Easy Korean Stir-Fried Fish Cakes (Eomuk Bokkeum)(VIDEO)
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Korean Stir-Fried Fish Cakes (Eomuk Bokkeum) are one of my favorite side dishes! They’re savory, a little sweet, and perfect with rice or other dishes. Make these in 10 minutes and eat them all week long!
Watch the Korean Stir-Fried Fish Cakes Recipe Video!
A Note from CJ
Korean Sides are the best!
The best part of eating at a Korean restaurant is the banchan (side dishes) – along with these Stir-Fried Fish Cakes, make your favorites at home like Korean Corn Cheese, Korean Bean Sprout Salad, Korean Spinach Side Dish (or Spicy Korean Spinach Side Dish!), Korean Braised Potatoes, Korean Cucumber Salad and Korean Egg Roll! Serve with mains like Korean Short Ribs (LA Galbi), Beef Bulgogi, Korean Braised Tofu, or Spicy Pork Bulgogi!
Ingredient Tips
- fish cakes – also called eomuk, these are sold in many forms (different shapes, sizes, sheets, sometimes with add-ins) but they are all made from pureed fish. For this recipe, I recommend buying thin rectangular sheets. You can cut them into whatever shape/size you prefer but I like them in 2″ rectangular strips.
- mirin – This is a sweet cooking wine. If you don’t have mirin, you can use rice vinegar + 1 tsp of sugar, or 1/4 cup water + 1 tbsp honey.
- sesame seeds – I like to use roasted sesame seeds for added texture. If you don’t have them, you can omit.
How to Make Korean Stir Fried Fish Cakes (Eomuk Bokkeum)
Cut Fish Cakes and Mix Sauce – Cut fish cake into 2″ long strips and slice the onions, mince garlic, cut scallion, and carrots and set aside. In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper until the sugar has dissolved.
Stir Fry Vegetables and Fish Cakes – Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add the garlic, onion, scallions, and carrot and stir fry for 1 minute until softened then add the sliced fish cake and stir-fry for 1 minute.
Add Sauce and Cook Until Absorbed – Immediately add the premixed sauce and stir to combine. Continue cooking for 1-2 minutes until the sauce has absorbed into the fish cakes. Garnish with sesame seeds and enjoy!
PRO TIPS
CJ’s Storage Tips
Store Korean Stir-Fried Fish Cakes (Eomuk Bokkeum) in an airtight container in the refrigerator for up to 4 days. They’re great for meal-prepping because the fish cakes will taste even better as they sit in the refrigerator.
Korean Fish Cakes are usually served cold but you can eat them warm (I prefer it this way!) – reheat until warmed through in the microwave.
If you tried this Korean Stir-Fried Fish Cake (Eomuk Bokkeum) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Stir-Fried Fish Cake (Eomuk Bokkeum)
Ingredients
- 12 oz fish cake, cut to 2" long strips
- 1/4 onion, thinly sliced
- 3 cloves garlic, minced
- 1 scallion, cut to 2" pieces
- 1 carrot, cut to 2" matchsticks
- 3 1/2 tbsp light soy sauce, (low sodium)
- 2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 tsp black pepper
- 2 tbsp neutral oil
- 1/2 tsp sesame seeds
Instructions
- Cut fish cake into 2" long strips and slice the onions, mince garlic, cut scallion, and carrots and set aside.
- In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper until the sugar has dissolved.
- Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add the garlic, onion, scallions, and carrot and stir fry for 1 minute until softened. Add the sliced fish cake and stir-fry for 1 minute.
- Immediately add the premixed sauce and stir to combine. Continue cooking for 1-2 minutes until the sauce has absorbed into the fish cakes. Garnish with sesame seeds and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Stir-Fried Fish Cake recipe was originally published in June 2022, and updated in January 2026.
Delicious! Very good. Thank you!
So glad you loved it! Thanks for the great review!
I don’t have mirin and gochujang but still, its simple and yummy! I added sesame oil and cucumber on mine 😋 Yum!
Thanks for the kind words, John! I’m glad you enjoyed it!
Made this the other night!
This is one of my favorite sides at the Korean BBQ restaurant we frequent. Thank you for this wonderful recipe! Love having this over rice with kimchi or just in the fridge to snack on.
I’ve always wanted to learn how to make this! Thank you for the recipe!