Name: Korean Fish Cake Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 pound Korean fish cakes (eomuk), sliced into strips; 1 tablespoon neutral oil (canola or avocado oil); ½ onion, thinly sliced; 1 small carrot, julienned; 2 green onions, chopped; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon mirin (optional); 1 teaspoon sugar; ½ teaspoon sesame oil; 1 teaspoon toasted sesame seeds; Pinch of black pepper

Jump to Recipe·Print Recipe

If you’re looking for a dish that’s quick, flavorful, and checks every box for a satisfying side or light meal, you absolutely have to try Korean Fish Cake Stir Fry. This beloved Korean staple (also called eomuk bokkeum) brings together bouncy fish cakes, crisp-tender veggies, and a savory-sweet sauce that clings to every bite. Whether you’re serving it warm with a steaming bowl of rice or tucking it into a lunchbox, Korean Fish Cake Stir Fry is guaranteed to become one of your go-to recipes for busy nights or casual gatherings with friends.

Korean Fish Cake Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of ingredients to create a plateful of color and flavor, and each one adds its own unique flair to the final dish. These simple pantry staples come together to make every bite of Korean Fish Cake Stir Fry absolutely irresistible.

Korean fish cakes (eomuk): These are the star of the show—chewy, savory, and perfect for soaking up all the delicious sauce.
Neutral oil: Go for canola or avocado oil so the flavors of the fish cake and veggies really shine through.
Onion: Sliced thin, onion adds a subtle sweetness and depth that plays beautifully with the other ingredients.
Carrot: Julienned for quick cooking, carrot brings vibrant color and a gentle crunch.
Green onions: Chopped and tossed in at the end for fresh flavor and a pop of green.
Garlic: Just two cloves, minced, add a wonderful aroma and savory backbone to the stir fry.
Soy sauce: For that classic salty, umami base; don’t skip it!
Mirin (optional): This sweet rice wine gives the dish a gentle sweetness and subtle sheen, but you can leave it out if you don’t have it.
Sugar: Just a touch balances the saltiness of the soy sauce and enhances the natural sweetness of the veggies.
Sesame oil: Adds a nutty, toasty aroma right at the end—don’t add until you’ve turned off the heat!
Toasted sesame seeds: Sprinkled on top for a bit of crunch and extra flavor.
Black pepper: A pinch is all you need to round out the flavors.

How to Make Korean Fish Cake Stir Fry

Step 1: Prep Your Ingredients

Before you turn on the stove, get everything ready: slice your fish cakes into strips, thinly slice the onion, julienne the carrot, chop the green onions, and mince the garlic. Having everything prepped makes the actual cooking process super quick and enjoyable.

Step 2: Sauté the Veggies

Heat the neutral oil in a large skillet or wok over medium-high heat. Toss in the sliced onion and carrot, stir-frying for about 2 to 3 minutes until they start to soften but still have a bit of bite. The aroma at this stage is already mouthwatering!

Step 3: Add Garlic

Pop in the minced garlic and give everything a good toss. Let it cook for just 30 seconds—enough to become fragrant but not so long that it burns. This step helps develop that classic Korean Fish Cake Stir Fry depth of flavor.

Step 4: Stir-Fry the Fish Cakes

Add the fish cake strips to the pan and stir-fry for another 2 to 3 minutes. You want the edges to brown lightly and for the fish cakes to soak up some of the garlicky oil and veggie goodness.

Step 5: Season and Finish

Pour in the soy sauce, mirin (if using), sugar, and a pinch of black pepper. Stir everything well so the sauce evenly coats the fish cakes and vegetables. Let it cook for another 2 to 3 minutes, just until the fish cakes are tender and glossy.

Step 6: Add Finishing Touches

Turn off the heat, drizzle in the sesame oil, and toss to combine. Scatter the green onions and toasted sesame seeds over the top. Your Korean Fish Cake Stir Fry is ready to serve—colorful, glossy, and full of flavor!

How to Serve Korean Fish Cake Stir Fry

Garnishes

Give your dish a final flourish with extra green onions and a generous sprinkle of toasted sesame seeds. If you like a little kick, thinly sliced chili peppers add heat and a burst of color. This stir fry loves a bit of personal flair, so feel free to get creative with your favorite herbs or a light drizzle of chili oil.

Side Dishes

Korean Fish Cake Stir Fry is often served as a banchan (side dish) alongside steamed rice, kimchi, and other small plates. Its savory-sweet flavor pairs beautifully with mild, fluffy rice and tangy pickled veggies, making it a crowd-pleaser at any Korean meal. You can even tuck it into a lunchbox for a tasty midday treat!

Creative Ways to Present

Besides serving it straight from the skillet, try piling your stir fry on top of steamed rice for a quick rice bowl, or wrap it in lettuce leaves for a fresh, crunchy twist. For potlucks or parties, portion it into colorful ramekins or small plates for an eye-catching presentation. However you serve it, Korean Fish Cake Stir Fry always brings a pop of color and excitement to the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the cooled Korean Fish Cake Stir Fry to an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making it perfect for meal prepping or next-day lunches.

Freezing

While you can technically freeze this dish, the texture of the fish cakes and veggies may change upon thawing, becoming a bit softer. It’s best enjoyed fresh or from the fridge, but if you must freeze, use a freezer-safe container and consume within a month for best results.

Reheating

To reheat, simply pop your Korean Fish Cake Stir Fry into a skillet over medium heat and stir occasionally until warmed through. If it seems dry, add a splash of water or a drizzle more soy sauce to bring everything back to life. You can also microwave individual portions for a quick and easy meal.

FAQs

What are Korean fish cakes made of?

Korean fish cakes (eomuk) are typically made from ground white fish, flour, and seasonings, then shaped and cooked into chewy, savory cakes. They’re widely available at Asian grocery stores and come in various shapes and sizes.

Can I make this dish vegetarian?

While traditional Korean Fish Cake Stir Fry relies on fish cakes, you can swap them for extra-firm tofu or seitan strips to create a vegetarian version. Adjust the seasoning as needed to suit your taste!

Is mirin essential for the recipe?

Mirin adds a subtle sweetness and depth, but the dish is still delicious without it. You can substitute a splash of rice wine with a pinch of sugar, or simply omit it if you prefer.

Can I add other vegetables?

Absolutely! Feel free to toss in bell peppers, mushrooms, or even zucchini for extra color and nutrition. Just keep the pieces small so they cook quickly and blend well with the fish cakes.

How spicy is Korean Fish Cake Stir Fry?

The base recipe is quite mild, but you can easily spice things up by adding sliced chili peppers or a bit of gochugaru (Korean red pepper flakes) during cooking. Adjust the heat to suit your personal preference.

Final Thoughts

If you’re ready to add a little excitement to your table, Korean Fish Cake Stir Fry is the perfect recipe to start with. It’s quick, colorful, and bursting with flavor—a dish that’s as fun to make as it is to eat. Give it a try and let it become your new favorite weeknight wonder!

Korean Fish Cake Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A flavorful and quick Korean Fish Cake Stir Fry (Eomuk Bokkeum) made with sliced fish cakes, fresh vegetables, and a savory soy-based sauce. This dish is perfect as a side or light meal and is full of vibrant textures and umami flavors.

Ingredients

Scale

Main Ingredients

1 pound Korean fish cakes (eomuk), sliced into strips
1 tablespoon neutral oil (canola or avocado oil)
½ onion, thinly sliced
1 small carrot, julienned
2 green onions, chopped
2 cloves garlic, minced

Sauce & Seasoning

1 tablespoon soy sauce
1 tablespoon mirin (optional)
1 teaspoon sugar
½ teaspoon sesame oil
1 teaspoon toasted sesame seeds
Pinch of black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare Vegetables: Thinly slice the onion and julienne the carrot; chop the green onions; mince the garlic for quick and even cooking.
Heat Oil & Sauté Veggies: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the sliced onion and carrot, stir-frying them for 2–3 minutes until they become slightly softened but still retain some crunch.
Add Garlic: Add minced garlic to the skillet and cook for 30 seconds, allowing the aroma to infuse without burning.
Cook Fish Cakes: Stir in the sliced fish cakes, continuing to cook for another 2–3 minutes. This step allows the fish cakes to lightly brown and develop flavor.
Add Sauce Ingredients: Pour in soy sauce, mirin (if using), sugar, and a pinch of black pepper. Stir everything to coat the ingredients evenly. Cook for an additional 2–3 minutes, allowing the fish cakes to become tender and fully heated through.
Finish with Sesame: Turn off the heat and drizzle the sesame oil over the stir fry. Toss well to combine the flavors.
Garnish & Serve: Sprinkle toasted sesame seeds and chopped green onions on top before serving warm or at room temperature.