Eomuk Bokkeum (Stir-fried Fish Cake)
A quick and easy side dish made with eomuk (fish cake). Make it mild or spicy to your taste.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces eomuk (어묵), fish cake (about 4 sheets)
- 1/4 medium onion
- 1 teaspoon minced garlic
- 1/2 scallion
- 1 red chili pepper (or 1/4 red bell pepper) ((or 1/2 carrot))
- 1 green chili pepper (or 1/4 green bell pepper)
- oil for stir-frying
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or mirin)
- 1 teaspoon sugar (or two teaspoons if you like it sweeter)
- pinch black pepper
- 2 to 3 teaspoons gochugaru (Korean red chili pepper flakes) - only for the spicy version
Instructions
- 1
Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want.
- 2
Cut the fish cake into bite size pieces. Thinly slice the vegetables.
- 3
Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.
- 4
Add the sauce ingredients over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.