Chewy Pan-Fried Fish Cakes (Eomuk Bokkeum)
Super Simple Side Dish: Chewy Texture Preserved Even After Refrigeration – The Nation’s Beloved Pan-Fried Fish Cakes
Among all the side dishes, I love pan-fried fish cakes the most! The taste of fish cakes varies by manufacturer, and the flavor changes depending on the seasoning. However, did you know that the taste of fish cakes can also be significantly altered by the order and method of stir-frying? As I’ve made pan-fried fish cakes frequently, I’ve learned this naturally. Lately, I’m hooked on the chewy texture of pan-fried fish cakes. I pondered how to achieve a chewy texture and found the answer during the stir-frying process. What’s great is that it tastes just as good even after being stored in the refrigerator and reheated. Pan-fried fish cakes are a beloved staple that never gets boring and always satisfies. This time, try making them with a deliciously chewy texture! Have a wonderful weekend filled with delicious food~♡
Main Ingredients
- 5 sheets of square fish cakes (Eomuk)
- 1/4 onion (a small amount)
Seasoning Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 tsp honey or corn syrup
- 1/2 Tbsp minced garlic
- 1 tsp chili powder (Gochugaru)
- A little chopped green onion
- A little toasted sesame seeds
- 2 Tbsp cooking oil or olive oil
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 tsp honey or corn syrup
- 1/2 Tbsp minced garlic
- 1 tsp chili powder (Gochugaru)
- A little chopped green onion
- A little toasted sesame seeds
- 2 Tbsp cooking oil or olive oil
Cooking Instructions
Step 1
Rinse the fish cakes lightly under running water to remove excess moisture. Then, slice them into bite-sized pieces, about 1 cm thick. Slicing them not too thinly will help maintain a good chewy texture after cooking.
Step 2
Thinly slice the onion into strips. Avoid slicing them too thickly, as this will help them absorb the seasoning well and become tender when cooked.
Step 3
Heat 2 tablespoons of cooking oil (or olive oil) in a pan over medium-low heat. Add the sliced onion and minced garlic and stir-fry until fragrant. Be careful not to burn the garlic.
Step 4
Once the onion starts to turn translucent (about halfway cooked), add the sliced fish cakes to the pan. Stir-fry them together with the onion for 1-2 minutes until the fish cakes soften.
Step 5
Add all the seasoning ingredients to the pan: 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 tsp honey (or corn syrup), and 1 tsp chili powder. Stir well over medium heat to ensure the seasoning coats the fish cakes evenly. Continue to stir-fry until the sauce thickens and the fish cakes become glossy.
Step 6
Finally, sprinkle in some chopped green onion and toasted sesame seeds, and stir-fry for another moment before turning off the heat. Let the pan-fried fish cakes cool slightly, then plate them nicely to serve.