Easy Korean Stir-Fried Fish Cake (Eomuk Bokkeum)(VIDEO)
Jun 19, 2022, Updated Apr 01, 2024
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Korean Stir-Fried Fish Cake (Eomuk Bokkeum) is one of my favorite side dishes (banchan) at Korean restaurants! Once I learned how quick and easy it is to make at home, I knew I had to share this recipe! It only takes 10 ingredients (most you already have in your pantry) and 10 minutes to make this at home!
Watch the Korean Stir-Fried Fish Cake Recipe Video Below!
Table of Contents
- Watch the Korean Stir-Fried Fish Cake Recipe Video Below!
- What Are Korean Fish Cakes?
- Ingredient Tips for Korean Stir-Fried Fish Cake (Eomuk Bokkeum)
- Recipe Instructions: Korean Stir Fried Fish Cakes (Eomuk Bokkeum)
- Expert Tips for Korean Stir-Fried Fish Cakes
- Korean Stir-Fried Fish Cake (Eomuk Bokkeum) Recipe
One of my favorite things about Korean cuisine is the plethora of ban-chan (side dishes) – everyone has their favorite, and every family has their own recipes. I love how Korean cuisine incorporates so many vegetables – Korean Bean Sprout Salad and Korean Spinach Side Dish are two of my favorites (if you want the spicier version, try Spicy Korean Spinach Side Dish!) Of course, the first side dish that runs out first is always Korean Braised Potatoes! My (Korean) wife’s favorites are Korean Cucumber Salad and Korean Egg Roll – she has so many fond memories of having these packed for her lunch at school!
What Are Korean Fish Cakes?
Korean Fish Cake (Eomuk) are a processed seafood that is made from pureed fish. I buy them from my local Korean grocery (H Mart) – you can find them in the refrigerated section, next to the tofu. You’ll see that there are so many types of fish cakes sold there. Some are made with additional add-ins, like vegetables.
I like to use the thin rectangular sheets (pictured above), which you can cut into the shape/size you prefer. I find they are better for stir-fries and will be nicely balanced with the sauce.
Ingredient Tips for Korean Stir-Fried Fish Cake (Eomuk Bokkeum)
This quick and delicious Korean Stir-Fried Fish Cake (Eomuk Bokkeum) recipe is extremely easy to make! You only need a few ingredients for the stir fry and the delicious, savor sauce.
- Korean Fish Cakes – cut into 2 inch strips
- Garlic
- Scallion
- White Onion + Carrot – I like carrots and onions for additional crunch, but you use other vegetables. If you want some heat to the dish, you can add:
- bell peppers
- jalapenos
- birds eye chilis
- Light Soy Sauce – You want to use light soy sauce or all-purpose soy sauce; do NOT use dark soy sauce, as it is too sweet and thick for this recipe.
- Mirin – This is a sweet cooking wine that is used frequently in Korean and Japanese cooking. It provides a great balance to the soy sauce in this recipe.
- The recipe has so few ingredients that I don’t recommend substituting; if possible, try to use mirin.
- If you don’t have mirin, you can substitute with rice vinegar but add 1 tsp of sugar, as rice vinegar does not have the sweetness of mirin.
- You can also substitute with 1/4 cup water + 1 tbsp honey mixed in
- Sugar
- Black Pepper
- Sesame Seeds – I like to use roasted sesame seeds for added texture. If you don’t have them, you can omit.
- OPTIONAL Gochujang – If you prefer a spicier version, feel free to add 1 tbsp of gochujang to the sauce!
Recipe Instructions: Korean Stir Fried Fish Cakes (Eomuk Bokkeum)
1. Prepare Your Fish Cakes, Vegetables, and Sauce
If you are using the thin rectangular sheets, I like to begin by slicing the fish cake sheet in half length wise down the middle. Next, cut them into roughly 2 inch strips.
I personally prefer 2 inch wide strips for my Korean Stir-Fried Fish Cake (Eomuk Bokkeum), but you can cut them according to your preference. No matter what you prefer, make sure the strips are equally sized so they cook evenly in the pan. Once the fish cakes are sliced, place them in a bowl and set aside.
Next you are going to prep your vegetables:
- Finely mince 3 cloves of garlic.
- Cut your carrots into 2″ long matchsticks.
- Thinly slice your white onion.
- Cut the scallions into 2″ pieces.
2. Mix the Korean Stir Fried Fish Cakes Sauce
Once the fish cakes and vegetables are prepared, it’s time to mix your sauce! In a small bowl, whisk together light soy sauce, mirin, sugar, and black pepper.
OPTIONAL: If you prefer a spicy version of these Korean Stir-Fried Fish Cake (Eomuk Bokkeum), you can add 1 tablespoon of gochujang to this mixture.
3. Stir-Fry the Fish Cakes and Vegetables
Heat 2 tablespoons of oil over medium high heat in a non-stick pan to stir-fry the fishcakes and vegetables.
- Sauté garlic along with the scallions, carrots, and onions for 1 minute; the vegetables should soften and you should be able to smell your aromatics.
- Add the sliced fish cakes and stir fry for another minute. The fish cakes should soften and begin to darken in color slightly.
4. Add the Sauce and Continue Cooking
After the vegetables and fish cakes have stir-fried for a few minutes, add the sauce you mixed earlier. Combine the sauce with the fish cakes and vegetables, then continue cooking over medium high heat until the sauce has been fully absorbed.
Transfer the fish cakes and vegetables to a bowl and top with sesame seeds! Your Korean Stir-Fried Fish Cake (Eomuk Bokkeum) are now ready to enjoy!
PRO TIPS
Expert Tips for Korean Stir-Fried Fish Cakes
Korean Fish Cakes
I buy thin refrigerated sheets from the refrigerated section at my local Korean grocery store (H Mart). Cut these into 2″ strips – if you prefer another size or shape, you can cut them to your preference. Make sure your fish cakes are cut to the same size to ensure even cooking.
Customize Your Vegetables + Spice Level
I like carrots and onions for additional crunch, but you use other vegetables. If you want some heat to the dish, you can add:
- bell peppers
- jalapenos
- birds eye chilis
If you prefer a spicer version, feel free to add 1 tbsp of gochujang to the sauce!
Success is in the Prep
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to pan! Have your premixed sauce, fish cakes, and vegetables ready and easily accessible during the cooking process.
Storage
You can store Korean Stir-Fried Fish Cake (Eomuk Bokkeum) in an airtight container in the refrigerator for 3-4 days. They are meant to be eaten cold. but you can warm them up, if you prefer.
What to Serve with Korean Stir Fried Fish Cakes
If you are looking for a main dish to pair with Korean Stir Fried Fish Cakes, I would make my famous Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi! If you would rather eat a vegetarian option, you have to try my Korean Braised Tofu – it’s so flavorful, you won’t miss meat.
If you tried this Korean Stir-Fried Fish Cake (Eomuk Bokkeum) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Stir-Fried Fish Cake (Eomuk Bokkeum)
Ingredients
- 12 oz fish cake, cut to 2" long strips
- 1/4 onion, thinly sliced
- 3 cloves garlic, minced
- 1 scallion, cut to 2" pieces
- 1 carrot, cut to 2" matchsticks
- 3.5 tbsp light soy sauce
- 2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 tsp black pepper
- 1/2 tsp sesame seeds
- 2 tbsp neutral oil
Instructions
- Cut fish cake into 2" long strips and slice the vegetables and set aside.
- In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper.
- Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add the garlic, onion, scallions, and carrot and stir fry for 1 minute until softened. Add the sliced fish cake and stir-fry for 1 minute.
- Immediately add the premixed sauce and stir to combine. Continue cooking for 1-2 minutes until the sauce has absorbed. Garnish with sesame seeds and enjoy!
Notes
Storage
You can store Korean Stir Fried Fish Cakes in an airtight container in the refrigerator for 3-4 days. They are meant to be eaten cold. but you can warm them up, if you prefer.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite sides at the Korean BBQ restaurant we frequent. Thank you for this wonderful recipe! Love having this over rice with kimchi or just in the fridge to snack on.
I’ve always wanted to learn how to make this! Thank you for the recipe!