Spicy and Savory Stir-Fried Fish Cakes (Eomuk Bokkeum) – Long Cut Style
Spicy and Savory Stir-Fried Fish Cakes (Eomuk Bokkeum) – Long Cut Style
Easy and Delicious Long Cut Eomuk Bokkeum Recipe
This recipe features fish cakes and vegetables julienned into long, slender pieces for a delightful texture and enhanced flavor absorption. Adding chili peppers creates a wonderfully spicy and invigorating taste, making it a perfect side dish for meals or a lunchbox addition. Enjoy a fantastic meal with simple ingredients!
Delicious Eomuk Bokkeum Ingredients- 1 pack (approx. 150g) flat fish cakes (Eomuk)
- 1/2 medium onion
- 2 red chili peppers
- 1 green chili pepper (preferably Korean Cheongyang chili)
- 0.5 Tbsp minced garlic (approx. 7g)
- 1 Tbsp grapeseed oil (or other neutral oil)
- 2 Tbsp fish sauce (or soy sauce)
- 0.5 Tbsp honey (or corn syrup)
- A pinch of roasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the onion and thinly slice it into long, slender strips about 0.3cm thick. Remove the stems from the red and green chili peppers, slice them in half lengthwise, and meticulously remove the seeds. Then, cut them into long strips similar in length to the onion. If you enjoy a spicier kick, feel free to add more green chili peppers or increase the quantity.
Step 2
Next, it’s time to slice the fish cakes. Cut the flat fish cakes into long, julienne strips about 0.5cm thick, similar to how you might cut them for kimbap. Cutting them this way enhances the chewy texture and allows the sauce to penetrate beautifully, making them even more delicious.
Step 3
Now, let’s start stir-frying! Heat 1 Tbsp of grapeseed oil in a pan over medium-low heat. Add the thinly sliced onion and 0.5 Tbsp of minced garlic. Sauté for about 1-2 minutes until the onion becomes translucent. Stir-frying the aromatics first will bring out their fragrance and the natural sweetness of the onion.
Step 4
Once the onion is slightly softened, add the julienned fish cakes and the prepared red and green chili peppers to the pan. Increase the heat to high and stir-fry quickly. This high-heat cooking helps to lightly coat the fish cakes in oil, preserving their chewy texture. Now, add 2 Tbsp of fish sauce (or soy sauce) and 0.5 Tbsp of honey. Stir everything together rapidly to ensure the seasoning is evenly distributed among the ingredients. The combination of savory fish sauce and sweet honey creates a delightful balance of flavors.
Step 5
Finally, just before turning off the heat, sprinkle with roasted sesame seeds according to your preference. I personally enjoy a stronger sesame flavor, so I used ground sesame seeds instead of whole ones for an extra nutty finish. Give it one final quick toss after adding the sesame seeds to complete this delicious long-cut Eomuk Bokkeum! Serve it over hot rice for a truly satisfying meal that’s sure to become a favorite.
