Eomuk Bokkeum (Stir-fried Fish Cake)
User Reviews
4.7
Eomuk Bokkeum (Stir-fried Fish Cake)
Description
Eomuk Bokkeum (Stir-fried Fish Cake) combines sliced fish cake with aromatic vegetables like onion, scallion, and chili peppers, cooked briefly in oil. The fish cake is briefly boiled then drained to remove excess oil and soften it before stir-frying. Garlic adds fragrance as the fish cake and vegetables cook over medium heat. A sauce made from soy sauce, rice wine, sugar, black pepper, and optional gochugaru (Korean chili flakes) is poured over the pan, coating the ingredients evenly. Cooking continues until the sauce thickens and the fish cake absorbs the flavors, yielding a tender, flavorful dish with a subtle heat depending on the amount of chili used.
This dish is a common Korean banchan (side dish) that pairs well with rice and other Korean meals. The combination of soy-based sauce with mild sweetness and slight spiciness complements the savory fish cake texture. It can be served warm or at room temperature, making it convenient for packed lunches or quick meals.
The sauce ingredients can be premixed in a bowl before adding to the pan for easier cooking. Adjust the sugar amount to taste, and omit gochugaru if you prefer a non-spicy version. The brief blanching step is optional but helps improve the texture and flavor of the fish cake.
Ingredients
- 8 ounces fish cake eomuk (어묵); about 4 sheets
- 1/4 onion medium
- 1 teaspoon garlic minced
- 1/2 scallion
- 1 red chili pepper or 1/2 carrot, or 1/4 red bell pepper
- 1 green chili pepper or 1/4 green bell pepper
- oil for stir-frying
Sauce Ingredients (see note)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or mirin
- 1 teaspoon sugar or two teaspoons if you like it sweeter
- pinch black pepper
- 2 to 3 teaspoons gochugaru Korean red chili pepper flakes, only for the spicy version
Instructions
- Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want.
- Cut the fish cake into bite size pieces. Thinly slice the vegetables.
- Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.
- Add the sauce ingredients over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.
Notes
- Pre-mixing the sauce ingredients in a small bowl can simplify the cooking process.
- Blanching the fish cake briefly before frying reduces excess oil and softens the texture but can be skipped if desired.
User Reviews
Overall Rating
4.7
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