Spicy Eomuk Bokkeum (Stir-Fried Fish Cakes)
A spicy banchan of fish cakes stir-fried in quick chili oil to stay chewy and moist.
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 →
This stir-fried fish cake dish keeps the square fish cakes chewy by pouring boiling water over them rather than boiling them directly, then stir-frying them in quick homemade chili oil. Frying chili flakes in oil produces a pretty red color and keeps the stir-fry from drying out so it stays moist. It is a spicy everyday side dish quickly tossed together so the vegetables keep their fresh crunch.
- Servings
- about 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Square fish cake (eomuk)2 sheets
- Onion1/4
- Red bell pepper1/4
- Large green onion (daepa)a little
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Cooking oil2 tbsp
- Minced garlic1/2 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Oyster sauce1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame seeds
- Toasted sesame oil
- Blanching fish cakes directly in boiling water makes them lose their chewy texture, so spread the sliced fish cakes across a sieve, pour rolling boiling water evenly over them, and drain.
- Besides onion, bell pepper, and large green onion, you can also add carrots, mushrooms, or spicy chili peppers.
- If you do not have oyster sauce, you can replace it with regular soy sauce (jin-ganjang); in that case, skip the oyster sauce and use 1 tbsp of regular soy sauce instead.
Steps
1. I cut the square fish cakes into bite-sized pieces.
When I blanched them in boiling water to remove impurities, they lost their chewiness, so instead I spread the sliced fish cakes across a sieve, poured rolling boiling water evenly over them, and drained the water.
For vegetables, I prepared onion, bell pepper, and large green onion, but carrots, mushrooms, or spicy chili peppers are also great.
2. Heat a pan generously with cooking oil, add gochugaru (Korean chili flakes) and minced garlic, and stir-fry gently without burning until the cooking oil mixes with the chili flakes to release a red oil.
This creates a quick chili oil that preserves the spicy flavor; during this step, the chili flakes bloom, giving the finished fish cake stir-fry a lovely color, and I noticed it prevents the stir-fry from drying out due to lack of moisture compared to adding chili flakes halfway through cooking.
3. Add the onion and bell pepper first and stir-fry briefly...
4. Add the fish cakes and large green onion as well, and stir-fry briefly.
If you linger too long during the stir-frying process, the ingredients will lose their crisp, chewable texture in the finished dish, so move your hands quickly as you stir-fry.
5. Add 1/2 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp oyster sauce, 1 tbsp mirin (cooking rice wine), and 1 tbsp corn syrup (mulyeot), then stir well and stir-fry so the seasoning coats everything evenly.
If you do not have oyster sauce, you can use regular soy sauce instead. In that case, simply omit the oyster sauce and add 1 tbsp of regular soy sauce.
6. Turn off the heat and finish by adding toasted sesame seeds and toasted sesame oil at the end.
Ppunwife's tips
- If you linger too long during the stir-frying process, the ingredients will lose their crisp, chewable texture in the finished dish, so move your hands quickly as you stir-fry.
- Making a generous amount of chili oil first before stir-frying helps keep the fish cakes moist and glossy.
FAQ
Why are the fish cakes not boiled directly in hot water?
Boiling them directly in hot water can make them lose their chewy texture, so pouring rolling boiling water over the sliced fish cakes simply rinses away excess oil.
Why fry the chili flakes in oil early in the cooking process?
It creates a quick chili oil that imparts a spicy aroma and vibrant color, and it prevents moisture loss so the fish cakes do not end up dry and tough.
How can I substitute oyster sauce if I do not have any?
You can substitute regular soy sauce (jin-ganjang) for the oyster sauce; simply omit the oyster sauce and use 1 tbsp of regular soy sauce to season the dish.
Can I add other ingredients besides the basic vegetables?
Yes, depending on your preference, adding carrots, mushrooms, or spicy chili peppers alongside the onion and bell pepper works wonderfully.
