Savory and Sweet Stir-Fried Fish Cakes (Eomuk Bokkeum)
How to Make Soy Sauce Fish Cakes, Spicy Odeng Stew, Lunchbox Side Dish, Baek Jong Won Recipe Style
Let’s make Eomuk Bokkeum, a perfect side dish for lunchboxes and as a staple in Korean households. This simple yet flavorful recipe is sure to become a favorite!
Main Ingredients
- 4 sheets of square fish cakes (Eomuk/Odeng)
- 1/4 onion
- 1 handful of green onion (about 10cm length)
- A little cooking oil (for green onion oil)
Cooking Instructions
Step 1
We’re going to make Eomuk Bokkeum, a beloved national side dish that everyone from children to adults enjoys! It’s a true rice thief.
Step 2
First, cut the fish cakes into bite-sized pieces. Thinly slice the onion and diagonally cut the green onion. Heat about 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced green onions and stir-fry until fragrant, being careful not to burn them, to create green onion-infused oil. Once the aroma of green onion is released, add the fish cakes and onions and stir-fry together.
Step 3
When the fish cakes become soft and the onions start to turn translucent, add all the prepared seasonings. Mix in 1 tsp soy sauce, 1 tsp red pepper flakes, 1 tsp oligosaccharide, and a pinch of toasted sesame seeds. Gently stir and stir-fry with a spatula, ensuring the seasoning evenly coats the fish cakes and vegetables. It’s best to maintain medium-low heat to prevent the seasoning from burning.
Step 4
As the seasoning simmers down, the fish cakes will start to glisten. If the mixture seems too dry, add about 1-2 tablespoons of water and continue to stir-fry until the desired consistency is reached. Cook until the liquid has completely evaporated and the seasoning coats the fish cakes like a glaze.
Step 5
And there you have it! A delicious, savory, and sweet Eomuk Bokkeum, filling your kitchen with a wonderful aroma. Enjoy it with a warm bowl of rice!
