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!




  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.



  1. Dangokon Singapore My profile page joined 1/16
    Posted January 29th, 2016 at 6:15 am | # |

    Hi maangchi, may i request a recipe for a non spicy 어묵볶음? It is my favourite dish XD

  2. KwonC Los Angeles My profile page joined 6/14
    Posted June 2nd, 2014 at 10:31 pm | # |

    I tried making this today, and it turned out great! This is one of my fav side dishes, so I know I will be making this often. It was so easy to make. Thanks, Maangchi!

  3. sherrysfu Los Angeles, CA My profile page joined 2/11
    Posted May 13th, 2014 at 12:10 am | # |

    I love your recipes!
    Can you make gopchang bokkeum (곱창 볶음) next time?
    Or even soondae bokkeum (순대 볶음)?

    I would love to learn how to make that.

    Thank you!! :):)

  4. rmjs77 Canada My profile page joined 8/12
    Posted August 10th, 2012 at 2:39 pm | # |

    Who thinks Maangchi is a Korean cooking genius?????
    Whoot Whoot! I just finished eating a delicious bowl of ponytail kimchi, rice and Uhmook Bokkeum, and it was so delicious that I want to have it for dinner tonight as well! Yum!
    I do have a question, however: in many of your recipes/videos, including this one, you use a long curly green chili pepper. Is this a hot chili or a sweet chili, because there are so many hundreds of varieties of peppers, I want to make sure I get the flavour right? I bought one this morning that looks identical to the ones you use and after cooking the meal I popped a piece in my mouth and almost screamed: HOT!!!
    Otherwise, thanks for another amazing recipe.

  5. Mal23 Auckland, New Zealand My profile page joined 2/12
    Posted July 16th, 2012 at 4:31 am | # |

    Hi Maangchi!

    i love these at korean restaurants but have never made it myself. I made it lastnight for dinner and it was so so so good. AMAZING! I love your passion and love for food!!! YUM!!!!

  6. pongwoody florida My profile page joined 12/11
    Posted December 24th, 2011 at 12:06 pm | # |

    thank u so much…i llike this menu…..

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