Moist and Spicy Eomuk Bokkeum (Stir-Fried Fish Cakes)
A side dish stir-fried with the rich flavor of chili oil and a moist sauce.
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 brings out savory depth and spiciness by frying chili flakes in oil to make chili oil. Adding a small amount of water to the sauce keeps the fish cakes moist without drying out, even when stored in the refrigerator. It works wonderfully as a side dish for rice, for lunch boxes, or as a gimbap filling.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Square fish cake (eomuk)3 sheets, 200 g
- Large green onion (daepa)1/3 stalk
- Onion1/4
- Cooking oil3 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Minced garlic1 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))1 tbsp (soy sauce)
- Oyster sauce1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Water2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- To remove surface oil and impurities from the fish cakes, it is good to dip them briefly into rolling boiling water and take them right out.
- You may also add mushrooms, bell peppers, or spicy Cheongyang chili peppers.
Steps
Prepare 3 sheets of square fish cakes and cut them into bite-sized pieces. Onion and large green onion are plenty of vegetables to enhance the flavor of stir-fried fish cakes.
To remove surface oil and impurities from the fish cakes, it is good to dip them briefly into rolling boiling water and take them right out.
You may also add mushrooms, bell peppers, or spicy Cheongyang chili peppers.
Slice the onion thickly into strips, and split the large green onion in half lengthwise before cutting it into 2–3 cm lengths.
Among the seasoning ingredients, mix together 1 tbsp regular soy sauce (or brewed soy sauce), 1 tbsp oyster sauce, 2 tbsp corn syrup, 2 tbsp mirin, and 2 tbsp water, then set aside.
Add cooking oil to a heated pan, add minced garlic, and stir-fry briskly until thoroughly fragrant. Lower the heat to low, add gochugaru, and stir-fry without burning to make chili oil.
Once the minced garlic and gochugaru aromas blend nicely, add the fish cakes and onion, tossing well so they are coated in the chili oil.
Pour in the mixed sauce evenly and coat everything well, then add the large green onion and cook briefly.
Turn off the heat, add toasted sesame oil and toasted sesame seeds, and mix well to finish.
Ppunwife's tips
- The secret to keeping the sauce from drying out even as leftovers is to stir-fry the gochugaru in oil first so it hydrates fully.
- Adding moisture to the sauce allows dry fish cakes to turn thoroughly soft and moist.
FAQ
How can I reduce excess oil and impurities from the fish cakes?
Dip the fish cakes briefly into boiling water before cooking and take them right out to remove surface oil and impurities.
What is the secret to keeping the fish cakes moist without drying out over time?
Stir-frying the gochugaru in oil first allows it to hydrate fully, and adding water to the sauce replenishes moisture so it stays moist for a long time.
Are there other ingredients that go well besides the basic vegetables?
Depending on your preference, you can also stir-fry them with mushrooms, bell peppers, or Cheongyang chili peppers for an extra kick.
How can I use leftover stir-fried fish cakes?
Roll rice, leftover stir-fried fish cakes, pickled radish, or chopped Cheongyang chili peppers in dried seaweed sheets to make a delicious gimbap.
