Classic Korean Fish Cake Stir-Fry (Eomuk Bokkeum) – Sweet & Savory Delight!
Classic Korean Fish Cake Stir-Fry (Eomuk Bokkeum) – Sweet & Savory Delight!
Easy Side Dish / Fish Cake Recipes / Stir-Fried Fish Cakes
Introducing the quintessential Korean side dish: Eomuk Bokkeum (Stir-Fried Fish Cakes)! This recipe delivers a delightful chewy texture with a perfectly balanced sweet and savory flavor. It’s incredibly easy to make and will surely become a favorite at your dinner table. (Watch from 06:03 for detailed cooking steps!)
Main Ingredients- 2 sheets of Korean fish cakes (eomuk)
- 1/4 onion
- 1/2 green onion (scallion)
Cooking Instructions
Step 1
First, prepare the fish cakes by cutting them into bite-sized squares. Cutting them into appropriate sizes ensures a pleasant chewy texture after stir-frying.
Step 2
Slice the onion thinly into strips, similar in length to the fish cakes. Slicing the onion this way will help it meld beautifully with the fish cakes, enhancing the overall flavor.
Step 3
Cut the green onion diagonally into bite-sized pieces. This adds a lovely color and aromatic fragrance to the dish as it cooks, contributing to a more delicious outcome.
Step 4
In a small bowl, combine 1 Tbsp sugar, 3 Tbsp water, and 1 Tbsp soy sauce. Whisk them together thoroughly to create a delicious seasoning sauce. This sauce is key to achieving the perfect flavor for your Eomuk Bokkeum.
Step 5
Heat the cooking oil (3 Tbsp) in a frying pan over medium-low heat. Add the minced garlic (1 Tbsp) and stir-fry gently until fragrant. Be careful not to burn the garlic; cooking it until it releases a subtle aroma is important.
Step 6
Once the garlic is fragrant, add the prepared fish cakes and the seasoning sauce to the pan. Increase the heat to high and stir-fry quickly. Ensure the sauce coats the fish cakes evenly.
Step 7
After stir-frying the fish cakes with the sauce until well combined, add the sliced onions and green onions. Continue to stir-fry briefly, just enough to soften them slightly while retaining a bit of their crispness. Finally, drizzle in 1 tsp of sesame oil for a glossy finish and serve. It’s best to cook the onions and green onions just until tender-crisp.
