Korean Stir-Fried Fish Cake (Eomuk Bokkeum) is an extremely popular side dish served at Korean restaurants and Korean BBQ as a side dish, or banchan. It’s one of my favorite side dishes to get at Korean BBQ and I’m always finding myself asking for more!
The fish cakes are made from pureed fish, and are meaty and delicious stir fried with vegetables and a sweet and savory sauce. The dish itself is extremely easy to make and only takes a few minutes to put together for a delicious side dish!
Watch the Korean Stir-Fried Fish Cake Recipe Video Below!
Ingredients for Korean Stir-Fried Fish Cake
This quick and delicious stir-fried fish cake recipe is extremely easy to make! You only need a few ingredients for the stir fry and to make the sauce. Here is what you’ll need:
- Fish Cake
- White Onion
- Light Soy Sauce
- Black Pepper
- Sesame Seeds
My Top Ingredient Tips for Korean Stir-Fried Fish Cakes
I used carrots and onions here, but you could also add bell peppers, jalapenos, or birds eye chilis if you prefer extra heat.
If you prefer a spicer version, feel free to add 1 tbsp of gochujang to the sauce! I opted for a sweet and savory version for this recipe.
Prepare Your Fish Cakes, Vegetables, and Sauce
The first (and most important) ingredient for this recipe? You guessed it – fish cakes! You can find fish cakes in any Asian grocery and they are usually sold in sheets like this. I typically find these fish cake sheets in the refrigerated section near the tofu at my local H-Mart.
Slice the Fish Cakes
I like to begin by slicing the fish cake sheet in half length wise down the middle. Next, cut them into roughly 2 inch strips.
I prefer 2 inch wide strips, but you could cut them according to your preference. No matter what you prefer, make sure the strips are equally sized so they cook evenly in the pan.
Prepare the Vegetables
Once the fish cakes are sliced, place them in a bowl and finish preparing the rest of your vegetables. Finely mince 3 cloves of garlic, then cut your carrots into 2″ long matchsticks, thinly slice your white onion, and cut the scallions into 2″ pieces.
Mix the sauce
Once the fish cakes and vegetables are prepared, it’s time to mix your sauce! In a small bowl, whisk together light soy sauce, mirin, sugar, and black pepper.
If you prefer a spicy version of these stir-fried fish cakes, you can optionally add 1 tablespoon of gochujang to this mixture.
Stir-Fry the Fish Cakes and Vegetables
To make the dish, begin by heating 2 tablespoons of oil over medium high heat in a non-stick pan. Saute garlic along with the scallions, carrots, and onions for 1 minute until the vegetables have softened.
Once the vegetables have softened, add the sliced fish cakes and stir fry for another minute. You want the fish cakes so also soften and pick up some of the oil, and cook them until they begin to take on some color.
After the vegetables and fish cakes have stir-fried for a few minutes, it’s time to add the sauce you mixed earlier. Combine the sauce with the fish cakes and vegetables, then continue cooking over medium high heat until the sauce has been fully absorbed.
Transfer the fish cakes and vegetables to a bowl and top with sesame seeds! Your stir-fried fish cakes are now ready to enjoy!
My Key Recipe Tips for Korean Stir-Fried Fish Cakes
I personally like to cut these into 2″ strips – however, you have probably seen them in many iterations! Feel free to cut them to your preference, but ensure that they are cut the same size to ensure even cooking.
SUCCESS IS IN THE PREP
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to pan! Have your premixed sauce, fish cakes, and vegetables ready and easily accessible during the cooking process.
Korean Stir-Fried Fish Cake (Eomuk Bokkeum)
- 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
- 3.5 tbsp light soy sauce
- 2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 tsp black pepper
- 1/2 tsp sesame seeds
- 2 tbsp neutral oil
- Cut fish cake into 2" long strips and slice the vegetables and set aside.
- In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper.
- 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. Garnish with sesame seeds and enjoy!