This mouthwatering Korean fish cake stir fry is a popular side dish that you can easily prepare at home. Bursting with bold umami flavors, it perfectly complements a bowl of steamed rice, making it the ideal weeknight meal.
The Delight of Korean Fish Cakes
Eomuk Bokkeum, also known as fish cake stir fry, is a beloved Korean side dish (banchan; 반찬) served in restaurants and cherished in every household. Eomuk, or Odeng, refers to Korean-style fish cakes made from pureed fish formed into cakes or strips and then fried until they turn golden brown.
Fish cakes are a popular ingredient in Korean cuisine due to their ease of preparation and versatility. You can find them in various dishes, including Tteokbokki, Kimbap, and Rabokki. Among these, Eomuk Bokkeum stands out as the most beloved dish featuring these delectable fish cakes.
Glistening with umami flavors, these stir-fried fish cakes serve as a delightful side dish that pairs perfectly with rice, kimchi, and any other Korean dishes, transforming your ordinary meal into an extraordinary culinary experience.
Ingredients for Eomuk Bokkeum
Preparing this dish is a breeze, thanks to its simple yet addictive flavors. You only need a handful of ingredients:
- Korean fish cake (Eomuk): You can find this in the frozen section of Korean grocery stores. The ideal type for stir-frying is the thin rectangular shape. If you can’t find them, don’t worry; you can use any type of fish cake and cut them into bite-sized pieces for the stir fry. Simply soak the frozen fish cakes in hot water for about 30 seconds, then pat them dry and slice them into small pieces.
- Cooking oil: For the stir fry.
- Onion, garlic, green onion: These aromatic ingredients add depth to the dish. Feel free to experiment by adding other vegetables like carrots, bell peppers, or zucchini.
- Soy sauce, honey, and Gochugaru (Korean chili flakes): These form the savory sauce. If you prefer a non-spicy dish, you can omit the Gochugaru.
- Sesame oil and sesame seeds: Sprinkle these for a delicious garnish.
That’s it! With these simple ingredients, you can easily make your own flavorful Eomuk Bokkeum.
Longevity of Korean Fish Cakes
Stir-fried fish cakes can be stored in an airtight container and will last for 3-4 days in the fridge. Like other Korean side dishes, you can double the portion to make a larger batch for the whole family to enjoy throughout the week.
As for the fish cakes themselves, they can be kept in the freezer for 6-9 months or as specified on the expiry date. This makes them a versatile protein choice for your stir-fries. Personally, I love using fish cakes as a meat alternative in many stir-fried recipes such as Yaki Udon, Kimchi Udon, or Japchae. They require just a few seconds in hot water compared to other types of meat or seafood.
I hope you enjoy this easy and delicious Korean fish cake recipe. If you have any questions, please leave a comment below or message me on Instagram. Happy cooking, everyone! ?
Other Easy Korean Recipes You May Like:
- Korean Braised Tofu (Dubu Jorim)
- Gamja Jorim (Korean Braised Potatoes)
- Soondubu Jjigae (Korean Soft Tofu Stew)
- Korean Cucumber Salad (Oi Muchim)
- 5-Minute Silken Tofu (Soft Tofu)