Spicy and Savory Stir-Fried Fish Cakes (Eomuk Bokkeum)
Spicy and Savory Stir-Fried Fish Cakes (Eomuk Bokkeum)
Spicy and Savory Stir-Fried Fish Cakes
A staple on many Korean dining tables, Eomuk Bokkeum (stir-fried fish cakes) is usually made with a soy sauce-based seasoning. Today, I’ve prepared a spicy version tailored to my husband’s preference, featuring chili powder and Cheongyang chili peppers for a kick! He gave it a big thumbs up for its zesty flavor. If you’re making this for children, consider using milder green peppers or Kkwari peppers instead of Cheongyang chilies.
Main Ingredients- 2 sheets of square fish cakes (eomuk)
- 1/4 onion (thinly sliced)
- 1/2 stalk of green onion (sliced diagonally)
- 1 Cheongyang chili pepper (thinly sliced, adjust to your spice preference)
- 1 Tbsp minced garlic
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1/2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili powder)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 1/2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, to remove excess oil and impurities, pour hot water over the fish cakes and blanch them for about 30 seconds. Then, cut the fish cakes in half lengthwise into long strips. Thinly slice the onion into strips as well.
Step 2
Wash the green onion and slice it diagonally. This shape helps it absorb the sauce better and looks appealing. If you desire more heat, thinly slice the Cheongyang chili pepper.
Step 3
In a bowl, combine all the seasoning ingredients except for the sesame oil and sesame seeds: gochugaru, gochujang, soy sauce, cooking wine, oligosaccharide, and plum extract. Mix them well to create a flavorful sauce mixture beforehand. This step makes the cooking process much smoother.
Step 4
Heat about 1-2 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté gently until fragrant. Be careful not to burn the garlic; cooking it slowly will enhance its aroma and flavor.
Step 5
Once the garlic is fragrant, add the prepared fish cakes to the pan and stir-fry over high heat until they become slightly firm and chewy (꼬들꼬들). This texture enhances the overall eating experience.
Step 6
When the fish cakes are nicely stir-fried, add the sliced onions and continue to stir-fry until the onions turn translucent.
Step 7
As the onions begin to turn translucent, push the fish cakes and onions to the side of the pan. Pour the pre-made sauce mixture into the cleared center space and let it bubble for a moment. Allowing the sauce to heat up first deepens its flavor.
Step 8
Once the sauce is bubbling, mix it thoroughly with the fish cakes and onions. Stir-fry for another 2-3 minutes to ensure the sauce coats everything evenly. Now, add the diagonally sliced green onions and the sliced Cheongyang chili pepper, then immediately turn off the heat. Cover the pan and let it rest for 1-2 minutes, allowing the residual heat to finish cooking the ingredients and meld the flavors.
Step 9
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 tablespoon of toasted sesame seeds for added aroma and a glossy finish. Your delicious Spicy and Savory Stir-Fried Fish Cakes are ready to be enjoyed! They are perfect served over warm rice.
