Eomuk-Bokkeum (Stir-Fried Fish Cakes)
Korean fish cake stir-fry is all about texture contrast - the fish cakes are chewy, the vegetables stay crisp-tender, and the sauce gets this slight caramelization when you let it bubble in the center of the pan before tossing. The whole thing takes maybe 5 minutes but tastes like it took way longer.
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.
Notes
Have all ingredients prepped before starting to cook as this dish comes together quickly.