Eomuk Bokkeum (Stir-fried Fish Cakes): The Ultimate Korean Side Dish Recipe
Eomuk Bokkeum (Stir-fried Fish Cakes): The Ultimate Korean Side Dish Recipe
Eomuk Bokkeum: A Delicious and Spicy Korean Fish Cake Stir-fry – The All-Time Favorite Side Dish!
As autumn deepens, are you looking for a side dish that perfectly complements your meals and tantalizes your taste buds? Eomuk Bokkeum, or stir-fried fish cakes, is a beloved Korean classic enjoyed by all ages. Its chewy texture combined with a savory and slightly spicy sauce makes it an irresistible ‘rice thief.’ Adding chili peppers, like the ones from my garden, introduces a wonderful hint of heat that elevates the flavor profile beautifully. This year, my garden chilies are a bit small, but they still add a lovely touch! Let’s create this delightful dish that brings comfort and flavor to your table.
Main Ingredients- 4 sheets of square fish cakes (eomuk)
- 1/2 onion
- 10 Korean green chili peppers (kkori gochu)
- 1 red chili pepper
- 1 green chili pepper
- 1 Tbsp cooking oil
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 cup stock (or water)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- A pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (or tuna extract)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 cup stock (or water)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
Take the square fish cakes out of the freezer and prepare them. Briefly rinse them under cold water before use.
Step 2
Blanch the fish cakes in boiling water. This step helps remove impurities and any lingering freezer odors or excess oil, resulting in a cleaner taste. Blanch for about 1-2 minutes, then drain well using a colander.
Step 3
Once drained, slice the fish cakes diagonally into bite-sized pieces. Thinly slice the onion. Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 4
Once the garlic is aromatic, add the blanched fish cakes to the pan and stir-fry them together. As the fish cakes begin to cook, add the sliced onions and continue to stir-fry until the onions become translucent.
Step 5
Now, add all the seasoning ingredients: gochugaru, soy sauce, and fish sauce. Mix well. Pour in the stock (or water) and increase the heat to high. Stir-fry to allow the sauce to coat and reduce, letting it simmer until the liquid is mostly absorbed by the fish cakes.
Step 6
In the final step, add the Korean green chili peppers (kkori gochu), red chili pepper, and green chili pepper. Stir-fry for just a short time, about 30 seconds to 1 minute, to keep them crisp and fresh. Just before turning off the heat, stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds, and add a pinch of black pepper to finish.
Step 7
Transfer the perfectly stir-fried fish cakes to a serving plate. Sprinkle with toasted sesame seeds for an extra touch of flavor and visual appeal. Your delicious Eomuk Bokkeum is ready!
Step 8
Enjoy this universally loved Korean side dish, Eomuk Bokkeum, made tender and flavorful, for a satisfying and delightful meal!
