Savory Stir-Fried Fish Cakes: The Ultimate Golden Recipe
How to Make Delicious Stir-Fried Fish Cakes: A Golden Recipe That Stays Tasty Even After Refrigeration (Odeng Bokkeum)
Stir-fried fish cakes, or ‘Eomuk Bokkeum’, are a beloved side dish for any meal. Often, the portion is too large to finish at once, but making just a small amount each time can be inconvenient. The true mark of great Eomuk Bokkeum is its ability to retain its delicious flavor even after being stored in the refrigerator and reheated. Today, I’ll share a restaurant-style secret to making incredibly flavorful stir-fried fish cakes right in your own kitchen. Get ready for a new favorite rice accompaniment!
Main Ingredients
- 5-6 sheets of square fish cakes (approx. 240g)
- 4 Tbsp white part of green onion
- 3 Tbsp cooking oil (15g)
Seasoning Ingredients
- 1 Tbsp red pepper flakes
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (5g)
- 2-3 pinches of beef bouillon powder (or salt) (1g)
- 3 Tbsp soy sauce (24g)
- 3 Tbsp water (24g)
- 2 Tbsp corn syrup (20g)
- 1 Tbsp red pepper flakes
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (5g)
- 2-3 pinches of beef bouillon powder (or salt) (1g)
- 3 Tbsp soy sauce (24g)
- 3 Tbsp water (24g)
- 2 Tbsp corn syrup (20g)
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut 5-6 sheets of square fish cakes (about 240g) into bite-sized pieces, roughly the width of two fingers. The weight per sheet can vary by brand, so check the weight and adjust the quantity accordingly. Slice the white parts of the green onion until you have about 4 tablespoons worth.
Step 2
Pour 3 tablespoons (15g) of cooking oil into the pan.
Step 3
Turn the heat to low and let the pan heat up. Once you hear a gentle sizzling sound (‘jjir jjir’), add the sliced green onions and stir-fry them for about 2 minutes until fragrant. This step infuses the oil with the sweetness and aroma of the green onions, enhancing the overall flavor of the dish.
Step 4
Once the green onions are fragrant, add the prepared fish cakes. Now, increase the heat to high and stir-fry quickly for about 1 minute, making sure to mix the fish cakes constantly to prevent them from sticking or burning. High heat is crucial for achieving a chewy texture, but be watchful as they can burn easily!
Step 5
After briefly stir-frying the fish cakes, add all the pre-mixed seasoning ingredients. Add 1 Tbsp red pepper flakes, 1/2 Tbsp minced garlic, 1/2 Tbsp sugar, 2-3 pinches of beef bouillon powder, 3 Tbsp soy sauce, 3 Tbsp water, and 2 Tbsp corn syrup. It’s common for corn syrup to stick to the bottom of the measuring spoon or bowl; make sure to scrape it all out thoroughly to ensure every bit of flavor is incorporated into the dish.
Step 6
Keep the heat on high, but you don’t need to stir-fry for long after adding the seasonings. Stir continuously for about 30-40 seconds to evenly coat the fish cakes with the sauce. This quick stir-fry ensures the sauce coats the fish cakes without burning.
Step 7
Finally, sprinkle with sesame seeds to your liking. Your delicious stir-fried fish cakes are ready to be enjoyed! They are the perfect accompaniment to a warm bowl of rice. This recipe yields Eomuk Bokkeum that tastes just as good even when served cold, making it a fantastic make-ahead side dish. Enjoy!
