📝 About This Recipe
Eomuk Bokkeum is a beloved Korean side dish (banchan) that perfectly balances sweet, salty, and savory flavors with a satisfyingly chewy texture. Often found in lunchboxes and traditional meal spreads across Korea, these stir-fried fish cakes are glazed in a glossy soy-based sauce and accented with crisp vegetables. It is a nostalgic, comforting dish that transforms simple fish cakes into a gourmet experience in under 20 minutes.
🥗 Ingredients
Main Ingredients
- 6 sheets Korean Fish Cake Sheets (approx. 200-250g, cut into 1-inch wide strips or bite-sized triangles)
- 1/2 medium Yellow Onion (thinly sliced)
- 1/2 small Carrot (julienned into thin matchsticks)
- 2 stalks Green Onions (cut into 2-inch lengths)
- 3 cloves Garlic (minced)
- 2 tablespoons Cooking Oil (neutral oil like grape seed or vegetable oil)
The Glaze
- 2 tablespoons Soy Sauce (Jin Ganjang or all-purpose soy sauce)
- 2 tablespoons Water (helps to soften the fish cakes)
- 1 tablespoon Sugar (granulated white sugar)
- 1 tablespoon Olsigodang (Korean Rice Syrup) or Corn Syrup (provides a beautiful glossy finish)
- 1 tablespoon Toasted Sesame Oil (added at the end for aroma)
- 1 teaspoon Gochugaru (Korean Red Chili Flakes) (optional, for a mild spicy kick)
For Garnish
- 1 teaspoon Toasted Sesame Seeds (lightly crushed between fingers for extra fragrance)
- 1/2 Fresh Red Chili (thinly sliced for a pop of color)
👨🍳 Instructions
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1
Prepare the fish cakes by blanching them briefly in boiling water for 30 seconds to remove excess surface oil; drain and pat dry with paper towels.
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2
Slice the blanched fish cake sheets into bite-sized pieces, roughly 1-inch by 2-inch strips or elegant triangles.
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3
Prepare your vegetables: thinly slice the onion, julienne the carrots, and cut the green onions into lengths similar to the fish cakes.
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4
In a small bowl, whisk together the soy sauce, water, sugar, and Gochugaru (if using) until the sugar is mostly dissolved.
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5
Heat a large non-stick skillet or wok over medium-high heat and add the cooking oil.
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6
Add the minced garlic to the oil and sauté for 30 seconds until fragrant but not browned.
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7
Toss in the sliced onions and carrots. Stir-fry for about 2 minutes until the onions begin to turn translucent.
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8
Add the fish cakes to the skillet and stir-fry for another 2-3 minutes until the edges of the fish cakes start to turn slightly golden and crisp.
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9
Pour the prepared sauce mixture over the ingredients in the pan. Reduce the heat to medium.
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10
Stir constantly for 1-2 minutes, ensuring every piece of fish cake is evenly coated and the liquid has reduced to a thick glaze.
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11
Add the green onions and sliced red chili. Toss for 30 seconds just until the green onions wilt slightly.
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12
Turn off the heat. Drizzle the rice syrup (or corn syrup) and toasted sesame oil over the dish, tossing one last time to create a high-shine finish.
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13
Transfer to a serving plate and sprinkle generously with toasted sesame seeds.
💡 Chef's Tips
Blanching the fish cakes in hot water is a secret chef's tip to remove processed oils and make the texture much softer. If the sauce evaporates too quickly before the fish cakes soften, add an extra tablespoon of water to the pan. For a spicier version (Maeun Eomuk Bokkeum), increase the Gochugaru to 1 tablespoon and add a teaspoon of Gochujang. Use a non-stick pan to prevent the sugars in the sauce from burning and sticking to the bottom. This dish can be served warm, but it is traditionally enjoyed at room temperature or even cold from the fridge.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Hansik' meal alongside a bowl of steamed short-grain white rice. Pairs excellently with a refreshing glass of chilled Barley Tea (Bori-cha) to cleanse the palate. Include it in a 'Dosirak' (Korean lunchbox) as it holds its flavor and texture perfectly throughout the day. Use leftovers as a topping for homemade bibimbap or as a filling for Gimbap (seaweed rice rolls). Serve alongside other banchan like Kimchi and seasoned spinach (Sigeumchi-namul) for a balanced meal.