Korean Fish Cake Stir Fry (Eomuk Bokkeum)
Korean fish cake stir fry tossed in a sweet and savory umami sauce makes the most delicious quick and easy side dish. This easy Korean fish cake side dish can be ready in under 10 minutes!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 sheets (250 g) Korean fish cake (frozen)
- 1/2 yellow onion (thinly sliced)
- 1/4 cup carrot (julienned)
- 3 cloves garlic (minced)
- 3 stalks green onions (cut into 2 inch pieces)
- 2 tablespoon soy sauce
- 2 teaspoon mirin (rice wine)
- 2 teaspoon honey
- 1 teaspoon Gochugaru (more if desired)
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- 1
Blanch the fish cakes. Boil water in a medium saucepan. Once the water is boiling turn off the heat and blanch the fish cake in the hot water for 30 seconds or until softened. Pat dry and cut into bite sized strips.
- 2
Combine the sauce. In a small mixing bowl, add the soy sauce, rice wine, honey, and gochugaru. Mix until combined. You can add extra gochugaru if you’d prefer spicier fish cakes.
- 3
Cook. Add 2 tablespoons of vegetable oil to a large skillet over medium heat. Once the skillet is hot, add the sliced onion and garlic. Saute and stir continuously until translucent and golden brown about 3 minutes. Then add the fish cake, shredded carrots, and green onion and toss them together for about 2 minutes or until softened.
- 4
Add sauce. Add the sauce and toss to combine. Continue cooking the fish cakes until the sauce evenly coated.
- 5
Serve. Remove from heat and finish by mixing in the sesame oil and sprinkling on the toasted sesame seeds for garnish. Enjoy!