Korean Stir-Fried Fish Cakes (Eomuk Bokkeum)

Korean stir-fried fish cakes, or Eomuk Bokeum, are a beloved Korean side dish you always see at Korean restaurants. It’s super easy to make, budget-friendly, and packed with umami flavor. Plus, it keeps well in the fridge. It sounds like the perfect dish to enjoy any day of the week, right? Give it a try. If you do, just like many Korean households, you will find yourself stocking it in your fridge every week.

#1 Korean Stir-Fried Fish Cakes (soy sauce version)

Ingredients:

• 6 sheets Korean fish cakes (eomuk), about 10.5 oz (300g) in total
• 2 green onions
• 1/2 yellow onion
• 1 green chili (optional)
• 1 mild red chili (optional), for color
• 1 tbsp neutral-tasting oil
• 1 tsp toasted sesame oil
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1.5 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp minced garlic
• 1 tbsp honey
• 1 tsp sugar
• 1 tbsp mirin
• Black pepper, to taste
• 2 tbsp water

Instructions:

1. Cut the fish cakes in half lengthwise and cut into 1/2-inch (1.25cm) pieces. (You could also cut them into triangles or even noodle shapes if you prefer.)

2. Thinly slice the green onions, separating the whites and greens. Thinly slice the onion and green and red chilies (if using).

3. Prepare the sauce: Add all the sauce ingredients to a small container and mix well.

4. In a large wok (or pan), heat the oil over medium heat. Once it gets nice and hot, add the white parts of the green onions and the onion. Sauté for 1 minute or until the onions begin to soften.

5. Add the fish cakes and stir-fry for 2 minutes or until they’re s lightly browned. Add the chilies (if using) and the sauce. Stir-fry for another 2 minutes or until most of the liquid has evaporated.

6. Turn off the heat. Add the remaining green onions and sesame oil. Mix well. Taste and add more soy sauce if needed. Transfer to a serving plate and finish with sesame seeds. Serve with hot rice, fried eggs, kimchi, seasoned dried seaweed, or your favorite banchan (Korean side dishes). Enjoy!

#2 Korean Stir-Fried Fish Cakes (spicy version)

Ingredients:

• 6 sheets Korean fish cakes (eomuk), about 10.5 oz (300g) in total
• 2 green onions
• 1/2 yellow onion
• 1 green chili (optional)
• 1 mild red chili (optional), for color
• 1 tbsp neutral-tasting oil
• 1 tsp toasted sesame oil
• Generous pinch of toasted sesame seeds, to garnish

Sauce:

• 1.5 tbsp Korean chili pepper flakes (preferably fine gochugaru)
• 1.5 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp minced garlic
• 1 tbsp honey
• 1 tsp sugar
• 1 tbsp mirin
• Black pepper, to taste
• 2 tbsp water

Instructions:

1. Cut the fish cakes in half lengthwise and cut into 1/2-inch (1.25 cm) pieces. (You could also cut them into triangles or even noodle shapes if you prefer.)

2. Thinly slice the green onions, separating the whites and greens. Thinly slice the onion and green and red chilies (if using).

3. Prepare the sauce: Add all the sauce ingredients to a small container and mix well.

4. In a large wok (or pan), heat the oil over medium heat. Once it’s heated, add the white parts of the green onions and the onion. Sauté for 1 minute or until the onions begin to soften. Add the fish cakes and stir-fry for 2 minutes or until they’re lightly browned.

5. Add the chilies (if using) and the sauce. Stir-fry for 2 minutes or until everything is nicely coated. Turn the heat off. Add the remaining green onions and sesame oil. Give it a final mix. Transfer to a serving plate and finish with sesame seeds. Serve with hot rice, fried eggs, kimchi, seasoned dried seaweed, or your favorite banchan (Korean side dishes). Enjoy!

Storing and Reheating Leftovers

• Korean Stir-Fried Fish Cakes (Eomuk Bokkeum) can be stored in an airtight container in the fridge for up to 5 days. You can reheat it in the microwave or simply serve it cold with hot rice.

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