (about 10 oz, sliced into strips): The star ingredient, providing a chewy, savory base full of flavor and protein.
- Sesame oil (1 tablespoon): Adds a nutty aroma and richness that lets the dish sing.
- Vegetable oil (2 teaspoons): Perfect for sautéing without overpowering other flavors.
- ½ onion (thinly sliced): Brings sweetness and crunch to balance the fish cakes.
- 1 small carrot (julienned): Introduces a bright color and a subtle natural sweetness.
- 2 green onions (cut into 2-inch pieces): Offers freshness and a mild sharpness to finish the dish.
- 2 cloves garlic (minced): Essential for depth and an aromatic punch.
- Soy sauce (1 tablespoon): The backbone of the seasoning, lending salty umami.
- Sugar (1 teaspoon): Balances the savory notes with just the right hint of sweetness.
- Gochugaru (½ teaspoon, optional): Korean red pepper flakes that add a gentle warmth and color, customizable to your spice preference.
- Toasted sesame seeds (for garnish): For a lovely nutty crunch and visual appeal at the end.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Prepare Your Ingredients
Start by slicing the Korean fish cakes into bite-sized strips, thinly slicing the onion, julienning the carrot, and chopping the green onions into 2-inch pieces. Mince the garlic finely to ensure it disperses flavor evenly. Getting everything ready beforehand is key for a smooth stir fry.
Step 2: Sauté the Vegetables
Heat the sesame oil and vegetable oil together in a large skillet over medium heat. Toss in the sliced onion and julienned carrot, sautéing them gently for about 2 to 3 minutes until they start to soften but still hold a bit of crunch. This step infuses the oils with sweetness and creates a flavorful base for the dish.
Step 3: Add the Garlic
Stir in the minced garlic and cook for an additional 30 seconds. This short cooking time ensures that the garlic becomes fragrant without burning or turning bitter, releasing the essential aromatic foundation of the stir fry.
Step 4: Cook the Fish Cakes
Now it’s time to add those lovely fish cake strips. Stir them into the skillet and cook for 3 to 4 minutes, stirring occasionally to give them time to absorb the savory flavors and develop a pleasant slight crisp on the edges. The fish cakes are wonderfully adaptable and soak up the sauce beautifully.
Step 5: Season the Stir Fry
Pour in the soy sauce, sprinkle the sugar, and if using, add gochugaru. Toss everything thoroughly so that each piece of fish cake and vegetable strip is evenly coated with the sweet, salty, and mildly spicy mixture. Allow it to cook together for another 2 minutes to let the flavors meld into a perfect harmony.
Step 6: Add the Green Onions and Finish
For the final touch, stir in the green onions and cook for 1 more minute. This brief cooking time keeps their texture crisp and their flavor fresh, brightening up the dish before you take it off the heat.
Step 7: Garnish and Serve
Sprinkle toasted sesame seeds on top to add a delightful nutty crunch and that classic Korean finish. Your Korean Fish Cake Stir Fry Recipe is now ready to dazzle both your eyes and your taste buds.
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
Beyond toasted sesame seeds, you can experiment with a few thinly sliced fresh chili peppers if you want a bit more heat or a drizzle of a sesame oil glaze for extra aroma. Fresh cilantro or a squeeze of lime can also add a nice pop of brightness if you’re feeling adventurous.
Side Dishes
This stir fry pairs beautifully with steamed rice or sticky short-grain rice, which helps soak up the sauce. For a complete Korean meal, serve alongside kimchi or a simple cucumber salad to introduce a refreshing, tangy crunch that contrasts wonderfully with the rich fish cakes.
Creative Ways to Present
Try serving the Korean Fish Cake Stir Fry Recipe atop a bed of stir-fried noodles or kale for a fusion twist. Alternatively, wrap it in lettuce leaves with a dab of ssamjang sauce for a fun hand-held bite that’s perfect for shareable dinners or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Once cooled, place the leftovers in an airtight container and refrigerate for up to 3 days. The dish tends to firm up as it cools, so it’s best enjoyed within this timeframe for optimal texture and flavor.
Freezing
If you want to keep it longer, Korean Fish Cake Stir Fry Recipe freezes well. Pack it tightly in a freezer-safe container and it will stay good for up to 1 month. Just remember the texture may soften slightly after freezing and thawing.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally until heated through. Adding a splash of water or oil helps prevent sticking and revives the moisture of the fish cakes and vegetables. Microwaving works too but can make the texture less appealing.
FAQs
Can I use frozen Korean fish cakes for this recipe?
Absolutely! Frozen fish cakes work just as well—just thaw them before cooking for the best texture. They absorb flavors wonderfully, so no worries about using frozen ones.
Is gochugaru necessary?
Not at all. Gochugaru adds a lovely touch of heat and the distinctive Korean red pepper flavor, but you can omit it if you prefer a milder dish or substitute with a pinch of paprika.
Can I add other vegetables?
Definitely! Feel free to include bell peppers, zucchini, or mushrooms to add more color and nutrients. Just adjust cooking times to ensure everything stays crisp-tender.
How spicy is this dish?
The spice level is mild by default, especially if you use only half a teaspoon of gochugaru. You can increase or skip it based on your heat preference, making this dish quite flexible.
Is this recipe gluten-free?
Traditional soy sauce contains gluten, but you can switch to tamari or a gluten-free soy sauce to easily make this dish safe for gluten-sensitive diners.
Final Thoughts
There’s just something so wonderfully satisfying about making and sharing this Korean Fish Cake Stir Fry Recipe. It’s fast, packed with flavor, and versatile enough to fit into any weeknight meal plan or special gathering. Trust me, once you try it, this dish will quickly become a favorite in your home — perfect for whenever you want a tasty taste of Korea at your table.
Print
Korean Fish Cake Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
Description
Korean Fish Cake Stir Fry, also known as eomuk bokkeum, is a savory and slightly sweet Korean side dish featuring sliced fish cakes stir-fried with vegetables and seasoned with soy sauce, garlic, and optional Korean red pepper flakes. This quick and flavorful banchan is perfect for adding a delicious touch to any Korean meal, whether served hot or cold.
Ingredients
Fish Cakes and Sauce
- 1 package Korean fish cakes (about 10 oz, sliced into strips)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon gochugaru (Korean red pepper flakes, optional)
Vegetables and Aromatics
- ½ onion (thinly sliced)
- 1 small carrot (julienned)
- 2 green onions (cut into 2-inch pieces)
- 2 cloves garlic (minced)
Oils and Garnish
- 1 tablespoon sesame oil
- 2 teaspoons vegetable oil
- Toasted sesame seeds for garnish
Instructions
- Prepare the Vegetables: Thinly slice the onion and julienne the carrot. Cut the green onions into 2-inch pieces and mince the garlic cloves to have all ingredients ready for cooking.
- Heat Oils and Sauté Vegetables: In a large skillet over medium heat, add the sesame oil and vegetable oil. Once hot, add the sliced onion and julienned carrot, sautéing for 2–3 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, releasing its aroma but avoiding burning.
- Cook Fish Cakes: Add the sliced fish cakes to the skillet. Stir and cook for 3–4 minutes, allowing them to heat through and absorb flavors.
- Season the Stir Fry: Pour in the soy sauce, sprinkle the sugar, and add gochugaru if you prefer a spicy kick. Toss all ingredients together to evenly coat the fish cakes and vegetables, cooking for another 2 minutes.
- Finish with Green Onions: Add the green onion pieces and stir-fry for 1 more minute to combine flavors and slightly soften the green onions while retaining some crunch.
- Garnish and Serve: Remove the skillet from heat, transfer the stir fry to a serving dish, and sprinkle with toasted sesame seeds before serving. Enjoy this flavorful side dish hot or at room temperature.
Notes
- Korean fish cakes (eomuk) are typically found in the frozen or refrigerated section of Asian markets.
- This dish can be served hot or cold, making it versatile for meal prep or banchan.
- You can adjust the spice level by increasing or omitting the gochugaru according to your preference.
- For a vegetarian variation, substitute fish cakes with tofu or seitan, though this will change the traditional flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stirfry
- Cuisine: Korean
