This Korean Spicy Fish Cake Stir-Fry combines the perfect blend of savory, spicy, and sweet flavors. The fish cakes are stir-fried with vibrant vegetables, and the rich gochujang sauce brings everything together in a delightful, mouth-watering way.
Perfect for a quick weeknight dinner or an easy lunch, this dish is not only delicious but also customizable to suit your taste. You can add more veggies or adjust the spice level by modifying the amount of gochujang used. The addition of sesame oil and sesame seeds adds a hint of nuttiness, making this stir-fry a true Korean comfort food.
Full recipe:
Ingredients:
- 200g fish cakes, sliced into strips
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1 bell pepper, sliced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 tablespoon water
- Salt and pepper to taste
Directions:
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Heat the vegetable oil in a large skillet or wok over medium heat.
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Add the sliced fish cakes to the pan and fry for about 2-3 minutes until they turn slightly golden. Remove them from the pan and set aside.
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In the same skillet, add the onion, carrot, and bell pepper, stir-frying for 3-4 minutes until the vegetables soften.
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Add the garlic and stir for another 30 seconds until fragrant.
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Stir in the gochujang, soy sauce, honey, sesame oil, and water. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.
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Return the fish cakes to the pan and toss everything to coat the fish cakes in the sauce. Stir-fry for another 2-3 minutes.
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Garnish with sesame seeds and chopped green onions before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 210 kcal | Servings: 2 servings
What is Eomuk Bokkeum?
Eomuk Bokkeum, also known as fish cake stir-fry, is a popular Korean side dish (banchan). The key ingredient is eomuk, which refers to fish cakes. Fish cakes in Korea are made from a mixture of fish paste, starch, and vegetables, which are either steamed or deep-fried. These cakes come in various shapes and sizes—round, cylindrical, cubed, or flat rectangles. For this recipe, flat rectangular fish cakes are used, typically measuring around 4″x6″ in size. These fish cakes are widely available in Asian grocery stores, particularly in the freezer section, and they are affordable and long-lasting.
The Versatility of Fish Cakes
Fish cakes, or eomuk, come in a range of colors and flavors, with some incorporating vegetables and others containing chunks of seafood, such as octopus. The color of fish cakes can vary from white, yellow, tan, pink, to brown. The texture is somewhat similar to fried tofu, being thin and flexible enough to be skewered. This texture makes fish cakes ideal for stir-frying, where they absorb the flavors of the sauce and become deliciously chewy.
Understanding the Flavor Profile
The flavor of eomuk is a delightful combination of sweet, savory, and seafood notes. It has a mild fish flavor, which is balanced by the sweetness and saltiness of the sauce. While eomuk may have a slight fish scent, it is not overpowering, making it enjoyable for those who are not typically fond of strong seafood flavors. If you prefer a milder taste, you can soak the fish cakes in hot water for a brief moment to remove excess oil and reduce the fishy scent. However, this step is optional and depends on personal preference.
The Key Sauce Components
The sauce for Eomuk Bokkeum is the heart of the dish. It combines gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, sesame oil, and a touch of sweetness from mirin and corn syrup. The combination of these ingredients creates a rich and flavorful sauce that coats the fish cakes beautifully. The heat from the chili paste and chili flakes adds a delicious kick to the dish, while the sweet and savory elements create a perfect balance.
How to Serve Eomuk Bokkeum
Eomuk Bokkeum is traditionally served as a side dish (banchan) in Korean meals, but it can also be enjoyed on its own with a bowl of rice. The dish is highly versatile and pairs well with other Korean dishes, such as kongnamul bap (rice and soybean sprout hot pot) or a simple bowl of miso soup. It can also be added to a bento box for a flavorful lunch on the go. The spicy fish cakes are a wonderful complement to the mild and savory flavors of other Korean side dishes.
How to Store Eomuk Bokkeum
Since Eomuk Bokkeum is stir-fried with a spicy sauce, it can be stored in the refrigerator for up to four days. However, the texture of the fish cakes may change over time, becoming softer. To ensure the dish maintains its best texture, it is recommended to consume it within a few days. If the fish cakes lose their chewy consistency, it is best to discard them.
The Origins of Eomuk and Odeng
Eomuk and odeng are two terms used interchangeably in Korea to refer to fish cakes. While odeng is more commonly used in everyday speech, eomuk is the proper term. The term “odeng” originated from the Japanese word “oden,” a dish made of fish cakes served in a flavorful broth. During the Japanese occupation of Korea, the dish became popular in Korean cuisine and was adapted to suit local tastes. Over time, Koreans began using the term odeng to refer to fish cakes, which eventually became the familiar term in modern-day Korea.
Dunking Eomuk in Hot Water
While it is not mandatory, dunking eomuk in hot water for a few seconds can help remove excess oils and any unwanted scent. This step is particularly useful if you are sensitive to the fishy odor of the cakes. However, it is important not to leave the fish cakes in the hot water for too long, as doing so can cause them to lose their flavor. A brief dip of about 30 seconds is sufficient.
Can You Eat Eomuk Cold?
Although fish cakes are often served cold in street food stalls, it is generally recommended to heat them before consumption. While the fish cakes are pre-cooked, they have a much better texture and flavor when cooked or stir-fried. Cold fish cakes can be chewy and less enjoyable than when they are heated up.
Recommended Side Dishes to Pair with Eomuk Bokkeum
Eomuk Bokkeum is perfect when paired with other Korean side dishes. Some excellent pairings include savory miso soup, egg drop soup, and a soybean sprout hot pot (Kongnamul Bap). These dishes balance the heat from the spicy stir-fry and add a variety of textures and flavors to your meal. Eomuk Bokkeum also goes well with grilled meats or seafood, making it a great addition to a Korean BBQ spread.
Conclusion
Korean Spicy Fish Cake Stir-Fry (Eomuk Bokkeum) is a simple yet flavorful dish that embodies the essence of Korean comfort food. The combination of tender fish cakes, fresh vegetables, and a spicy, savory sauce creates a dish that is both satisfying and addictive. Whether you’re serving it as part of a larger Korean meal or enjoying it with a bowl of rice, this stir-fry is sure to become a favorite in your kitchen. Its versatility, ease of preparation, and bold flavors make it an excellent choice for a weeknight dinner or a special occasion. Try it today and enjoy a taste of authentic Korean cuisine!