Korean Fish Cake Stir-fry
Korean stir-fried fish cake aka eomuk bokkeum, is one of those dishes that’s supposed to be a side dish, but somehow always ends up stealing the spotlight! It’s sweet, savory, a little chewy, and honestly, it tastes like something you’d get from a Korean lunch spot, except it takes less than 20 minutes to make at home.
I love making this because it’s one of those “lazy day” recipes that still feels like a proper meal. You can throw it together after work, pair it with rice, and call it dinner, or make it as part of a banchan spread with a few other sides like braised potatoes and quick pickled radish.
What is Korean Fish Cake?
Korean fish cake is made from white fish that’s blended with flour and seasonings, then shaped into thin sheets and lightly fried. You’ll usually find them at Korean grocery stores or your Asian grocery store.
The texture is soft but bouncy, kind of like a cross between tofu and noodles, which makes it perfect for soaking up sauce. When you stir-fry it with soy sauce, sugar, and a little sweetness, it becomes glossy, caramelized, and super flavorful.
It’s one of those dishes that proves simple ingredients can taste amazing when you do just the right thing with them. Whether you serve it as a side or eat it straight from the pan with rice (no judgment), it’s the kind of recipe you’ll keep coming back to. Pro-tip: Make a panful, store it in your fridge (up to 5-7 days), and eat it throughout the week!
Ingredients
- 4 sheets of Korean fish cake
- 2 stalks Green onion, chopped
- 1/4 Red carrot, sliced
- 1/2 Onion, sliced
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Sugar
- 1/2 cup Water
- Sesame seeds to garnish
Step by step instructions
1. Prep the fish cake and vegetables
Cut the fish cake sheets into thin strips or bite-sized pieces. Set aside. Thinly slice the carrot, slice the onion and roughly chop up the green onions.
2. Pan-fry the vegetables
Heat a little oil in a pan over medium heat. Add the carrots, onions and green onions. Stir-fry until the vegetables are soft and slightly fragrant, about 4 minutes.
3. Add the fish cake
Toss the fish cake into the pan and stir-fry with the vegetables for about 1 minute so it warms through and starts to soak up some flavor.
4. Make the sauce
In a small bowl, mix together the soy sauce, sugar, sesame oil and water until combined.
5. Combine everything
Pour the sauce over the vegetables and fish cake in the pan. Stir well to coat everything evenly.
6. Thicken the sauce
Let the mixture cook for another 1 minute, stirring occasionally, until the sauce is slightly thickened and glossy.
7. Finish and serve
Sprinkle with sesame seeds and give it a final toss. Serve hot as a side dish, or enjoy it with a bowl of rice!
Korean Fish Cake Stir-fry
Ingredients
- 4 sheets Korean fish cake
- 2 stalks Green onion, chopped
- 1/4 Red carrot, sliced
- 1/2 Onion, sliced
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Sugar
- 1/2 cup Water
- Sesame seeds to garnish
Instructions
- Prep the fish cake and vegetables: Cut the fish cake sheets into thin strips or bite-sized pieces. Set aside. Thinly slice the carrot, slice the onion and roughly chop up the green onions.
- Pan-fry the vegetables: Heat a little oil in a pan over medium heat. Add the carrots, onions and green onions. Stir-fry until the vegetables are soft and slightly fragrant, about 4 minutes.
- Add the fish cake: Toss the fish cake into the pan and stir-fry with the vegetables for about 1 minute so it warms through and starts to soak up some flavor.
- Make the sauce: In a small bowl, mix together the soy sauce, sugar, sesame oil and water until combined.
- Combine everything: Pour the sauce over the vegetables and fish cake in the pan. Stir well to coat everything evenly.
- Thicken the sauce: Let the mixture cook for another 1 minute, stirring occasionally, until the sauce is slightly thickened and glossy.
- Finish and serve: Sprinkle with sesame seeds and give it a final toss. Serve hot as a side dish, or enjoy it with a bowl of rice!