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Korean Fish Cake Recipe

Quick Korean Fish Cake Stir-fry (Eomuk Bokkeum) Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 8 oz Korean fish cake sheets (eomuk)
  • ½ small onion, thinly sliced
  • ½ red bell pepper, cut into thin strips
  • 2 cloves garlic, minced
  • 1 tbsp sesame oil
  • 2 tsp toasted sesame seeds
  • 1 green onion, sliced
  • 1½ tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar

Method
 

  1. Slice fish cakes into ¼-inch strips and prep the onion and bell pepper.
  2. Whisk gochujang, soy sauce, mirin, and sugar in a small bowl until smooth.
  3. 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.
  4. 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.

Notes

Fish cakes are already cooked, so you only need to heat them through and get a good sear. If the sauce tightens up too much while tossing, add a teaspoon of water at a time to loosen it.