Korean Stir-Fried Fish Cake (Eomuk Bokkeum)

5 from 5 votes

Korean Stir-Fried Fish Cake (Eomuk Bokkeum)

This Korean Stir-Fried Fish Cake is a popular side dish served at Korean restaurants and extremely easy to prepare at home!

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Korean

Servings:

Author: Chris Joe

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
3.5 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

US Customary - Metric

Instructions

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!

Video

Notes

Korean Fish Cakes - I buy thin refrigerated sheets from the refrigerated section at my local Korean grocery store (H Mart). Cut these into 2" strips - if you prefer another size or shape, you can cut them to your preference. Make sure your fish cakes are cut to the same size to ensure even cooking.

Customize Your Vegetables + Spice Level - I like carrots and onions for additional crunch, but you use other vegetables. If you want some heat to the dish, you can add bell peppers, jalapenos, or birds eye chilies. If you prefer a spicier version, feel free to add 1 tbsp of gochujang to the sauce!

Storage - You can store Korean Stir-Fried Fish Cake (Eomuk Bokkeum) in an airtight container in the refrigerator for 3-4 days. They are meant to be eaten cold.

Nutrition