Eomuk-bokkeum or Korean Spicy Fish Cake Stir-Fry is a type of banchan prepared with sliced fish cakes stir fried with vegetables and a sweet, spicy, savory sauce.
- 6 sheets Korean frozen fish cake, sliced
- 1/2 white onion, thinly sliced
- 1/2 small carrot, thinly sliced
- 3 tbsp neutral flavoured oil
- 1 tbsp gochujang
- 1 tbsp gochugaru, hot chili pepper flakes coarse
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 1/2 tbsp honey
- 1 tbsp soy sauce
- 2 stalks spring onions, sliced
- 1 tbsp garlic, minced
- 1 tsp sugar
- 3 tbsp water
- freshly ground black pepper
- toasted sesame seeds
- spring onions, chopped
- In a bowl combine all sauce ingredients together, mix well then set it aside.
- In a pan heat oil in medium heat then once hot add fish cakes, onions, and carrot. Stir fry for 3 minutes.
- Pour prepared sauce into the pan then continue to stir fry for two minutes. Turn off heat then serve garnished with toasted sesame seeds and chopped spring onions.
I don’t think I have ever seen Korean fish cakes in the freezer section – I will definitely need to check on that, though. This sounds really flavorful and spicy!
Not for me! They all look so red and they all taste like kim chi. I’m not into kim chi, thank you very much.
I’m not familiar with frozen fish cakes, but I bet this recipe could be adapted for use with other frozen fish, right? Sounds delicious!
Banchan are easily the best part of any Korean meal! I’d totally load up on these chewy, spicy morsels.
I could not find the Korean fish cakes — they had Thai and Indonesian. Do you know if one of those would be a good substitute? I’m intrigued by this dish and want to make it. Do you have a brand name of the Korean cakes?
Sounds delicious, Raymund! I must search out Korean fish cakes. They have them at our local H Mart so I should be all set.