Savory and Sweet Stir-Fried Fish Cakes (Eomuk Bokkeum)
Easy and Delicious Stir-Fried Fish Cake Recipe
Introducing a beloved Korean side dish, Eomuk Bokkeum (stir-fried fish cakes), perfect for any meal. This recipe offers flexibility: you can make a classic soy sauce-based version or a spicier, gochugaru (Korean chili powder) version to suit your preference. It’s a guaranteed hit with everyone at the table!
Main Ingredients
- 4 sheets of Korean fish cakes (eomuk)
- 1 onion
- 2 Korean green chili peppers (optional, for spice adjustment)
- 1/2 stalk of green onion
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut them lengthwise into halves, then slice them into bite-sized pieces, about 1/2 inch thick. This ensures a pleasant chewy texture.
Step 2
Peel and thinly slice the onion. Slicing the onion into thin strips will add a natural sweetness to the dish as it cooks.
Step 3
Remove the seeds from the Korean green chili peppers and slice them thinly. If you enjoy a spicy kick, leave them in; otherwise, remove the seeds or omit them entirely for a milder flavor.
Step 4
Cut the green onion into diagonal slices. The green onion in the accompanying photo was prepped and frozen. This ingredient is optional.
Step 5
In a wide pan, combine the sliced fish cakes, onion, green chili peppers, and green onion. Add the cooking oil, minced garlic, and sugar. Stir-fry over medium heat until the onions become translucent, allowing the ingredients to get lightly coated with oil and seasoning.
Step 6
Once the vegetables are slightly softened, push the stir-fried ingredients to one side of the pan. Pour the soy sauce and water into the empty space and let the soy sauce simmer slightly over medium heat.
Step 7
When the soy sauce begins to bubble, mix it with the fish cakes and vegetables. Stir-fry everything together until the sauce evenly coats all the ingredients.
Step 8
At this point, you can choose your preferred style:
– **For Soy Sauce Eomuk Bokkeum:** Stir in the sesame oil and toasted sesame seeds, then serve.
– **For Spicy Gochugaru Eomuk Bokkeum:** Proceed directly to step 9.
Step 9
If you’re making the spicy version, reduce the heat to low and add the gochugaru. Stir-fry carefully to prevent burning, ensuring the chili powder evenly coats the fish cakes.
Step 10
Once the gochugaru is well incorporated, drizzle in the sesame oil and stir-fry for another moment. Turn off the heat and sprinkle generously with toasted sesame seeds to complete this delicious spicy stir-fried fish cake dish. It’s a perfect accompaniment to rice!
