Quick Korean Fish Cake Recipe (Eomuk Bokkeum)
This Korean fish cake recipe turns a package of eomuk into a glossy, savory-sweet side dish in about 15 minutes. It’s the kind of banchan that disappears first at the table.
You get chewy strips of fish cake with crisp-tender onions and a sticky gochujang glaze that clings to every piece. It tastes like something from a restaurant without any fuss.
Why This Stir-fry Stays in My Rotation
The fish cakes get a quick sear so they hold their chewy bite, then everything tosses together in a sauce that balances heat, salt, and just enough sugar to round it out.
It works hot or at room temperature, which makes it perfect for packing into lunchboxes or setting out as part of a spread. Even people who think they do not like fish cakes go back for seconds.
Ingredients
- 8 oz Korean fish cake sheets (eomuk): flat rectangle sheets work best, usually sold refrigerated or frozen
- ½ small onion: thinly sliced
- ½ red bell pepper: cut into thin strips
- 2 cloves garlic: minced
- 1 tbsp sesame oil: for the pan
- 2 tsp toasted sesame seeds: for finishing
- 1 green onion: sliced, for garnish
For the sauce:
- 1½ tbsp gochujang: Korean chili paste, adjust amount for heat
- 1 tbsp soy sauce: regular, not dark
- 1 tbsp mirin: sweet rice wine; can use 1 tsp sugar instead
- 1 tsp sugar: just enough to offset the salt and heat
Variations / Substitutions
- Swap the protein: use sliced fish balls or kamaboko if that is what you have. Slice them into similar bite-sized pieces.
- Make it sweeter: replace the sugar with 1 tsp honey or a little more mirin if you want a deeper sweetness.
- Turn up the heat: stir ½ tsp gochugaru into the sauce for an extra kick.
- Add a pop of acid: a splash of rice vinegar at the end brightens the whole dish.
- For another quick banchan, try Korean spinach salad (Sigeumchi Namul).
How To Make Korean Fish Cakes
Step 1: Slice the Fish Cakes and Veggies
Slice the 8 oz fish cake sheets into strips about ¼ inch thick and 2 inches long. Thinly slice the ½ onion and cut the ½ red bell pepper into similar thin strips.
The pieces should be roughly the same size so everything cooks in the same amount of time. Having the veggies cut before you heat the pan matters here because the cooking moves fast.
Step 2: Whisk the Sauce
In a small bowl, stir together the 1½ tbsp gochujang, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar until smooth.
The sauce will look thick and deep red at this point. Taste it and add a little more sugar if you want it sweeter, or a small pinch of gochugaru for more heat.
Step 3: Sear the Fish Cakes
Set a wide skillet over medium-high heat and pour in the 1 tbsp sesame oil. When the oil shimmers, add the sliced fish cakes in a single layer and let them cook undisturbed for about 2 minutes, until the edges turn golden and the pieces start to smell toasty.
Flip the fish cakes and let the second side go for another 1 to 2 minutes. You want a light crust on both sides without letting them dry out, so keep the heat at medium-high and do not walk away.
Step 4: Toss and Serve
Push the fish cakes to one side of the pan and drop in the minced garlic, onion, and bell pepper. Stir the vegetables for about 1 minute just until the onion starts to soften, then pour the sauce over everything and toss for another 30 seconds so each piece gets coated.
Scoop onto a plate and scatter the 2 tsp toasted sesame seeds and sliced green onion over the top while the glaze is still glossy. Serve right away or let it cool to room temperature.
A Few Notes Before You Start
- Keep the fish cakes in a single layer when searing. If you pile them up, they steam instead of getting that chewy crust.
- Gochujang varies by brand. Some are sweeter and milder, others bring serious heat. Add half the amount first if you are unsure, then stir in more after tasting.
- The vegetables should still have a little crunch. Stir-fry them quickly on high heat and pull the pan off the moment they brighten in color.
Browning times by pan type:
| Pan Material | Time Per Side | What to Watch For |
|---|---|---|
| Nonstick | 2 minutes | Fish cakes release easily when ready |
| Stainless steel | 2 to 3 minutes | Use a little more oil to prevent sticking |
| Cast iron | 1 to 2 minutes | Retains heat well; keep the flame at medium-high |
Storing and Reheating Leftover Eomuk
- Refrigerate: keep in an airtight container for up to 3 days. The sauce deepens in flavor overnight.
- Reheating: warm in a skillet over medium heat with a splash of water to loosen the glaze, or microwave in 30-second bursts.
What to Serve With Korean Fish Cake Stir-fry
This side dish pairs well with a bowl of steamed short-grain rice and a few other banchan like kimchi or seasoned bean sprouts. The sticky, spicy-sweet sauce also works next to simply grilled mackerel or sliced bulgogi, cutting through the richness of the meat.
Frequently Asked Questions
Can I use frozen fish cakes?
Yes. Thaw them completely in the fridge, pat dry with a paper towel, and slice while they are still slightly firm. Wet fish cakes will not sear.
Is this dish spicy?
It has a moderate warmth from the gochujang. Reduce the amount to 1 tablespoon for a very mild version, or add a little more if you want more heat.
What if I cannot find gochujang?
You can use 1 tablespoon white miso mixed with 1 teaspoon sriracha as a substitute, though the flavor will be milder and less complex.
How do I slice the fish cake sheets evenly?
Stack a few sheets on top of each other, roll them loosely, and cut across into strips. This gives you uniform pieces fast.
Can I double the recipe?
Yes. Use a larger skillet or work in two batches for the searing step so the fish cakes brown properly. Do not crowd the pan.
Quick Korean Fish Cake Stir-fry (Eomuk Bokkeum) Recipe
Ingredients
Method
- Slice fish cakes into ¼-inch strips and prep the onion and bell pepper.
- Whisk gochujang, soy sauce, mirin, and sugar in a small bowl until smooth.
- Heat sesame oil in a skillet over medium-high. Sear fish cakes in a single layer until golden on both sides, about 2 minutes per side.
- Push fish cakes aside, cook garlic and veggies for 1 minute, then add sauce and toss for 30 seconds. Plate and top with sesame seeds and green onion.
