Eomuk-bokkeum (Korean Spicy Fish Cake Stir-Fry)

This banchan is so good you can already it with just rice and not just as a side dish. 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.

There are many different banchans while I tried many different variations to date, I just barely touched the surface, although there are only three main types (namul/muchim, jorim, and kimchi/jeotgal) under those types are many varieties and according to Taste Atlas there are at least 46 varieties and I am pretty sure there are much more than that.

I have my favourites when it comes to banchan, the Musaengchae, Buseot bokkeum, Myeolchi Bokkeum , Kongnamul muchim, any types of jeon and of course kimchi. Then there is this Eomuk-bokkeum which I recently tried, while I had seen this banchan before, I never had tried it and never knew it was a type of banchan. A simple fish cake stir-fry that is so good it can graduate its designation as a banchan and be a full dish on its own. Due to its spicy, savory, and sweet it is best to have it with rice, it’s so good.

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Eomuk-bokkeum (Korean Spicy Fish Cake Stir-Fry)

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 3 1x
  • Category: Side Dish
  • Cuisine: Korean


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.



Fish Cake

  • 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


  1. In a bowl combine all sauce ingredients together, mix well then set it aside.
  2. In a pan heat oil in medium heat then once hot add fish cakes, onions, and carrot. Stir fry for 3 minutes.
  3. 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.


6 Responses

  1. 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!

  2. suituapui says:

    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.

  3. David @ Spiced says:

    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!

  4. Hannah says:

    Banchan are easily the best part of any Korean meal! I’d totally load up on these chewy, spicy morsels.

  5. 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?

  6. Sounds delicious, Raymund! I must search out Korean fish cakes. They have them at our local H Mart so I should be all set.

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