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    Home » Recipes » Appetizers/Sides

    Korean Fish Cake Stir-Fry

    Published: Nov 13, 2023 by christieathome

    Jump to Recipe Jump to Video

    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!

    Korean Fish Cake Stir-Fry
    Jump to:
    • What is Korean Fish Cake Stir-Fry?
    • Ingredients 
    • How to make Korean Fish Cake Stir Fry
    • Storage & Reheating
    • Expert Tips
    • FAQ
    • Other recipes you may like!
    • 📖 Recipe
    • 💬 Reviews

    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!

    Korean Fish Cake Stir-Fry

    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

    1. Firstly, slice fish cake sheets horizontally into ¾-inch stripes. Then slice the strips into half.
    2. Secondly in a small bowl, mix Sauce ingredients as listed above.
    3. 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.
    4. Then add sliced fish cakes and cook for 4 minutes until golden brown.
    5. Pour sauce on top and mix with ingredients until well coated. Cook for about 30 seconds. Remove off heat.
    6. Lastly, garnish with sesame seeds and enjoy!
    steps

    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!

    • Korean Cucumber Salad
    • Potato Salad
    • Bean Sprout Salad
    • Corn Cheese
    • Spinach Side Dish

    📖 Recipe

    Easy 10-min. Korean Fish Cake Stir-Fry

    christieathome
    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. Popular in Korean Food
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Breakfast, dinner, lunch, Side Dish
    Cuisine korean
    Servings 4
    Calories per serving 241 kcal

    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

    This will store for 4-5 days in the refrigerator in an airtight container. You can serve this chilled. To reheat, microwave for 2 minutes until warm or pan fry over medium heat until warm. 
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Large Non-Stick Pan
    Santoku Knife
    Cutting Board
    Measuring Set

    As an Amazon Associate, I earn from qualifying purchases.

    Nutrition
    Calories: 241kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 1052mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 0.5mg

    More Appetizers/Sides

    • Vietnamese Spring Rolls (Gỏi Cuốn)
    • Butternut Squash Fritters
      Butternut Squash Fritters
    • Korean Cucumber Salad
    • Korean Corn Cheese

    Reader Interactions

    Comments

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      Recipe Rating




    1. Heidi

      May 31, 2023 at 8:25 pm

      5 stars
      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!

      Reply
      • christieathome

        June 02, 2023 at 1:36 pm

        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.

        Reply

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    Christie

    Christie is an Asian Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable and less intimidating. Her quick and easy recipes have been featured on Buzz Feed Tasty, Food52, The Kitchn and more. With a following of over 900K+, her recipes are made repeatedly by her loyal readers.

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