Eomuk Bokkeum is a side dish made with Korean fishcakes stir-fried in a sweet and savory sauce. It is traditionally served in small portions and shared as an additional entree during meals!
What is Korean Fish Cake?
Fishcakes are like sausages or meatloaf. It is a blend of high-quality fish, flour, and spices, shaped into flat sheets, balls, or wrapped in sticks. These are then fried and ready to be used in different ways.
In Korea, you can commonly see fishcakes as street food! They are usually served on a stick with a delicious broth. They can also be mixed in stir-fried noodles, kimbap, and tteokbokki with ramen. Today I’m going to show you how to cook Korean fishcakes that your family (especially the kids) will love!
How to Cook Korean Fish Cake?
Prepare your ingredients
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The first step is to chop the fishcakes and vegetables (garlic, onion, scallion, and carrots) into equal matchstick sizes. This ensures that when you grab a bite using a chopstick, you’ll be able to get all of them in one go!
Prepare the condiments as well. You need soy sauce for the umami, sugar for sweetness, and sesame oil and sesame seeds for the earthy and nutty finish. We will also be using a little bit of water to help the sauce come together and for the fishcake to cook. Now, let’s get to cooking!
3-1-1-1 Rule
In high heat, stir fry your vegetables and fish cakes then put the sauce ingredients directly on top of them.
For the fishcake sauce recipe, just remember the 3-1-1-1 rule where you will add 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, and 1 tbsp sesame seeds for optimal taste. If you like it on the more savory or sweet side, add more soy sauce or corn syrup as needed.
Mix and let it char as you stir fry until the fishcakes are tender and tasty.
Serving and Storage
There are so many ways to serve this delicious side dish. The fishcakes can be prepared in advance and stored in the fridge for about a week. Just warm it up in the microwave before serving.
- Serve it along with Kimchi, Soy-marinated Onion, and Steamed Eggs in your DIY Korean BBQ.
- Add it as a side dish in your bento box with freshly cooked rice, rolled omelette, and a protein of your choice!
- If you’re eating this alone, you can eat this as a snack paired with soju.
Other Korean side dishes you might like:
- Spicy Cucumber Salad
- Spicy Radish Salad
- Sweet and Sour Seaweed Salad
- Soy-Braised Burdock Root
- Korean Crab Cake
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Fishcake Stir-Fry (Eomuk Bokkeum)
Ingredients
- 200 grams Fishcake (approx. 4 pieces) Sliced into Matchsticks
- 1/2 Onion Thinly Sliced
- 2 Scallions Chopped
- 2 tbsp Vegetable or Canola Oil For sauteing
- 2 inch Piece of Carrot Optional
- 1 tbsp Garlic Minced
Seasoning
- 3-4 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Sugar
- 1 tbsp Sesame Seeds
- 1/3 cup Water
- 1 tbsp Corn Syrup Optional
Instructions
- On high heat, add oil and sauté the garlic, scallions, onions, and carrots. Give it a good stir.
- Add the fishcake, soy sauce, sesame oil, and sugar. Give it a good stir.
- Add sesame seeds and water, let the whole thing cook through the steam.
- Mix it thoroughly and give it a taste.
- Add more soy sauce, sugar, or corn syrup accoridng to preference.
I like your blog
Thank you Owen!
My daughter and I made this to your recipe tonight!! It came out so good! And oddly why didn’t I now know you had this page!!! I’m going to look at so many of ur recipes on here instead of ur Ig!! Thanks!!
So glad you guys enjoyed it!! Hope you find more recipes to try!!