Spicy and Sweet Eomuk Bokkeum (Fish Cake Stir-fry) – Baek Jong Won Style
Spicy & Sweet! Super Easy Baek Jong Won Gochujang Eomuk Bokkeum Golden Recipe
Eomuk bokkeum (stir-fried fish cakes) is always a welcome side dish! Today, we’re making a gochujang (Korean chili paste) version of eomuk bokkeum, the super simple way, often called Baek Jong Won’s recipe. It’s quick, delicious, and perfect with rice!
Main Ingredients
- 3 sheets of rectangular fish cakes (eomuk)
Seasoning Ingredients
- 1.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup/honey)
- 1 Tbsp ginger extract (or minced ginger)
- 0.3 Tbsp sesame oil
- 1.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup/honey)
- 1 Tbsp ginger extract (or minced ginger)
- 0.3 Tbsp sesame oil
Cooking Instructions
Step 1
First, slice the fish cakes diagonally into bite-sized pieces. Slicing them not too thinly will help maintain a good texture.
Step 2
Briefly blanch the sliced fish cakes in boiling water for about 30 seconds to 1 minute. This step helps remove excess oil and makes the fish cakes softer.
Step 3
Drain the blanched fish cakes in a colander and set aside.
Step 4
In a small pan, combine 1.5 Tbsp gochujang, 0.5 Tbsp soy sauce, 1 Tbsp plum extract, and 1 Tbsp ginger extract. Bring the mixture to a simmer over medium heat to create the sauce. Once it starts bubbling vigorously, reduce the heat to low.
Step 5
Turn off the heat, add the drained fish cakes to the sauce, and toss well to coat them evenly. Make sure the sauce adheres to every piece.
Step 6
Turn the heat back on to medium and stir-fry quickly for about 1-2 minutes, ensuring the sauce doesn’t burn. Finish by drizzling in 0.3 Tbsp of sesame oil for extra flavor. Your delicious eomuk bokkeum is ready!
