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Side Dish

Eomuk Bokkeum

Eomuk Bokkeum is a quick and flavorful Korean stir-fried fish cake side dish. It's savory and slightly sweet, perfect for rounding out any Korean meal. This recipe uses thin, rectangular fish cakes and a simple soy sauce-based glaze.

An original recipe by Forkin

Total time
20 min
Serves
4
Difficulty
Easy
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Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Eomuk Bokkeum

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

Ingredients

  • 200 gKorean fried fish cake sheets (eomuk), thin, rectangular, cut into 1x2 inch (5.1 cm) pieces
  • 0.5 pcsyellow onion, thinly sliced
  • 0.5 pcscarrot, julienned
  • 1 pcsgreen onion, cut into 1-inch (2.5 cm) pieces
  • 1 tbspcooking oil

sauce

  • 2 tbspsoy sauce
  • 1 tbsprice syrup
  • 1 tspsugar
  • 1 clovegarlic, minced
  • 0.5 tspgochugaru(optional)

garnish

  • 1 tspsesame oil
  • 1 tsptoasted sesame seed

Equipment

large pan · wok · cutting board · knife · small bowl

The method

Step by step

  1. 1

    If your fish cakes are stiff, blanch them in hot water for 30 seconds, then drain well. This makes them softer and removes excess oil. Cut the fish cakes into 1x2 inch pieces.

    About 2 min

  2. 2

    Prepare the sauce by combining the soy sauce, rice syrup, sugar, minced garlic, and gochugaru (if using) in a small bowl.

    About 2 min

    Cook’s note: Whisk well to ensure the sugar dissolves.

  3. 3

    Heat the cooking oil in a large pan or wok over medium-high heat.

    About 1 min

  4. 4

    Add the sliced yellow onion and julienned carrot to the pan and stir-fry for 2-3 minutes until slightly softened.

    About 3 min

  5. 5

    Add the prepared fish cakes to the pan and continue to stir-fry for another 2 minutes.

    About 2 min

  6. 6

    Pour the sauce over the fish cakes and vegetables, then stir-fry for 1-2 minutes until the sauce has thickened and coated everything evenly.

    About 2 min

    Cook’s note: Keep stirring to prevent burning.

  7. 7

    Turn off the heat and stir in the green onion, sesame oil, and toasted sesame seeds.

    About 1 min

    Cook’s note: Adding sesame oil and seeds off the heat preserves their flavor.

  8. 8

    Serve warm or at room temperature as a side dish.

Keep it good

Storage

Store leftover Eomuk Bokkeum in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop over low heat until warmed through.

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