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Stir-fried Korean fish cake recipe

This is a staple side dish in Korea called 'eomuk bokkeum'. It goes well with steamed rice.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Korean
Servings: 8 people
Calories: 132kcal

Ingredients

  • 240 g Fish cakes * (see note)
  • ½ Onion
  • ½ Carrot
  • ½ Capsicum
  • 1 Chili (option)
  • 1 cup Sliced mushrooms ** (see note)
  • 3 tablespoons Chopped spring onion
  • 1 tablespoons Minced garlic
  • tablespoons Soy sauce
  • 3 tablespoons Corn syrup
  • 1 tablespoons cooking wine or water
  • 1~2 tablespoons Korean red chili powder *** (see note)
  • 2 tablespoons Vegetable oil
  • ¼ teaspoon Black pepper
  • 1 teaspoon Roasted sesame seed

Instructions

ready

  • Slice onion, carrot, capsicum, chili, mushrooms, Set aside.
    Stir-fried Korean fish cake recipe

fish cakes

  • Slice fish cakes and place in a colander.
    Pour hot boiled water over the fish cakes and drain completely.
    Stir-fried Korean fish cake recipe

sauce

  • Mix the soy sauce, corn syrup, Korean chili powder. Set aside.
    Stir-fried Korean fish cake recipe

stir-fry

  • Heat a heavy pan or pot over medium heat. When the pan is hot, add oil and the sauce mixture. Bring to boil about 1 minute.
    Stir-fried Korean fish cake recipe
  • Add the vegetables stir well to cover the sauce, cook for about 30 seconds and reduce heat to low heat.
    Stir-fried Korean fish cake recipe
  • Add the fish cakes and minced garlic, stir well about 1 minute.
    Stir-fried Korean fish cake recipe
  • Remove from the heat, add black pepper and sesame seed and serve with steamed rice.
    Stir-fried Korean fish cake recipe

Video

Notes

* You can use Chinese fish cakes or Japanese fish cake. If the fish cake is big pieces, slice to a bite size.
** You can use any kinds of mushroom or you can skip.
*** You can skipping it if you don't like spicy.