Korean Spicy Fish Cake Stir Fry – Eomuk Bokkeum
This Korean spicy fish cake stir-fry, or Eomuk Bokkeum (어묵볶음) is one of my go-to banchan for Korean BBQ nights at home. This protein-packed side dish is chewy, savory, and coated in a spicy honey gochugaru sauce. It’s quick, protein-packed, and takes only 10 minutes to make. If you’re planning on hosting your own KBBQ dinner, or just looking to add a side dish with protein, this will be your next all time favorite dish!
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Eomuk Bokkeum: My Favorite KBBQ Banchan
This week, I’m making a full at-home Korean BBQ spread while hosting my extended family this week. I’m so excited to show them around Vancouver, but honestly, nothing beats huddling around the grill together. One of the many banchan, or side dishes, I’m making for our family Korean BBQ night is this stir-fried spicy Korean fish cake.
This savory-sweet fish cakes dish is chewy and so so satisfying, and is definitely the ultimate rice killer. It’s the easiest way to add some fast protein to your meal, because this Korean home cooking classic only takes 10 minutes to make. Hands down, this is one of my all-time favorite banchan.
Korean Fish Cake Stir Fry Ingredients
- 6 sheets Korean Fish Cake Sheets about 180 g or 6 oz, cut into strips
- 2-3 stalks green onion cut into 2-3 inch sections, separate green and white
- 1 onion sliced
- 1 tbsp minced garlic
- 4 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp Korean red chili flakes
- 1/4 tsp black pepper
- 1 tsp dashi powder
- 1 tbsp oil
- 2-3 tsp sesame seeds
What Is Eomuk or Korean Fish Cake Sheets?
Korean fish cake, or eomuk (어묵), is made from ground white fish mixed with flour and seasonings, then formed into thin sheets and lightly fried. It’s savory, slightly chewy, and soaks up sauces like a sponge. These fish cakes are usually in the fridge or freezer section of Asian grocery stores like H-Mart.
Since it’s already cooked, cooking with fish cakes is super fast and easy. For stir-fries, just cut the sheets into thin strips or bite-sized triangles, and toss them in the pan. Once they soften and warm through, they’re ready to eat!
Got Extra Fish Cakes? Add Them To These Tasty Korean Recipes!
Korean-Style Honey Gochugaru Stir Fry Sauce
With a few staple pantry ingredients, we’re making a classic Korean spicy-sweet stir-fry sauce. It’s the kind of sauce you’ll find in a lot of home-cooked Korean dishes because it works on pretty much anything.This version combines soy sauce, honey, Korean red chili flakes, black pepper, and dashi powder. It’s a quick mix that hits all the right notes: salty, sweet, spicy, and umami.
This super versatile sauce is especially good with fish cakes and onions, but it works just as well with tofu, mushrooms, zucchini, or whatever’s in the fridge.
Step By Step How To For Spicy Fish Cake Stir Fry
- In a small bowl, mix together soy sauce, honey, Korean red chili flakes, black pepper, and a small pinch of dashi powder until the honey dissolves completely and the mixture looks smooth.
- Heat a bit of oil in a large pan over medium heat. Add the sliced onion, the white parts of the green onion, and minced garlic. Cook for 2 to 3 minutes, stirring occasionally, until the onions turn translucent and everything smells fragrant.
- Add the fish cake slices to the pan and stir well to coat them in the oil and aromatics. Cook for 2 to 3 minutes, flipping occasionally, until they begin to soften and pick up a bit of color.
- Pour in the sauce and toss everything together to combine. Stir-fry for 3 to 4 minutes, until the fish cakes are fully coated and the sauce thickens slightly.
- Turn off the heat, add the green parts of the green onion, and sprinkle sesame seeds on top. Give it a final toss and serve warm.
Korean Spicy Fish Cake Stir Fry
By Tiffy Cooks
Equipment
Ingredients
- 6 sheets Korean Fish Cake Sheets about 180 g or 6 oz, cut into strips
- 2-3 stalks green onion cut into 2-3 inch sections, separate green and white
- 1 onion sliced
- 1 tbsp minced garlic
- 4 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp Korean red chili flakes
- 1/4 tsp black pepper
- 1 tsp dashi powder
- 1 tbsp oil
- 2-3 tsp sesame seeds
Instructions
- In a small bowl, mix together 4 tbsp soy sauce, 1 tbsp honey, 1 tbsp Korean red chili flakes, 1/4 tsp black pepper, and 1 tsp dashi powder until the mixture looks smooth.
- Heat 1 tbsp oil in a large pan over medium heat. Add the 1 onion, the white parts of 2-3 stalks green onion, and 1 tbsp minced garlic. Cook for 2 to 3 minutes, stirring occasionally, until the onions turn translucent and everything smells fragrant.
- Add the fish cake slices to the pan and stir well to coat them in the oil and aromatics. Cook for 2 to 3 minutes, flipping occasionally, until they begin to soften and pick up a bit of color.
- Pour in the sauce and toss everything together to combine. Stir-fry for 3 to 4 minutes, until the fish cakes are fully coated and the sauce thickens slightly.
- Turn off the heat, add the green parts of the green onion, and sprinkle sesame seeds on top. Give it a final toss and serve warm.
