Super Simple 10-Minute Stir-Fried Fish Cakes (Eomuk Bokkeum)
Quick & Delicious Stir-Fried Fish Cakes Ready in 10 Minutes!
The perfect side dish for tonight! Here’s a recipe for delicious, sweet and spicy stir-fried fish cakes that you can whip up in just 10 minutes. It’s simple yet incredibly flavorful – a true rice thief!
Main Ingredients- 2-3 sheets of rectangular fish cakes (eomuk)
- 1/2 Cheongyang chili pepper (adjust to your preference)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, to achieve a soft texture and remove any impurities, briefly blanch the fish cakes in boiling water or rinse them under hot water. If the fish cakes are too large, cut them into bite-sized pieces. If using Cheongyang chili, remove the seeds and finely chop it.
Step 2
Now, heat a frying pan over low heat and add the prepared fish cakes. If you like a spicy kick, add the chopped Cheongyang chili at this stage.
Step 3
To let the flavors meld, pour 1 tablespoon of soy sauce around the edges of the pan.
Step 4
To prevent the soy sauce from burning and to help the seasonings blend well, carefully add 50ml of water.
Step 5
If you desire a more pungent and spicy flavor, add crushed chili flakes or coarse chili powder at this point. If you’re making this for children, it’s best to skip this step.
Step 6
Increase the heat to medium and stir-fry until the sauce is reduced and coats the fish cakes nicely. Be careful not to overcook, as the fish cakes can become tough. Stir-fry for about 3-4 minutes, then turn off the heat.
Step 7
After turning off the heat, sprinkle a generous amount of sesame seeds for added nuttiness and aroma.
Step 8
Finally, add 1.5 tablespoons of corn syrup to provide sweetness and a glossy finish. Gently toss everything together to ensure the fish cakes are well coated with the sauce.
Step 9
And there you have it – delicious stir-fried fish cakes ready in under 10 minutes! Served over a bowl of hot rice, it’s absolutely heavenly.
