Chewy Beoseot Eomuk Bokkeum (Stir Fried Fish Cake and Mushrooms)
Sweet and savory stir-fried fish cake and mushrooms, with fish cake browned first to bring out its chewy texture.
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 simple side dish quickly braises square fish cake and baby oyster mushrooms in a soy sauce seasoning. Stir-frying the fish cake well in oil first brings out its characteristically chewy texture even more. Mild and not harsh, it is easy to enjoy.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Square fish cake (eomuk)2 sheets, 120 g
- Baby oyster mushrooms1/2 pack, 100 g
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Water1/2 tbsp
- Minced garlic1 tsp
- Toasted sesame oil
- Toasted sesame seeds
- Blanching fish cake in boiling water to remove impurities makes it lose its chewiness, so another method is to slice it, spread it out on a strainer, pour boiling water evenly over it, and drain well.
- If you add shredded onion, cabbage, carrot, and large green onion to this seasoning, it looks just like japchae.
Steps
1. Cut the square fish cake in half for an easy-to-eat length, then slice into strips about 0.5 cm wide.
Blanching it in boiling water to remove impurities tends to ruin its chewy texture, so another method is to slice the fish cake, spread it out on a strainer, pour boiling water evenly over it, and drain well.
Prepare 1/2 pack of baby oyster mushrooms and separate them into individual strands.
2. For the sauce, combine 1 tbsp regular soy sauce, 1 tbsp corn syrup, 1 tbsp mirin, and 1/2 tbsp water, then mix well.
3. Heat a pan with oil and stir-fry the fish cake thoroughly without burning until the surface becomes lightly crisp.
Stir-frying it like this beforehand really brings out the chewy texture that makes fish cake so good.
4. In the pan used for the fish cake, add oil and stir-fry the minced garlic to release its fragrance, then...
5. Add the mushrooms and stir-fry briefly...
6. Add the stir-fried fish cake...
7. Add the mixed sauce and give it a quick stir-fry so it takes on the soy sauce color.
8. Turn off the heat, stir in the toasted sesame oil and toasted sesame seeds, and you are done.
Ppunwife's tips
- Heat oil in a pan and stir-fry the fish cake thoroughly first without burning until the surface becomes slightly crisp; this helps you really enjoy its chewy texture.
FAQ
How do I remove excess oil or impurities from the fish cake?
Blanching it directly in boiling water can soften the texture too much, so we recommend spreading the sliced fish cake on a strainer, pouring boiling water over it, and draining well.
What is the secret to keeping the fish cake chewy?
Before stir-frying it with the other ingredients, stir-fry the fish cake thoroughly in a heated oiled pan until the surface becomes slightly crisp, which gives it a firm, chewy bite.
Can I add other vegetables?
If you thinly slice and stir-fry onion, cabbage, carrot, and large green onion along with the rest, it creates a rich appearance reminiscent of japchae.
