If you have ever wanted to dive into a burst of flavors and textures with a dish that is both comforting and exciting, then this Korean Fish Cake Stir Fry Recipe is your new go-to. With perfectly chewy fish cakes, crisp vegetables, and a slightly spicy, savory sauce, this dish feels like a warm hug from Korean cuisine. Whether you’re cooking for yourself or impressing friends, this recipe strikes the perfect balance of easy preparation and delicious complexity that will keep you coming back for more.
Ingredients You’ll Need
Getting the ingredients right is key to making this Korean Fish Cake Stir Fry Recipe shine. Each item plays a role in layering flavors, adding texture, or bringing that vibrant color that makes this dish so visually inviting.
- Vegetable oil: A neutral base to sauté the vegetables and fish cakes without overpowering the other ingredients.
- Onion (thinly sliced): Adds sweetness and depth as it softens during cooking.
- Green onion (chopped): Brings a fresh, mild onion flavor and bright color.
- Garlic clove (minced): Infuses the stir fry with a fragrant punch that wakes up the palate.
- Carrot (julienned): Adds a subtle crunch and vibrant orange hue for contrast.
- Korean fish cakes (eomuk, sliced into strips): The star of the dish with its chewy texture and savory taste.
- Soy sauce: Provides the essential salty umami flavor that binds the ingredients.
- Sugar: Balances the saltiness with a gentle touch of sweetness.
- Sesame oil: Adds a rich, nutty aroma that is unmistakably Korean.
- Gochugaru (Korean red pepper flakes): Offers a mild heat and beautiful color to the dish.
- Toasted sesame seeds: A simple finishing touch for crunch and extra nuttiness.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Sauté the Onions and Aromatics
Begin by heating your vegetable oil in a large pan over medium heat. Toss in the thinly sliced onion and cook it for about 2 to 3 minutes until it softens just enough to bring out its natural sweetness. Then add the chopped green onion and minced garlic, stirring for another minute until their fragrant aromas fill your kitchen. This first step sets the flavor foundation for the entire stir fry.
Step 2: Add Carrots for Color and Crunch
Next, throw in your julienned carrots. Allow them to cook for 2 to 3 minutes, which will soften them slightly but keep enough bite to add texture. The vibrant orange carrots brighten the dish visually and add a fresh contrast to the savory fish cakes you’ll add next.
Step 3: Cook the Korean Fish Cakes
This is where the magic begins! Add your sliced Korean fish cakes to the pan and cook them for 3 to 4 minutes. Stir frequently to ensure they brown just a little and soak up the flavors of the aromatics gently. The fish cakes have a mild taste and chewy texture, making them the delightful centerpiece of the dish.
Step 4: Mix the Sauce and Finish Cooking
In a small bowl, combine the soy sauce, sugar, sesame oil, and gochugaru. Pour this vibrant, flavorful sauce over the pan’s contents, stirring to coat each ingredient thoroughly. Let everything cook together for another 2 to 3 minutes so the sauce thickens slightly and melds all the tastes. This final step transforms simple ingredients into an irresistible stir fry.
Step 5: Garnish and Serve
Once cooked to perfection, remove the pan from heat and sprinkle toasted sesame seeds all over the top. These seeds add a subtle crunch and nutty essence that make this Korean Fish Cake Stir Fry Recipe complete and visually appealing.
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
Beyond the toasted sesame seeds, you can add thinly sliced fresh green onions or even a few sprigs of fresh cilantro to add a fresh burst of green and herbaceousness. A light drizzle of additional sesame oil before serving enhances the aroma as well.
Side Dishes
This stir fry shines brightest when paired with steaming bowls of fluffy white rice or even simple Korean steamed rice. If you want a more substantial meal, complement it with a side of kimchi or lightly seasoned steamed vegetables, which add coolness and crunch to balance the warm spiciness.
Creative Ways to Present
For a fun twist, serve the Korean Fish Cake Stir Fry Recipe on lettuce wraps for a hands-on eating experience. Another great idea is to toss it atop freshly made noodles or mix it into a bibimbap style bowl with an egg on top. Both options elevate the dish while maintaining its authentic charm.
Make Ahead and Storage
Storing Leftovers
You can easily save any leftover Korean Fish Cake Stir Fry Recipe in an airtight container in the refrigerator for up to 2 days. Its flavors actually deepen slightly when refrigerated, making it perfect for next-day lunches or quick dinners.
Freezing
If you want to keep this dish longer, place it in a freezer-safe container and freeze for up to one month. When packaging, try to remove as much air as possible to maintain freshness and texture of the fish cakes and vegetables.
Reheating
Reheat gently in a pan over medium-low heat, adding a splash of water or oil if the stir fry seems dry. Avoid microwave reheating if possible, as this can toughen the fish cakes and wilt the vegetables unevenly. Slow warming helps preserve the flavors and the delightful chewy texture.
FAQs
What are Korean fish cakes made of?
Korean fish cakes, or eomuk, are made from ground white fish mixed with flour, starch, and seasoning, then formed into shapes and cooked. They have a pleasantly chewy texture and absorb flavors wonderfully in dishes like this stir fry.
Can I use other vegetables in the stir fry?
Absolutely! Feel free to experiment with bell peppers, zucchini, or mushrooms. Just keep the vegetables cut to similar sizes so they cook evenly alongside the fish cakes.
Is gochugaru very spicy?
Gochugaru has a moderate heat level with a smoky and fruity undertone. You can adjust the amount or substitute with crushed red pepper flakes if you prefer less spice.
Can I make this recipe vegan or vegetarian?
This dish centers around fish cakes, so for a vegan twist, you could substitute with tofu or seasoned mushrooms, though it will change the texture and flavor considerably.
How long does this stir fry take to make?
This Korean Fish Cake Stir Fry Recipe is super quick, taking about 20 minutes total from prep to plate, making it perfect for busy weeknights when you want something flavorful without the fuss.
Final Thoughts
There’s something undeniably satisfying about this Korean Fish Cake Stir Fry Recipe — it’s simple, comforting, and packed with authentic Korean flavors that brighten your meal with every bite. I encourage you to try making this dish yourself and enjoy how quickly it comes together with ingredients you can find easily. It’s a real winner that can become a lovely staple in your recipe rotation!
Print
Korean Fish Cake Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 3 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Korean
- Diet: Dairy-Free
Description
Korean Fish Cake Stir Fry, also known as Eomuk Bokkeum, is a quick and flavorful side dish featuring sliced Korean fish cakes stir-fried with vegetables in a savory, slightly sweet, and mildly spicy sauce. Garnished with toasted sesame seeds, this dish is perfect to serve alongside steamed rice or as part of a Korean meal.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, thinly sliced
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 carrot, julienned
- 2 cups Korean fish cakes (eomuk), sliced into strips
Sauce Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean red pepper flakes)
Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- Heat oil and cook onions: Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and cook for 2-3 minutes until slightly softened.
- Add green onion and garlic: Add the chopped green onion and minced garlic to the pan, sauté for another minute until fragrant.
- Cook carrots: Stir in the julienned carrot and cook for 2-3 minutes until slightly tender but still crisp.
- Add fish cakes: Add the sliced fish cakes to the pan and cook for 3-4 minutes, stirring frequently to ensure even cooking and prevent sticking.
- Prepare and add sauce: In a small bowl, combine soy sauce, sugar, sesame oil, and gochugaru. Pour this sauce over the fish cake mixture and stir well to coat everything evenly.
- Finish cooking: Cook for another 2-3 minutes, stirring occasionally, until the sauce is well absorbed and the dish is heated through.
- Garnish and serve: Remove from heat and sprinkle with toasted sesame seeds. Serve warm, ideally with steamed rice or as a flavorful side dish.
Notes
- You can substitute gochugaru with a pinch of crushed red pepper flakes if needed.
- Serve with steamed rice or as a side dish to complement main meals.
- For extra spiciness, add a spoonful of gochujang (Korean chili paste) during the sauce preparation step.
