Spicy and Sweet Stir-Fried Fish Cakes (Eomuk Bokkeum) – A Family Favorite!
Super Easy Spicy and Sweet Stir-Fried Fish Cakes with Stainless Steel Pan: Foolproof Golden Ratio & Stainless Steel Pan Preheating Tips Revealed!
The perfect side dish that will make you eat more rice! Learn the secret to making delicious, spicy, and sweet stir-fried fish cakes that don’t stick to the pan, using a stainless steel pan. Follow this golden recipe for the beloved national dish, fish cake stir-fry, and make it easily and deliciously. We’ll also provide detailed instructions on how to properly preheat your stainless steel pan.
Stir-Fried Fish Cakes- 4 sheets of square fish cakes (approx. 200g)
- 1/2 stalk of green onion (approx. 50g)
- 1/2 onion (approx. 75g)
- 1 Tbsp soy sauce (15ml)
- 1 Tbsp sugar (15g)
- 1 Tbsp minced garlic (15g)
- 1 Tbsp gochugaru (Korean chili flakes, 7g)
- 1/4 cup water (50ml, equivalent to 1 shot of soju)
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
Cut the fish cakes into bite-sized pieces according to your preference. You can julienne them for a stringy texture, cut them into triangles, or squares. Today, we’re cutting them into rectangles for easy eating, especially for kids. Lightly rinsing the cut fish cakes and patting them dry can result in a cleaner stir-fry.
Step 2
The key to cooking with stainless steel pans is ‘preheating’! Place your stainless steel pan over medium heat and let it heat up thoroughly for about 5 minutes. Once the pan is hot, add a little cooking oil and tilt the pan; you should see the oil shimmer or ripple. If you’re cooking without oil, a simple test is to sprinkle a few drops of water – if the droplets roll around like beads, the pan is perfectly preheated. Proper preheating is crucial to prevent food from sticking and ensure even cooking.
Step 3
Add the sliced green onions and onion to the preheated stainless steel pan. Stir-fry over medium-low heat until fragrant and the onions become slightly translucent, releasing their natural sweetness. Don’t worry if the vegetables seem to stick initially as they release moisture; they will naturally release from the pan as they cook.
Step 4
Once the aroma of the green onion oil develops, add all the cut fish cakes to the pan. Now, add the soy sauce (1 Tbsp), sugar (1 Tbsp), and minced garlic (1 Tbsp). Keep the heat on medium-low to prevent the seasonings from burning, and stir well to coat the fish cakes evenly with the sauce.
Step 5
To ensure the fish cakes remain moist and tender, add about 1/4 cup (50ml, roughly one shot glass) of water. Adding water helps the sauce penetrate the fish cakes and contributes to a softer texture.
Step 6
For a touch of spiciness, add 1 Tbsp of gochugaru (Korean chili flakes) at this stage. You can adjust the amount of gochugaru or omit it entirely if you prefer a milder flavor, especially if children will be eating it. Stir-fry for another minute to allow the chili flakes to meld with the sauce.
Step 7
This is the final stage. Just before turning off the heat, sprinkle a generous amount of sesame seeds. For enhanced flavor and nutrition, it’s best to lightly crush or grind the sesame seeds before adding them. You can also use toasted sesame powder if preferred.
Step 8
After completely turning off the heat, drizzle about 1 teaspoon of sesame oil over the dish and toss gently. Adding sesame oil off the heat ensures its fragrant aroma is preserved until the very end. Using perilla oil (deulgireum) will also yield a delicious result.
Step 9
Your mouthwatering spicy and sweet stir-fried fish cakes are ready! Serve them over a bowl of hot rice for an incredibly satisfying meal. Enjoy your delicious creation and have a wonderful dining experience!
