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
Scale
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
