Another Korean side dish to love: Korean Fish Cake or Eomuk Bokkeum! Make this easy, stir-fried dish that’s savory, spicy, and so tasty! A popular Korean fish cake side dish that’s full of protein and takes only 15 minutes to make.
What is Korean Fish Cake?
Korean Fish Cake is a popular ingredient in South Korea. Also called Eomuk, it’s a staple in Korean cooking made from white fish fillet, vegetables, and seasoning. They can be enjoyed multiple ways — in soup, stir-fried, wrapped in gimbap, or cooked with spicy rice cakes. They have a meaty texture with a mild, umami flavor.
Stir-Fried Fish Cakes, also called Eomuk Bokkeum, is a popular side dish where the fish cakes are stir-fried with a savory umami sauce and aromatics. Easy and quick, it’s a favorite way to enjoy Korean fish cakes. At Korean restaurants, it’s a complimentary side dish served with Korean BBQ.
The cooking method is simple. Stir-fry the fish cakes with onion and garlic. Add a savory and spicy sauce made with pantry ingredients. A drizzle of corn syrup adds sweetness and a glossy sheen. The flavor profile is spicy, savory, and slightly sweet. YUM!
Minimal effort with BIG flavor. It only takes 15 minutes to make a filling, nutritious, and delicious side dish or quick snack. Tastes good with rice, too!
NOTE: Generally, Korean Fish Cakes are available in two different shapes: flat thin sheets OR various shapes (balls, balls, rectangles, triangles, etc.). The shape will affect the texture — the fish balls are thicker and meatier. You can use either kind for this Stir Fried Fish Cake recipe.
More Korean fish cake recipes: Tteokbokki, Soba Noodle Soup, Fish Cake Soup, and Gimbap.
Ingredients:
- Korean Fish Cake (Eomuk). The main ingredient. Made from processed white fish fillets, vegetables, and seasonings. Look for them in the freezer section at the Korean grocery store.
- Onion + Garlic. The onion and garlic are sauteed until soft and sweet. Make sure the onion is not overcooked — they should be tender but still have a little bite.
- Sauce. Combine soy sauce, sugar, gochukaru (Korean red pepper flakes), mirin (sweet cooking wine or rice wine), and sesame seeds.
- Black Pepper. An underrated ingredient that adds earthy depth and subtle spice.
- Corn Syrup (Mulyeot). Optional. Add a drizzle at the end for a glossy finish.
- Green onions. Add at the end, right before serving.
- Sesame Oil. A drizzle adds nutty aroma and flavor.
- Vegetable oil. For stir-frying the fish cakes. You only need a little bit!
How to make Korean Fish Cake:
- Defrost fish cakes. Leave the frozen fish cakes on a plate at room temperature until softened, about 10-15 minutes. Or defrost in the microwave until slightly soft, about 1 minute. Or, soak in cold water until softened — about 5 minutes. Slice into 1/2-inch long pieces.
- Make sauce. In a small bowl, combine the sauce ingredients: soy sauce, mirin, Gochukaru, sugar, sesame seeds, and water. Stir until mixed.
- Cook. Heat a large skillet over medium heat. Add a little cooking oil and fry the onions until slightly soft, about 1 minute. Add the sliced fish cake and garlic. Stir fry until the fish cakes are golden brown, about 3-4 minutes. Add sauce and water. Cook, stirring often, until the liquid is thick and reduced — about 2-3 minutes. Add a drizzle of corn syrup and stir until glossy and thick, about 1 minute. Turn off the heat and add a drizzle of sesame oil and green onion. Add freshly cracked black pepper. Toss everything together one last time.
- Serve. Transfer to a serving dish. Enjoy with rice and a fried egg. Also tastes good with soup and other Korean banchan.
PRO Tips:
- Look for Busan Fishcakes. At the Korean market, look for fish cakes from Busan, South Korea. Busan is a port city and is famous for its fish cakes. If you look at the packaging, there is usually one or more brands from Busan.
- Use a large skillet. You’ll need room to stir fry and push the ingredients around.
- Prep ingredients in advance. The cooking time goes fast. Chop everything beforehand and arrange in small bowls (mise en place).
- Store in the fridge. As with most Korean side dishes, Eomuk Bokkeum keeps well in the fridge and can be eaten over several days. To make it easy to serve, store in an airtight container.
- Add more veggies. For more vegetables, add thinly sliced carrots, bell peppers, or green cabbage.
- Store unused fish cakes in the freezer. Korean fish cakes last a long time in the freezer, up to 1 year. The fish cake sheets defrost quickly at room temperature. Or, defrost in the microwave or hot water for 1 minute.
Serve Eomuk Bokkeum with:
For an easy meal, serve Korean stir-fried fish cake with rice and a fried egg. Deliciously savory and full of satisfying protein.
You can also enjoy with a variety of side dishes. Potato Gamja Salad, Korean Cucumber Salad, and Sesame Broccoli, or Marinated Perilla Leaves make nice additions.
Or serve with a soup: Doenjang Jjigae (Soybean Paste Stew), Tuna Kimchi Stew, or Soondubu Jjigae (Soft Tofu Soup).
FAQ:
No, fish cakes are not gluten-free. Korean fish cakes are made from fish filets, vegetables, seasonings, and wheat flour. Look at the ingredient list on the back, as some are made with gluten-free potato starch.
Yes, this recipe easily doubles.
More easy recipes:
Easy Korean Fish Cake (Eomuk Bokkeum)
Equipment
- Large skillet
Ingredients
- 4 sheets Korean fish cake
- 1/2 onion
- 2 green onions, chopped
- 2 cloves garlic
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp Gochukaru *or less
- 1/2 Tbsp Sugar
- 1/4 cup water
- drizzle corn syrup
- drizzle sesame oil
- Black pepper
Instructions
- Defrost fish cakes. Leave the frozen fish cakes on a plate at room temperature until softened, about 10-15 minutes. Or defrost in the microwave until slightly soft, about 1 minute. Slice into 1/2-inch long pieces.
- Make sauce. In a small bowl, combine the sauce ingredients: soy sauce, mirin, Gochukaru, sugar, sesame seeds, and water. Stir until mixed.
- Cook. Heat a large skillet over medium heat. Add a little cooking oil and fry the onions until slightly soft, about 1 minute. Add the sliced fish cake and garlic. Stir fry until the fish cakes are golden brown, about 3-4 minutes. Add sauce and water. Cook, stirring often, until the liquid is thick and reduced — about 2-3 minutes. Add a drizzle of corn syrup and stir until glossy and thick, about 1 minute. Turn off the heat and add a drizzle of sesame oil and green onion. Add some freshly cracked black pepper. Toss everything together one last time.
- Serve. Transfer to a serving dish. Enjoy with rice and a fried egg. Also tastes good with soup and other Korean banchan.
Video
Notes
- Look for Busan Fishcakes. At the Korean market, look for fish cakes from Busan, South Korea. Busan is a port city and is famous for its fish cakes. If you look at the packaging, there is usually one or more brands from Busan.
- Use a large skillet. You’ll need room to stir fry and push the ingredients around.
- Prep ingredients in advance. The cooking time goes fast. Chop everything beforehand and arrange in small bowls (mise en place).
- Store in the fridge. As with most Korean side dishes, Eomuk Bokkeum keeps well in the fridge and can be eaten over several days. To make it easy to serve, store in an airtight container.
