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+ servings

Easy 10-min. Korean Fish Cake Stir-Fry

Christie Lai
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
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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:

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. 
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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