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4.7 from 168 votes

Eomuk Bokkeum (Stir-fried Fish Cake)

A quick and easy side dish made with eomuk (fish cake). Make it mild or spicy to your taste.

Prep Time
10 mins
Cook Time
10 mins
Course: Side Dish
Cuisine: Korean

Ingredients

  • 8 ounces eomuk (어묵), fish cake (about 4 sheets)
  • 1/4 medium onion
  • 1 teaspoon minced garlic 
  • 1/2 scallion
  • 1 red chili pepper (or 1/4 red bell pepper) (or 1/2 carrot)
  • 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

    Cup of Yum
  1. 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.
  2. Cut the fish cake into bite size pieces. Thinly slice the vegetables.
  3. 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.
  4. 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

  • You can combine all the sauce ingredients in a small bowl, if you feel more comfortable than adding it directly to the pan while cooking.