This stir-fried Korean fish cake is an extremely popular side dish that’s quick and easy to prepare at home. Packed with bold umami flavors, this Korean fish cake side dish goes wonderfully with a bowl of steamed rice for the perfect weeknight meal.
What are Korean fish cakes?
Eomuk Bokkeum, which translates to fish cake stir fry, is undoubtedly one of the most popular Korean side dishes (banchan; 반찬) that’s commonly served in restaurants but one that’s also prevalent in every household.
Eomuk, also known as Odeng, refers to Korean-style fish cakes made with pureed fish that has been formed into cakes or strips and fried until golden.
Fish cake is one of the most popular cooking ingredients in Korean cuisine as it’s super easy and convenient to prepare, hence why it can be found in a wide array of dishes including Tteokbokki, Kimbap, and Rabokki.
Amongst the various dishes, the most popular dish containing these delicious fish cakes is Eomuk Bokkeum, which is the Korean fish cake side dish that I am sharing with you all today.
Loaded with delicious umami flavors, these stir-fried fish cakes make for an incredibly delicious side dish that pairs wonderfully with rice, kimchi, and any other Korean dishes to put together the ultimate weeknight meal, without the extra effort.
What do I need to make Eomuk Bokkeum?
A big reason why this dish is so popular despite its addictive flavors, is simply how easy it is to prepare with just a handful of ingredients.
Here is everything you’ll need for this Korean fish cake recipe:
- Korean fish cake (Eomuk): found in the frozen section of Korean grocery stores. Although there are various shapes of fish cakes, the type that’s ideal for stir-frying is the thin rectangular shape as pictured above.
- If you can’t find these particular fish cakes, you can also use any type of fish cake and cut them into bite-sized pieces to add to the stir fry.
- To prepare frozen fish cakes, simply soak them in hot water for about 30 seconds to soften, pat them dry, and slice them into small pieces.
- Cooking oil: for the stir fry.
- Onion, garlic, green onion: for the aromatics.
- Please feel free to add any other vegetables to the stir fry such as carrot, bell pepper, or zucchini.
- Soy sauce, honey, and Gochugaru (Korean chili flakes): for the sauce. If you prefer your dish to be non-spicy, you can skip the Gochugaru altogether.
- Sesame oil and sesame seeds: for garnish.
And that’s it! All the ingredients you need to make your own Eomuk Bokkeum.
How long do Korean fish cakes last?
Stored in an airtight container, stir-fried fish cakes will last up to 3-4 days in the fridge. As with all other Korean side dishes, you can easily double the portion to make a bigger batch for the whole family to enjoy over the week.
As for the actual fish cakes, they will be good in the freezer for up to 6-9 months or as specified on the expiry date, which makes them a wonderful choice of protein to incorporate into your stir-fries.
I personally love using fish cakes as a meat alternative for many of my stir-fried recipes such as Yaki Udon, Kimchi Udon or Japchae, as they are prepared in just a few seconds in hot water as opposed to other kinds of meat or seafood.
I hope you enjoy this easy & delicious Korean fish cake recipe, and please leave me a comment below or message me on Instagram if you have any questions. Happy cooking everyone! ツ゚
Other easy Korean recipes you may like:
- Korean Braised Tofu (Dubu Jorim)
- Gamja Jorim (Korean Braised Potatoes)
- Soondubu Jjigae (Korean Soft Tofu Stew)
- Korean Cucumber Salad (Oi Muchim)
- 5-Minute Silken Tofu (Soft Tofu)
Korean Fish Cake Stir Fry (Eomuk Bokkeum)
- To prepare frozen fish cakes, soak them in hot water for about 30 seconds, pat dry, and slice them into bite-sized pieces. Combine the sauce ingredients in a small bowl.
- Heat oil over medium heat in a large skillet, and add onion, green parts of green onion, and garlic. Cook until fragrant, stir in the fish cakes, and cook for about 2 minutes, stirring continuously.
- Pour in the sauce and cook for about 1-2 minutes, until the sauce is reduced. Finish with sesame oil and reserved green onions. Garnish with sesame seeds and enjoy!
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