Soft and Savory Fish Cake Stir-Fry (Eomuk Bokkeum)
Soft and Savory Fish Cake Stir-Fry (Eomuk Bokkeum)
How to Make a Tender Fish Cake Stir-Fry That Stays Soft Even When Cold
Fish cake stir-fry is delicious and tender when served warm, but it can become quite tough once it cools down. I’ll share a secret method to make a fish cake stir-fry that remains incredibly soft, even after being refrigerated. It’s a fantastic side dish for any meal!
Main Ingredients- 3 sheets of flat fish cakes (eomuk)
- 1 onion
- 1 stalk of green onion (scallion)
- 100ml water
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin or similar)
- 2 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, to ensure the fish cakes are tender and to remove any impurities, briefly rinse them in hot water (about 30 seconds) and squeeze out excess water. Then, cut them into strips about 1.5 cm wide and 5 cm long for a pleasant presentation.
Step 2
Slice the onion into pieces about 1 cm thick. (While purple onion is shown in the picture, regular white onion works just as well and will taste great!)
Step 3
Now, let’s prepare the sauce. In a wide pan, combine all the seasoning ingredients (minced garlic, soy sauce, oyster sauce, cooking wine, corn syrup) and the 100ml of water. Mix well.
Step 4
Place the pan over medium heat and bring the sauce to a gentle boil. Wait until it starts bubbling actively.
Step 5
Once the sauce is boiling, add the sliced fish cakes. Stir gently to ensure they are evenly coated with the sauce.
Step 6
Reduce the heat to medium. Let the stir-fry simmer until the sauce thickens and coats the fish cakes beautifully, giving them a nice sheen. Stir occasionally to prevent sticking.
Step 7
When the fish cakes have simmered for a bit, add the sliced onions to the pan.
Step 8
Stir-fry until the onions become slightly translucent and tender, allowing their sweetness to meld with the fish cakes. Be careful not to overcook and make the onions mushy.
Step 9
Finally, add the chopped green onions and stir-fry for just about 10 seconds, until their fragrance is released. Overcooking the green onions will diminish their crispness, so a quick toss is all that’s needed.
Step 10
Turn off the heat. Drizzle in the sesame oil and sprinkle with sesame seeds for a final touch of aroma and flavor. Your soft and tender fish cake stir-fry is ready! The key to keeping it soft even when cold is adding a bit of water and simmering it down. Enjoy your delicious dish!
