Microwave Eomuk Muchim (Seasoned Fish Cakes)
A super-simple side dish of fish cake and vegetables tossed in a quick microwave-heated seasoning without using the stove.
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 quick fish cake side dish comes together entirely in the microwave without turning on the stove. Heating the fish cake drives off excess moisture for a chewy texture, while briefly warming the oil and chili seasoning produces the deep flavor of a stir-fry. With everyday ingredients, anyone can easily prepare this simple banchan.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Square fish cake (eomuk)2 sheets
- Onion1/4
- Carrot1/4
- Chili pepper1
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1/2 tbsp
- Minced garlic1 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Cooking oil2 tbsp
- Toasted sesame seeds
- Toasted sesame oil
Steps
Thinly slice the fish cake and vegetables into matching strips.
Spread the sliced fish cake across a wide plate and microwave for 1 minute to remove excess moisture, then microwave for about 30 seconds more to make it extra chewy.
Adjust the time depending on your microwave.
Spread the sliced vegetables onto a plate and microwave for 30 seconds to 1 minute just to wilt them slightly.
If you prefer a crisp, fresh crunch with more heat, you can skip microwaving them.
Except for the toasted sesame seeds and toasted sesame oil, mix all the seasoning ingredients together, cover with plastic wrap, and microwave for about 1 minute.
(Use a roomy bowl so the sauce does not boil over, and do not microwave it too long.
Adding chili oil gives stir-fried dishes savory depth; microwaving the sauce with gochugaru and cooking oil until bubbling softens the raw chili bite and gives it the flavor of a dish stir-fried in a pan.
Combine the fish cake, vegetables, sauce, toasted sesame seeds, and toasted sesame oil in a bowl and mix well to finish.
Ppunwife's tips
- Adjust the time depending on your microwave.
- If you prefer a crisp, spicy bite, you can skip microwaving the vegetables.
- Use a roomy bowl so the sauce does not boil over, and do not microwave it too long.
- Adding chili oil gives stir-fried dishes savory depth; microwaving the sauce with gochugaru and cooking oil until bubbling softens the raw chili bite and gives it the flavor of a dish stir-fried in a pan.
FAQ
Do I have to microwave the vegetables?
They are microwaved for 30 seconds to 1 minute to wilt them slightly, but if you want to keep their crisp texture and fresh kick, you can toss them in without heating.
Why is the sauce heated separately in the microwave?
Microwaving the gochugaru and cooking oil until bubbling mellows the harsh spice and brings out the rich flavor of a pan stir-fry.
What can I substitute if I don't have oyster sauce?
You can replace the oyster sauce with an equal amount of regular soy sauce (jin-ganjang) to adjust the seasoning.
