Glossy Soy Sauce Eomuk Bokkeum (Stir-Fried Fish Cakes)
A dry-style soy sauce eomuk bokkeum cooked down until glossy, perfect as a side dish or a gimbap filling.
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 side dish features thinly sliced square fish cakes infused with green onion oil and chili aroma, then stir-fried dry in a savory soy sauce glaze. Because it releases no excess moisture, it is ideal for lunchboxes or as a gimbap filling. Omit the chilis, and it is just as wonderful for kids.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Square fish cake (eomuk)200 g
- Large green onion (daepa)1/4 stalk
- Bird's eye chili (or 2 Cheongyang chili peppers (hot green chili))5
Seasoning
- Minced garlic1 tbsp
- Oyster sauce1/2 tbsp
- 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
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- 200 g of square fish cake equals 4 regular-sized sheets; you can also use 2 large skewer-sized sheets.
- You can substitute 2 Cheongyang chili peppers for the 5 bird's eye chilis.
- When making this for children, omit the chilis before simmering.
Steps
Prepare the ingredients
Here is 200 g of square fish cake (eomuk). That is 4 regular-sized sheets, though I prepared 2 large skewer-sized sheets.
You will also need 1/4 stalk of large green onion (daepa) to make green onion oil, and 5 bird's eye chilis for heat. You can use 2 Cheongyang chili peppers instead.
Slice the ingredients
Since these are going into mini gimbap, cut the fish cakes in half and slice them into strips about 1 cm thick.
Thinly slice the green onion into rounds, and chop the bird's eye chilis into small pieces.
Stir-fry
Heat a skillet with cooking oil, add 1 tbsp minced garlic and the sliced green onion, and stir-fry briskly without burning until fully fragrant.
Add the bird's eye chilis and stir-fry until the spicy aroma rises.
Add the fish cakes along with 1/2 tbsp oyster sauce, 1/2 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine), and 1 tbsp corn syrup (mulyeot), tossing well so the seasoning coats the fish cakes evenly.
Once the liquid has almost completely cooked down, turn off the heat and finish with 1/2 tbsp toasted sesame oil and 1/2 tbsp toasted sesame seeds.
Finish
It has stir-fried up nice and glossy.
The heat is not overwhelming—just pleasantly spicy enough to whet your appetite.
For kids, try stir-frying it without the chilis. It makes a perfect children's side dish.
Ppunwife's tips
- Stir-frying without extra watery ingredients keeps the dish completely dry, so it stays fresh without turning soggy as a daily side dish, in lunchboxes, or as a gimbap filling.
FAQ
Can I use Cheongyang chili peppers instead of bird's eye chilis?
Yes, you can substitute 2 Cheongyang chili peppers for the 5 bird's eye chilis to add spicy heat.
How should I make this if children are eating it?
Simply leave out the chilis while cooking, and it becomes a mild side dish that kids can easily enjoy.
How should I cut the fish cakes if using them for gimbap?
Cut the fish cakes in half, then slice them into strips around 1 cm thick, which fits neatly inside gimbap.
