Recipes

Spicy stir-fried fish cakes

Eomuk-bokkeum 어묵볶음

Today I’m going to show you how to make one of the most popular Korean lunchbox side dishes: spicy stirfried fish cakes, or eomuk-bokkeum in Korean. It’s sweet, spicy, chewy, and salty, which means it goes perfectly with rice: the blandness of the rice offsets the bolder flavors of eomuk-bokkeum, and the spicy fish cakes add life to white rice.

All Korean kids love this dish. When my children were young, they loved it when I put it in their dosirak. They never got tired of eomuk-bokkeum!

You can make this recipe with fish cakes bought from the store, or from fish cakes you make at home, either way will be delicious. And for a nonspicy version, skip the spicy stuff – hot pepper paste and green chili peppers – and add 1 tablespoon soy sauce.

Let me know if you make this dish, especially if you make it with your homemade fish cakes. I want to hear how it turns out!

Ingredients:

Directions:

  1. Heat up a frying pan over medium high heat. Add 2 teaspoons vegetable oil and the sliced fish cakes. Stir them with a wooden spoon for a few minutes until light golden brown.
    fishcakes (어묵)
  2. Add onion, carrot, garlic, and  green chili pepper, and keep stirring for a few minutes until the onion looks a little translucent.
  3. Turn the heat down to low. Push the fishcakes and vegetables to the edge of the pan with a wooden spoon to clear out a spot in the middle of the pan.eomuk (fishcakes): 어묵볶음
  4. Add 1 teaspoon vegetable oil, hot pepper paste, and rice syrup to the center of the pan. Mix well for a few seconds, and then mix in the fishcakes and the vegetables from the edges of the pan.eomukbokkeum (어묵볶음)eomuk (fishcakes): 어묵볶음eomuk (fishcakes): 어묵볶음
  5. Remove it from the heat. Add green onion, sesame oil, and sprinkle some sesame seeds over top.
  6. Serve with rice.

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