Korean Fish Cake Stir-Fry. Fish cakes stir fried in a savoury sweet sesame sauce with green onion and bell peppers. Ready in 10 minutes!
This stir-fried dish is called "Eomuk Bokkeum" in Korean. My non-spicy version serves wonderfully as a side dish or "banchan" in the Korean language.
Popular in Korean Food
Generally served at Korean restaurants or at Korean BBQ as a complimentary side dish. Without doubt, this is one of my favorite side dishes to eat. It's the first one I lay my hungry eyes on. I love umami taste of the chewy fish cake in that sweet sesame sauce.
Perfect for fish cake lovers!
If you're a fan of fish cakes, then this is one of those great recipes for you! It is one of those delicious recipes that come together so quickly and simply with minimal ingredients.
Can be eaten hot or cold
This Korean-stir fried fish cake can be eaten hot or cold. Traditionally it is served cold because it's made in advance in a big batch and stored in an airtight container to consume later.
Easy & Simple Recipe
The main ingredient for this Korean fish cake side dish are Korean fish cakes! You're simply slicing them into half strips and frying them in some oil with green onion, red bell pepper in a non-spicy sauce. Ready in 10 minutes! This is my favorite way to eat fish cake.
What are Korean fish cakes?
Korean fish cakes are made with pureed fish or a fish paste and other seasoning ingredients. They are so delicious and convenient as you can freeze and cook them within minutes for any meal.
They are are sold in two different ways - sheet form or ball form. We are using the sheets. This ingredient is commonly used in any Korean kitchen or found in Korean street food.
Where to buy Korean fish cake?
They can be found at the Korean grocery store like H-Mart or select Asian grocery store(s). I would suggest using the refrigerated kind in a vacuum sealed package or you can use the one in the freezer section.
These are the same fish cake sheets used in Korean fish cake soup or Eomuk Soup so if you have leftovers, freeze and save these for that dish!
What you’ll need
The below Korean fish cake ingredients are required. ***Please scroll down to the below Recipe card for full measurements***
- Korean fish cake sheets
- green onions
- red bell pepper, or carrot
- avocado oil, or any neutral tasting oil
- sesame seeds
Sauce:
- regular soy sauce, (not light or dark soy sauce)
- mirin
- white granulated sugar
- sesame oil
How to cook Korean Fish Cake Stir Fry
Below are visuals to show you how to make Korean Stir-Fried Fish Cake. ***Please scroll down to the recipe card below to find full instructions and details***
Firstly, slice fish cake sheets horizontally into ¾-inch stripes. Then slice the strips into half.
Secondly in a small bowl, mix Sauce ingredients as listed above.
Thirdly, in a large non-stick skillet set on medium heat (not medium-high heat), add avocado oil. Fry green onions and red bell pepper for 1 minute until softened.
Then add sliced fish cakes and cook for 4 minutes until golden brown.
Pour sauce on top and mix with ingredients until well coated. Cook for about 30 seconds. Remove off heat.
Lastly, garnish with sesame seeds and enjoy!
FAQ
Below are frequently asked questions about this Korean Stir Fry Fish Cake:
How long will this store for?
About 4-5 days in an airtight container refrigerated. You may reheat this in the microwave or eat chilled.
How can I make this spicy?
If you enjoy spicy food, you can add ½ tsp of red pepper powder and 1-2 tsp of gochujang to the Sauce to make it spicy!
Can I add other seasoning ingredients?
Sure! However, the recipe itself is quite flavourful as it is. Feel free to add black pepper, minced cloves of garlic or oyster sauce if you wish.
Can I cook over medium high heat?
It is not recommended for this recipe. Because we are adding sugar and mirin which will burn easily over high heat.
What can I eat this with?
This is usually served as a side dish to some steamed rice, a protein, veggies and soup in a Korean meal spread. However, here are some other suggestions to serve it with:
- Udon noodles, somyeon noodles or ramen noodles in soup or stir fried
- Fried rice
- Bibimbap
- Korean BBQ
- Wrapped in fresh lettuce leaves
Can I substitute the mirin with anything?
I would recommend omitting completely and add a little bit more sugar to taste. Or substitute with some corn syrup.
Other recipes you may like!
Also if you enjoyed this great side dish, then you may like these other Korean side dishes (Korean banchans):
KOREAN CUCUMBER SALAD
POTATO SALAD
BEAN SPROUT SALAD
CORN CHEESE
SPINACH SIDE DISH
I hope you give my Korean Fish Cake Stir-Fry a try and enjoy it!
If you enjoyed my Eomuk fish cake, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Christie
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Easy 10-min. Korean Fish Cake Stir-Fry
Ingredients
- 400 grams Korean fish cake sheets
- 2 green onions sliced into 1 inch long pieces
- ½ red bell pepper thinly sliced
- 1 tsp avocado oil or any neutral tasting oil
- ¼ tsp sesame seeds garnish
Sauce:
- 1.5 tbsp regular soy sauce (not light or dark soy sauce)
- 1.5 tbsp mirin
- 1.5 tbsp white granulated sugar
- 1 tbsp sesame oil
Instructions
- Slice fish cake sheets horizontally into ¾-inch wide stripes. Then slice the vertical strips into half (see blog post for visuals).
- In a small bowl, mix Sauce ingredients as listed above.
- In a large non-stick skillet set on medium heat (not medium-high heat), add avocado oil. Fry chopped green onions and red bell pepper for 1 minute until softened.
- Then add sliced fish cakes and cook for 4 minutes until golden brown.
- Pour sauce on top and mix with ingredients until well coated for 30 seconds. Remove off heat.
- Garnish with sesame seeds and enjoy!
NOTES
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