Easy Korean Fish Cake (Eomuk Bokkeum)

stir fried korean fish cake or eomuk bokkeum in a grey bowl

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Easy Korean Fish Cake (Eomuk Bokkeum)

Another Korean side dish to love: Eomuk Bokkeum or Korean Fish Cake. An easy, stir-fried dish that comes together in 15-minutes. Savory, spicy, and so tasty! Enjoy this delicious side dish that's simple and flavorful.

Prep Time10

Cook Time5

Course: Side

Cuisine: Korean

Keyword: Bokkeum, Eomuk, Fish cake, Korean, Stir Fry

Servings: as side

Calories: 34kcal

Author: Lis Lam

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

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.

Nutrition