Spicy and Sweet Eomuk Bokkeum (Fish Cake Stir-fry)
Spicy and Sweet Eomuk Bokkeum (Fish Cake Stir-fry)
Ryu Soo-young’s Eomuk Bokkeum Recipe from Pyeonstorang | Spicy & Sweet Sauce, Easy Cooking Tips
Introducing Ryu Soo-young’s Eomuk Bokkeum recipe from Pyeonstorang, known as the ‘Make it Now Recipe’ because it uses common pantry ingredients. This recipe is simple, easy, and incredibly delicious. Skip the takeout and enjoy this budget-friendly, spicy red stir-fried fish cake dish made with affordable ingredients. Let’s walk through how to make it step-by-step.
Main Ingredients- 6 sheets of square fish cakes (eomuk)
- 1/2 stalk of green onion
- 500-600ml water
- 1 chili pepper
- A pinch of black pepper
Spicy & Sweet Sauce- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 2 Tbsp jin-ganjang (Korean soy sauce)
- 1 Tbsp oyster sauce
- 1 Tbsp gochujang (Korean chili paste)
- 100ml water
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 2 Tbsp jin-ganjang (Korean soy sauce)
- 1 Tbsp oyster sauce
- 1 Tbsp gochujang (Korean chili paste)
- 100ml water
Cooking Instructions
Step 1
Prepare the fish cakes by cutting them into bite-sized pieces. For the 6 sheets of square fish cakes, cut them in half vertically once to create larger, more substantial pieces. This adds a satisfying texture.
Step 2
Green onions are essential, just like in tteokbokki! Slit the green onion in half lengthwise and then cut it into large pieces. This allows the sauce to penetrate and infuse nicely.
Step 3
Now, let’s make the delicious spicy and sweet sauce. Combine 4 Tbsp gochugaru, 3 Tbsp sugar, 2 Tbsp jin-ganjang, 1 Tbsp oyster sauce, 1 Tbsp gochujang, and 100ml water. Instead of mixing in a separate bowl, you can add all the sauce ingredients directly into the pan you’ll be cooking in. This reduces washing up and makes the process more efficient.
Step 4
Here’s the key tip from Ryu Soo-young’s ‘Make it Now Recipe’: adding the 100ml of water to the sauce mixture! This step allows the gochugaru to fully hydrate and blend seamlessly into the sauce. It shortens cooking time while developing a richer, deeper flavor profile, resulting in an even more delicious eomuk bokkeum.
Step 5
Add the prepared fish cakes and the large-cut green onions to the sauce in the pan.
Step 6
Now, pour in about 500-600ml of water. This generous amount will allow the sauce to simmer and coat the fish cakes beautifully as it reduces.
Step 7
Bring the mixture to a boil over high heat and let it cook for 5 minutes. You’ll see the ingredients start to meld and the sauce begin to bubble.
Step 8
Once it’s boiling vigorously, reduce the heat to medium and continue to cook for 10 minutes. During this time, the natural sweetness from the green onions and the savory umami from the fish cakes will infuse into the broth, creating a rich, deep flavor reminiscent of anchovy broth. It will look and taste like delicious tteokbokki!
Step 9
After simmering for about 10 minutes on medium heat, the eomuk bokkeum will develop a rich broth thanks to the enhanced flavors of the fish cakes. If you prefer a thicker sauce, you can continue to simmer it on low heat to reach your desired consistency. This rich, tteokbokki-like sauce pairs wonderfully with crispy fried dumplings (gunmandu) or even with a hard-boiled egg, which is a classic accompaniment to tteokbokki sauce. Enjoy!
Step 10
Finally, sprinkle in a bit of black pepper to taste and top with thinly sliced chili peppers (cheongyang peppers) for an extra kick of spiciness. This completes your spicy and flavorful eomuk bokkeum! Serve it alongside various side dishes like fried items, dumplings, or sundae for a complete snack bar-style meal at home. Enjoy this delicious dish from Ryu Soo-young’s Pyeonstorang Eomuk Bokkeum!
