Ingredients
- 1 lb Korean fish cake sheets
- 1/2 medium yellow onion, thinly sliced
- 1/2 cup carrot, thinly sliced into matchsticks
- 2 scallions, cut into 1-inch pieces
- 1 serrano pepper, thinly sliced (optional)
- 2 cloves garlic, minced
- 2 tablespoons neutral oil
- 1 teaspoon toasted sesame seeds
For the Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon mirin
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
First, Prep the Ingredients and Sauce
This stir-fry comes together in minutes, so the most important part is to have everything ready before you start cooking.
Slice the fish cake sheets into bite-sized strips or squares.
In a small bowl, whisk together all the sauce ingredients: the low-sodium soy sauce, gochujang, mirin, honey, and toasted sesame oil. Set it aside.
Next, Cook the Stir-Fry
Heat the neutral oil in a large skillet or wok over medium heat. Add the minced garlic and the white parts of the scallions. Cook for about 30 seconds, until they become fragrant.
Add the sliced fish cakes to the pan and stir-fry for about one minute, just to heat them through.
Add the sliced onion, carrots, and the serrano pepper, if you’re using it. Continue to stir-fry for another minute. You want the vegetables to be slightly softened but still have a bit of a crunch.
Push the ingredients to the sides of the pan to create an open space in the center. Pour the prepared sauce into the middle of the pan and let it bubble and sizzle for about 30 seconds. This helps to caramelize the sugars in the sauce.
Finally, toss all the ingredients together, mixing until the fish cakes and vegetables are evenly coated in the sauce. Stir in the green parts of the scallions, turn off the heat, and garnish with toasted sesame seeds before serving.
Eomuk-Bokkeum (Stir-Fried Fish Cakes)
Ingredients
Ingredients
- 1 lb Korean fish cake sheets
- 1/2 medium yellow onion thinly sliced
- 1/2 cup carrot thinly sliced into matchsticks
- 2 scallions cut into 1-inch pieces
- 1 serrano pepper optional, thinly sliced
- 2 cloves garlic minced
- 2 tablespoons neutral oil
- 1 teaspoon toasted sesame seeds
For the Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon mirin
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
Instructions
- Cut fish cake sheets into bite-sized strips.
- Mix sauce ingredients in small bowl: soy sauce, gochujang, mirin, honey, and sesame oil.
- Heat oil in large skillet over medium heat.
- Cook garlic and white scallion parts for 30 seconds.
- Add fish cakes, stir-fry 1 minute.
- Add onion, carrots, and serrano pepper, stir-fry 1 minute.
- Push ingredients aside, add sauce to center and let bubble 30 seconds.
- Toss everything together until well coated.
- Stir in green scallions, turn off heat, garnish with sesame seeds.
