Savory Soy Sauce Braised Fish Cakes (Eomuk Bokkeum)
The Ultimate Korean Comfort Food: Soy Sauce Braised Fish Cakes
Introducing the ultimate rice-loving dish, Soy Sauce Braised Fish Cakes (Eomuk Bokkeum)! The chewy fish cakes combined with a sweet and savory soy sauce glaze create a perfect harmony. This recipe is incredibly easy to make with simple ingredients, making it an ideal side dish for any meal. Serve it over a bowl of hot steamed rice, and you’ll find yourself finishing your meal in no time! It’s also a popular choice for children’s lunchboxes.
Main Ingredients
- 5 sheets of fish cakes (eomuk), cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 1 chili pepper (such as Korean green chili or red chili), thinly sliced (optional, adjust to your spice preference)
Seasoning Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 2 Tbsp mirin (rice wine)
- Pinch of black pepper
- 1 tsp sesame oil (optional)
- 1 tsp toasted sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 2 Tbsp mirin (rice wine)
- Pinch of black pepper
- 1 tsp sesame oil (optional)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, cut the fish cakes into your desired bite-sized pieces. Square shapes are common, but you can also cut them into strips. Thinly slice the onion and thinly slice the chili pepper. If you enjoy a bit of heat, use Korean green chilies; for a splash of color, opt for red chilies. (Tip: For a chewier texture and to remove excess oil, you can briefly blanch the fish cakes in boiling water and then rinse them under cold water. This step is recommended if you have the time!)
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma is released, add the cut fish cakes to the pan and stir-fry over medium heat. Continue to cook until the fish cakes become slightly golden and develop a chewy texture.
Step 3
As the fish cakes begin to firm up and become chewy, add 2 Tbsp of mirin. Stir-fry together with the fish cakes. Mirin helps to eliminate any fishy odors and adds a pleasant depth of flavor.
Step 4
Now it’s time to add the main seasonings. Pour in 2 Tbsp of soy sauce and 1 Tbsp of corn syrup. Stir well to ensure the fish cakes are evenly coated with the glaze. You can adjust the ratio of soy sauce to corn syrup to suit your taste for sweetness and saltiness.
Step 5
Add the sliced onion and chili pepper to the pan. Sprinkle in a pinch of black pepper and stir-fry quickly. Cook until the onions become slightly translucent. Avoid overcooking, as this will make the onions lose their crispness.
Step 6
Finally, sprinkle with toasted sesame seeds to finish. For an extra layer of nutty aroma, you can drizzle in a teaspoon of sesame oil. Serve this delicious dish over a warm bowl of rice and enjoy!