Chewy Eomuk Bokkeum (Stir-Fried Fish Cakes) for Kids
A super simple soy sauce eomuk bokkeum made by parboiling fish cakes and stir-frying them crisp so they stay pleasantly chewy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
The secret is to stir-fry the blanched fish cakes in oil until slightly crisp outside, keeping them springy rather than mushy right to the last bite. Simmered in a mild, sweet-and-savory soy sauce glaze, it is a great side dish for kids. Ready in under 20 minutes, it makes a convenient everyday banchan.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Square fish cake (eomuk)2 sheets
- Onion1/4
- Carrot1/5
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1 tsp
- Water2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- You can also slice some large green onion, or Cheongyang chili pepper if you like it spicy.
- If you want a red spicy sauce, add 1 tbsp of gochugaru to this seasoning.
Steps
1. Cut the square fish cake in half, then slice it into strips of moderate thickness.
Feel free to cut them into other shapes according to your preference.
Slice the onion and carrot into strips similar in thickness to the fish cakes.
You can also slice some large green onion, or Cheongyang chili pepper if you like it spicy.
2. Add the fish cakes to briskly boiling water, blanch briefly to remove excess oil and additives,
then rinse in cold water and drain well.
3. Mix all the seasoning ingredients together, except for the toasted sesame oil and toasted sesame seeds.
If you want a red spicy sauce, add 1 tbsp of gochugaru to this seasoning.
4. Heat oil in a pan and stir-fry the fish cakes until the surface turns slightly crisp,
then transfer them to another plate.
Fish cakes can turn soggy from blanching in water and cooking in sauce, but frying them this way first before saucing makes your stir-fried fish cakes plump and chewy.
5. Heat oil in a pan, add the hard carrot first, and stir-fry briefly...
6. Add the onion and stir-fry together until the onion and carrot turn translucent...
7. Add the fish cakes and seasoning, then stir-fry while mixing evenly.
Once the sauce is well blended with the ingredients...
8. Finish by adding the toasted sesame oil and toasted sesame seeds.
The stir-fried fish cakes are done.
Can you feel the plump chewiness?
They stay chewy right until you finish eating them.
Try stir-frying them spicy with sliced Cheongyang chili pepper and a generous dash of gochugaru.
You just need to add gochugaru to the seasoning ingredients above.
Ppunwife's tips
- Heat oil in a pan and stir-fry the fish cakes until the surface turns slightly crisp, then transfer them to another plate. Fish cakes can turn soggy from blanching in water and cooking in sauce, but frying them this way first before saucing makes your stir-fried fish cakes plump and chewy.
FAQ
How do I keep the fish cakes from becoming mushy when stir-frying?
After draining the blanched fish cakes, stir-fry them first in an oiled hot pan until the exterior is slightly crisp. This will keep their texture nice and chewy.
Why do you briefly blanch the fish cakes in boiling water before cooking?
It helps remove excess oil and additives from the surface of the fish cakes. After blanching, rinse them in cold water and drain well before cooking.
How can I make it spicy instead of using the mild soy sauce base?
Add 1 tbsp of gochugaru (Korean chili flakes) to the prepared base seasoning, and stir-fry with sliced large green onion or Cheongyang chili pepper according to your taste.
Do I add the carrot and onion to the pan at the same time as the fish cakes?
No, stir-fry the hard carrot briefly in oil first, add the onion, and once both vegetables turn translucent, add the fish cakes and seasoning to stir-fry together.
