Chewy Eomuk Bokkeum (Stir-Fried Fish Cakes)
A chewy square fish cake side dish stir-fried in garlic chili oil without vegetables to keep it dry and springy.
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 →
Stir-frying without vegetables prevents moisture from releasing, keeping the fish cakes plump and chewy until the very end. Sautéing the garlic and dried chilies first infuses the oil with aroma, resulting in a clean, neat spiciness. It works wonderfully as an everyday side dish, for lunchboxes, as a kimbap filling, or as a snack with drinks.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Square fish cake (eomuk)4 sheets, 200 g
- Bird's eye chili5, 1 tbsp (minced, heaping)
- Cooking oil2 tbsp
Seasoning
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Oyster sauce1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Ground black peppera little
- If you do not have bird's eye chilies, you can use 1 dried red chili pepper or about 2 Cheongyang chili peppers instead.
Steps
Slice the ingredients
Prepare 4 sheets of square fish cake and bird's eye chilies.
If you do not have bird's eye chilies, you can use 1 dried red chili pepper or about 2 Cheongyang chili peppers instead.
Cut the fish cakes in half and slice into strips about 1 cm wide, then finely chop the chilies.
Make the garlic chili oil
Add 2 tbsp cooking oil, 1 tbsp minced garlic, and the bird's eye chilies to the pan, then sauté thoroughly without burning to draw out the garlic fragrance and spicy chili aroma.
Sautéing the garlic and chilies in oil first eliminates harsh odors or raw notes, bringing out a richer flavor.
Stir-fry
Add the fish cakes along with 1/2 tbsp regular soy sauce, 1/2 tbsp oyster sauce, 1 tbsp mirin, and 1 tbsp corn syrup, then stir-fry so all the seasonings coat the fish cakes evenly.
The fish cakes quickly absorb the seasoning and turn moist, but stir-frying them sufficiently without burning makes them chewy.
Finish by adding 1/2 tbsp toasted sesame oil, 1/2 tbsp toasted sesame seeds, and a little ground black pepper.
Serve
Just looking at them, you can see how glossy and chewy the fish cakes look.
Even with simple ingredients, the flavor becomes rich, clean, and truly addictive.
It is delicious while you eat, and it leaves your mouth feeling refreshed without any lingering raw garlic odor.
Ppunwife's tips
- Sautéing the garlic and chilies in oil first eliminates harsh odors or raw notes, bringing out a richer flavor.
- The fish cakes quickly absorb the seasoning and turn moist, but stir-frying them sufficiently without burning makes them chewy.
FAQ
What can I use as a substitute if I don't have bird's eye chilies?
You can substitute 1 dried red chili pepper or about 2 Cheongyang chili peppers.
Is there a specific reason no vegetables are added?
Leaving out watery vegetables prevents the dish from turning soggy or releasing liquid, keeping the fish cakes plump and chewy the entire time.
What is the benefit of sautéing the garlic and chilies first?
Sautéing them thoroughly in oil first removes pungent raw odors and deepens their unique aromatic flavor.
How can I best enjoy this finished dish?
Beyond a basic side dish, it works great as a kimbap filling alongside aged kimchi or as a neat snack with drinks.
