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
Scale
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.
