Korean Spicy Fish Cake Stir Fry
By Tiffy Cooks
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 for a quick side dish, this will be your next all time favorite dish!
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.
Nutrition
Calories: 178kcalCarbohydrates: 20gProtein: 11gFat: 7gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1648mgPotassium: 155mgFiber: 2gSugar: 8gVitamin A: 655IUVitamin C: 4mgCalcium: 36mgIron: 1mg
