📝 About This Recipe
A staple of Korean home cooking and lunchbox culture, Eomuk-bokkeum is a beloved banchan that balances chewy textures with a perfect harmony of sweet and salty flavors. These thin, umami-rich fish cake sheets are flash-seared with crisp vegetables and glazed in a glossy soy-based sauce. Whether served warm or cold, this dish offers a nostalgic taste of Seoul that is both comforting and incredibly addictive.
🥗 Ingredients
Main Ingredients
- 200 grams Korean Fish Cake Sheets (approx. 4-5 rectangular sheets, sliced into 1-inch wide strips)
- 1/2 medium Onion (thinly sliced)
- 1/3 medium Carrot (julienned into matchsticks)
- 2 stalks Green Onions (cut into 2-inch lengths)
- 3 cloves Garlic (minced)
- 2 tablespoons Neutral Oil (vegetable, canola, or grapeseed oil)
- 1 Fresh Red Chili (optional, thinly sliced for a hint of heat)
The Glaze
- 2 tablespoons Soy Sauce (regular all-purpose soy sauce)
- 2 tablespoons Water (to help create a smooth sauce)
- 1.5 tablespoons Rice Syrup or Corn Syrup (for a characteristic glossy sheen)
- 1 teaspoon Granulated Sugar (for depth of sweetness)
- 1 tablespoon Mirin (rice wine to remove any fishy scent)
The Finish
- 1 tablespoon Toasted Sesame Oil (added at the very end for aroma)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the fish cakes by cutting the sheets into 1-inch wide strips, then halve them crosswise to create bite-sized rectangles.
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2
Optional but recommended: Place the sliced fish cakes in a colander and pour boiling water over them to remove excess surface oil and soften them slightly. Pat dry with paper towels.
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3
In a small bowl, whisk together the soy sauce, water, rice syrup, sugar, and mirin until the sugar is mostly dissolved. Set aside.
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4
Heat a large non-stick skillet or wok over medium-high heat and add the 2 tablespoons of neutral oil.
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5
Add the minced garlic and sliced onions to the pan. Sauté for about 1-2 minutes until the garlic is fragrant and the onions begin to turn translucent.
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6
Add the julienned carrots to the pan and stir-fry for another minute until they begin to soften.
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7
Incorporate the fish cake strips into the skillet. Stir-fry for 2-3 minutes until the edges of the fish cakes begin to slightly brown and become slightly crisp.
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8
Pour the prepared sauce mixture over the ingredients in the pan. Reduce heat to medium.
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9
Toss everything continuously to ensure the fish cakes are evenly coated in the sauce. Continue cooking until the liquid has mostly evaporated and turned into a thick, glossy glaze (about 2 minutes).
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10
Add the green onions and red chili (if using). Stir-fry for 30 seconds just until the green onions wilt slightly.
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11
Turn off the heat. Drizzle with toasted sesame oil and sprinkle with toasted sesame seeds and black pepper.
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12
Give everything one final toss to distribute the aromatics and serve immediately, or let cool to room temperature for a traditional banchan experience.
💡 Chef's Tips
Blanching the fish cakes in hot water before frying removes the greasy aftertaste and makes the texture much softer. If you prefer a spicy version, add 1 tablespoon of Gochugaru (Korean red chili flakes) to the sauce mixture. Using rice syrup (mullyeot) instead of just sugar is the secret to getting that professional, mirror-like shine on the fish cakes. Don't overcook the vegetables; they should still have a slight crunch to contrast with the chewy fish cakes. Store leftovers in an airtight container in the fridge for up to 4 days; they taste great even cold.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming multi-grain rice (japgokbap) for a healthy meal. Pair with Kimchi Jjigae (Kimchi Stew) to balance the spicy broth with the sweet-savory fish cakes. Pack into a Dosirak (Korean lunchbox) as it holds its flavor and texture perfectly throughout the day. Enjoy as a 'Sool-anju' (drinking snack) with a chilled glass of Korean lager or Soju. Serve as part of a traditional banchan spread with seasoned spinach and pickled radish.