Korean Fish Cake Stir-Fry. Fish cakes stir fried in a savoury sweet sesame sauce with green onion and bell peppers. An easy and delicious Korean side dish ready in 10 minutes!
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What is Korean Fish Cake Stir-Fry?
Korean Fish Cake Stir-Fry is also called "Eomuk Bokkeum" in Korean. This popular Korean side dish features bouncy fish cakes, red bell pepper, green onions stir fried in a delicious sweet, sesame, soy sauce. Most versions are spicy but mine is not as it doesn't contain gochujang or gochugaru.
Generally served cold or room temperature at Korean restaurants or at Korean BBQ as a complimentary side dish. It's usually made in advance in a big batch and stored in an airtight container. This dish can be enjoyed with a bowl of rice and other side dishes (banchans in Korean). Without a doubt, this is one of my favorite one to eat. It's the first one I lay my hungry eyes on because I love umami taste of the chewy fish cake in that sweet sesame sauce. The best part is that that is a very easy recipe!
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Korean or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Korean fish cake sheets: Korean fish cakes are made with pureed fish or a fish paste and other seasoning ingredients
- green onions
- red bell pepper, or carrot
- neutral tasting oil
- sesame seeds
Sauce:
- regular soy sauce
- mirin
- white granulated sugar
- sesame oil
How to make Korean Fish Cake Stir Fry
- 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!
Storage & Reheating
This side dish lasts 4-5 days in an airtight container refrigerated. You may reheat this in the microwave or eat chilled.
Expert Tips
- Slice the fishcakes into ¾-inch wide strips and cut them again into half. This allows for them to cook more quickly.
- Pre-mix the sauce in advance. This allows for even distribution of ingredients.
- Do not overcook the green onions and bell peppers. Just lightly cook them.
- If the sauce bubbles, that's totally normal. Allow the bubbles to simmer out and soak into the fish cakes.
FAQ
How can I make this spicy?
If you enjoy spicy food, you can add ½ teaspoon of red pepper powder and 1-2 teaspoon of gochujang to the Sauce to make it spicy!
Can I substitute the fish cakes?
You can substitute with thinly sliced tofu.
Can I add other vegetables?
Yes, carrots, mushrooms, or other bell peppers would be a great addition.
Other recipes you may like!
📖 Recipe
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 teaspoon avocado oil or any neutral tasting oil
- ¼ teaspoon sesame seeds garnish
Sauce:
- 1.5 tablespoon regular soy sauce
- 1.5 tablespoon mirin
- 1.5 tablespoon white granulated sugar
- 1 tablespoon 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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Heidi
Lovely! Personally I would opt for a bit less sugar (at the end I squeezed some lemon juice over - worked well) plus would opt for more veg. I put the fish cakes in some hot water for a little while prior to cooking. Overall, a great success!
christieathome
Awesome, thanks for making my recipe Heidi! Glad you enjoyed it. Feel free to reduce the sugar level and add more veggies to your liking.