Savory Fish Cake Stir-fry with Soy Sauce (Eomuk Bokkeum)
Savory Fish Cake Stir-fry with Soy Sauce (Eomuk Bokkeum)
Easy Fish Cake Stir-fry with Soy Sauce Recipe, Including Onions
A simple and quick fish cake stir-fry made by slicing the fish cakes into strips. Adding onions enhances the texture and flavor beautifully. Perfect as a side dish for any meal.
Ingredients- 1/2 package of fish cakes (eomuk), cut into strips
- 1/2 onion, thinly sliced
- 1 Korean green chili pepper (optional), seeds removed and thinly sliced
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp minced garlic
- 1/2 cup water (approx. 100ml)
- 1 pinch of black pepper
- 1 tsp black sesame seeds
Cooking Instructions
Step 1
Today, we’re making a delicious fish cake stir-fry (eomuk bokkeum) with a savory soy sauce base, a popular alternative to spicy gochujang versions. We’ll be adding onions for a delightful crunchy texture and a touch of sweetness. Let’s get started!
Step 2
First, prepare the fish cakes. If you prefer less oiliness, you can briefly blanch them in boiling water or rinse them under cold water to remove excess oil. Pat them dry with a paper towel. Slice the fish cakes into strips, about 0.5 cm thick. Thinly slice the onion. If using, remove the seeds from the Korean green chili pepper and slice it thinly, similar to the width of the fish cake strips.
Step 3
Heat a little cooking oil in a frying pan over medium-low heat. Add the sliced fish cakes and stir-fry until they start to turn slightly golden. Then, add the sliced onions and continue to stir-fry until the onions become translucent.
Step 4
Now, it’s time to add the seasonings. Stir in 2 tsp of soy sauce, 1 tsp of sugar, and 1 tsp of minced garlic. Add a pinch of black pepper and 1 tsp of black sesame seeds. Stir well to combine all the ingredients and cook for another 1-2 minutes, allowing the sauce to coat the fish cakes and onions evenly.
Step 5
Once the seasonings are well combined and fragrant, pour in 1/2 cup of water. You might think it’s too much water, but this is key to keeping the fish cakes moist and tender as they cook and the sauce reduces. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer until the sauce has thickened and is mostly absorbed.
