Moist and Delicious Stir-Fried Fish Cakes (Eomuk Bokkeum)
Stir-Fried Fish Cakes: Moist and Not Salty, a Truly Addictive Side Dish
These stir-fried fish cakes are wonderfully moist and perfect as a side dish with rice. They’re not overly salty, making them incredibly easy to enjoy with every bite. You’ll find yourself reaching for them again and again! Enjoy this simple yet delicious recipe.
Main Ingredients- 200g Korean Fish Cakes (Eomuk), about 2-3 sheets
- 1/3 medium Onion, thinly sliced (about 50g)
- 1/2 Cheongyang chili pepper, finely chopped (optional, for heat)
- 2 Tbsp Scallion whites, thinly sliced (for garnish)
Seasoning Ingredients- 1 Tbsp Soy Sauce (15ml)
- 1 Tbsp Mirin or Rice Wine (15ml)
- 3 Tbsp Water (45ml)
- 1 tsp Oligodang or Corn Syrup (5ml)
- A pinch of Sesame Seeds (about 1/2 tsp)
- A pinch of Whole Black Pepper, freshly ground
- 2 Tbsp Cooking Oil (e.g., vegetable or canola) (30ml)
- 1 Tbsp Soy Sauce (15ml)
- 1 Tbsp Mirin or Rice Wine (15ml)
- 3 Tbsp Water (45ml)
- 1 tsp Oligodang or Corn Syrup (5ml)
- A pinch of Sesame Seeds (about 1/2 tsp)
- A pinch of Whole Black Pepper, freshly ground
- 2 Tbsp Cooking Oil (e.g., vegetable or canola) (30ml)
Cooking Instructions
Step 1
First, prepare the seasoning sauce. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp mirin, 3 Tbsp water, and 1 tsp oligodang. Mix well. Grind a pinch of black pepper into the sauce and sprinkle in the sesame seeds to finish the sauce.
Step 2
This step is crucial for achieving the best texture and flavor. Cut the fish cakes into bite-sized pieces or strips, as you prefer. Place the cut fish cakes in a colander and rinse them briefly under hot running water. This helps remove excess oil and any additives from the surface, resulting in a cleaner taste and a softer texture. Gently shake off excess water.
Step 3
Heat 2 Tbsp of cooking oil in a pan over medium heat. Add the sliced onion and stir-fry until it becomes translucent and starts to release its sweetness. Sautéing the onion properly builds a flavorful base.
Step 4
Once the onion is about halfway cooked and softened, add the prepared fish cakes to the pan. Stir-fry them together with the onion. Keep stirring to prevent the fish cakes from sticking to the pan.
Step 5
When the fish cakes begin to turn slightly golden brown, pour in all the prepared seasoning sauce. Add the finely chopped Cheongyang chili pepper if you desire a spicy kick. Stir well to ensure the sauce evenly coats the fish cakes as they continue to cook.
Step 6
Continue to stir-fry until the sauce has reduced and lightly coats the fish cakes. Finally, add the thinly sliced scallions and stir for just another moment until fragrant. Turn off the heat immediately.
Step 7
Your delicious stir-fried fish cakes are ready! Serve them hot alongside rice for a delightful meal. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
