Spicy and Sweet Fish Cake Stir-fry (Eomuk Bokkeum)
Spicy and Sweet Fish Cake Stir-fry (Eomuk Bokkeum)
A Deliciously Spicy and Sweet Stir-fry That’s a Rice Thief!
Introducing Eomuk Bokkeum, a universally loved side dish. Whether you’re making tteokbokki or looking for a hearty side dish, this recipe is perfect for using up your fish cakes. Its slightly spicy yet sweet sauce pairs wonderfully with rice, earning it the nickname ‘rice thief.’ You can whip this up quickly with simple ingredients, making it ideal for busy mornings or packed lunches.
Main Ingredients- 4 sheets of square fish cake (eomuk), cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 1/3 stalk of green onion, diagonally sliced
Seasoning- 10 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- 10 Tbsp water
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, gently rinse the square fish cakes under running water to remove any impurities. Then, cut them into bite-sized pieces, about 3-4 cm, suitable for both children and adults to pick up and eat. Cutting them too small might cause them to break apart during stir-frying, so aim for a moderate size.
Step 2
Heat about 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced green onions and stir-fry gently to create fragrant scallion oil. Using both the white and green parts of the green onion will add a richer aroma.
Step 3
Once the scallion oil is fragrant, add the cut fish cakes. Stir-fry over medium heat, ensuring the fish cakes don’t stick together. Stir-frying them first in scallion oil helps remove any fishy odor and adds a savory depth of flavor.
Step 4
When the fish cakes start to look slightly translucent, add the sliced onion, 5 Tbsp of water, and 1 Tbsp of gochugaru. Stir-fry everything together. The onion will soften and release its sweetness, while the gochugaru adds a pleasant spiciness, balancing the overall flavor.
Step 5
As the onion begins to soften slightly, add the remaining 5 Tbsp of water. Then, add all the seasoning ingredients: 2 Tbsp soy sauce, 2 Tbsp corn syrup (or rice syrup), and 1 Tbsp sesame oil. Mix well to ensure the sauce evenly coats the fish cakes. Adding water in stages helps keep the fish cakes tender by allowing them to absorb the sauce gradually.
Step 6
Continue to stir-fry over medium heat until the sauce thickens and coats the fish cakes beautifully. Cook until most of the liquid has evaporated, leaving a glistening coating. This spicy and sweet fish cake stir-fry is now complete! Serve it over rice or enjoy it with a warm bowl of steamed rice. Its savory and slightly spicy flavor is sure to whet your appetite, truly making it a ‘rice thief’!
