Super Simple and Delicious Stir-Fried Fish Cakes (Eomuk Bokkeum) Recipe
The Go-To Side Dish: Stir-Fried Fish Cakes
This is an easy and satisfying dish made with fish cakes, a pantry staple! Learn how to make a simple yet incredibly flavorful stir-fried fish cake. It’s perfect as a side dish for rice or a tasty snack for kids.
Main Ingredients
- 5 sheets of square fish cakes (eomuk) (you can also use curly fish cakes if you prefer)
- 1/4 medium onion
- 1/2 Tbsp minced garlic (about 3 cloves)
- 1/2 stalk of green onion
Seasoning
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp Yeondoo Cheongyangcho (a specific Korean chili soy sauce) or regular soy sauce + a little chopped chili pepper
- A drizzle of sesame oil (for finishing aroma)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp Yeondoo Cheongyangcho (a specific Korean chili soy sauce) or regular soy sauce + a little chopped chili pepper
- A drizzle of sesame oil (for finishing aroma)
Cooking Instructions
Step 1
For the first step to delicious stir-fried fish cakes! Cut the fish cakes into bite-sized pieces (about 2cm wide). Briefly blanching them in boiling water helps remove impurities and results in a cleaner taste. Blanch for about 30 seconds, then drain well.
Step 2
Prepare the vegetables easily! Slice the onion into strips similar in size to the fish cakes. You can slice the garlic thinly or mince it. Cut the green onion diagonally for a nice color and to incorporate well into the dish.
Step 3
Let’s get stir-frying! Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the green onion and garlic and stir-fry until fragrant. Once you can smell the aromatics from the onion and garlic, add the onion and stir-fry until it becomes translucent. (Tip: Be careful not to overcook, or it will become mushy!)
Step 4
Add the blanched fish cakes to the fragrant stir-fried vegetables and continue to stir-fry them together. Make sure to stir constantly to prevent the fish cakes from sticking to the pan.
Step 5
It’s time to add the seasoning for flavor. Add 1 tablespoon of soy sauce and 1 tablespoon of Yeondoo Cheongyangcho (or regular soy sauce + chopped chili peppers). Stir-fry well, ensuring the seasoning coats all the ingredients evenly. (Tip: If you prefer a sweeter taste, you can add a little sugar or corn syrup.)
Step 6
Finally, finish with a drizzle of sesame oil for extra aroma, and your delicious stir-fried fish cakes are ready! Turn off the heat and mix gently. This simple dish is a perfect accompaniment to rice. It tastes great warm and is also delicious when cooled – a true Korean classic side dish!
