Korean Fish Cake Stir Fry Recipe
If you have a soft spot for comforting Korean flavors and quick, satisfying meals, you are going to adore this Korean Fish Cake Stir Fry Recipe. Known as eomuk bokkeum in Korea, this dish combines tender, savory fish cakes with crunchy vegetables and a perfect balance of sweet, salty, and spicy notes. It’s the kind of simple yet deeply flavorful stir fry that elevates your weeknight dinners or adds a delightful punch to your banchan table. Ready in just 20 minutes, it’s an absolute must-try for anyone wanting to explore authentic Korean cooking with minimal fuss and maximum taste.
Ingredients You’ll Need
Don’t let this ingredient list fool you — every single component is essential for building the fantastic texture and vibrant flavor that make this dish so addictive. From the tender fish cakes to the crunchy vegetables and punchy seasonings, each element plays a starring role.
- Korean fish cakes (eomuk, 10 oz, sliced into strips): These are the heart of the dish, offering a chewy, savory base that absorbs the sauce beautifully.
- Vegetable oil (1 tablespoon): Used for stir-frying, it ensures everything cooks evenly with a slight crispness.
- ½ small onion (thinly sliced): Adds gentle sweetness and a tender crunch to balance the fish cakes.
- 1 small carrot (julienned): Brings vibrant color and natural sweetness that complements the savory notes.
- 2 green onions (cut into 2-inch pieces): Freshness and a mild oniony bite to finish the dish with some brightness.
- 2 cloves garlic (minced): Imparts aromatic depth and a punch of flavor that lifts the entire stir fry.
- Soy sauce (1 tablespoon): The salty backbone that ties all the ingredients together.
- Sugar (1 teaspoon): A touch of sweetness to balance the salty and spicy elements perfectly.
- Sesame oil (½ teaspoon): Adds a toasty, nutty aroma that makes this dish irresistible.
- Gochugaru (½ teaspoon, optional): Korean red pepper flakes for a gentle heat and deeper color.
- Toasted sesame seeds (1 teaspoon): A final garnish that adds crunch and nutty flavor.
- Salt and pepper: To taste, for that final seasoning adjustment.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Prepare Your Ingredients
Start by slicing your Korean fish cakes into strips; this makes them easier to stir-fry and helps them soak up the sauce more effectively. Julienne the carrot, thinly slice the onion, mince the garlic, and cut the green onions into 2-inch segments. Getting all your prep done upfront will make the cooking process quick and smooth.
Step 2: Stir-Fry Vegetables
Heat the vegetable oil in a large skillet over medium-high heat. Toss in the sliced onion and carrot, stir-frying for about 2 to 3 minutes until they just start to soften but still retain their crunchiness. This step builds the foundation of flavor and adds a lovely texture contrast to the fish cakes.
Step 3: Add Garlic and Fish Cakes
Add the minced garlic to the skillet, stirring for 30 seconds until it becomes fragrant and aromatic. Immediately follow with the sliced fish cakes, cooking them for 3 to 4 minutes while stirring occasionally. You’ll notice their edges turn a light golden brown, which adds an irresistible hint of caramelized flavor.
Step 4: Season and Stir
Pour in the soy sauce, sprinkle the sugar, drizzle the sesame oil, and add gochugaru if you want that gentle spicy kick. Toss everything together so that the fish cakes and vegetables are evenly coated and glistening from the sauce. This is where all the simple ingredients harmonize into the bold flavor profile you love.
Step 5: Finish with Green Onions and Sesame Seeds
Stir in the green onions and cook for a final minute to keep them crisp-tender and vibrant. Sprinkle toasted sesame seeds on top and adjust the seasoning with salt and pepper as needed. At this point, your Korean Fish Cake Stir Fry Recipe is ready to be enjoyed warm or at room temperature.
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
Sprinkling additional toasted sesame seeds or finely chopped green onions makes a pretty and tasty garnish. Some love a light drizzle of sesame oil or a few more gochugaru flakes on top for added aroma and a kick. These finishing touches elevate the presentation and flavor instantly.
Side Dishes
This stir fry pairs beautifully with fluffy steamed rice, which soaks up the wonderful sauce. It also complements other Korean staples like kimchi or a simple cucumber salad, creating a varied and balanced meal that teases your palate with diverse textures and tastes.
Creative Ways to Present
For a fun twist, try serving the stir fry over a bed of mixed greens as a warm salad or tuck it into lettuce leaves for easy Korean-style wraps. You can even use it as a flavorful topping for noodles or as a filling in a rice bowl alongside pickled vegetables for a vibrant meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Fish Cake Stir Fry Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it a handy and tasty option for speedy lunches or dinners during a busy week.
Freezing
You can freeze this dish, though the texture of the fish cakes may soften slightly once thawed. To freeze, place cooled stir fry in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently on the stovetop to preserve flavor and texture as much as possible.
Reheating
To reheat, warm the stir fry over medium heat in a skillet, stirring occasionally until heated through. Adding a splash of water or a bit more sesame oil can help refresh the texture. Avoid microwaving when possible to keep the fish cakes from becoming rubbery.
FAQs
What can I substitute if I can’t find Korean fish cakes?
If Korean fish cakes aren’t available, you can try other types of Asian fish cakes or even firm tofu for a similar texture. Just note that the flavor may vary slightly but will still taste delicious with the sauce and seasonings.
How spicy is this Korean Fish Cake Stir Fry Recipe?
This recipe has a mild level of spice thanks to the optional gochugaru. You can easily control the heat by adjusting the amount or leaving it out entirely if you prefer a milder dish.
Can I make this dish vegetarian or vegan?
The key ingredient is fish cake, so to make it vegetarian or vegan, substitute the fish cakes with seasoned tofu or plant-based alternatives that mimic its texture. Ensure the soy sauce and other condiments are also vegan-friendly.
Is Korean Fish Cake Stir Fry Recipe suitable for meal prep?
Absolutely! This stir fry is perfect for meal prep since it stores well and reheats quickly without losing its flavor. It’s a great protein-packed addition to your weekly lunches.
What side dishes go best with this stir fry?
Traditional Korean sides such as kimchi, pickled radish, or steamed rice perfectly complement this dish. They add contrast in texture and flavor, rounding out your meal.
Final Thoughts
Once you try this Korean Fish Cake Stir Fry Recipe, it’s hard not to fall in love with its bright, savory flavors and satisfying textures. It’s one of those dishes that feels homemade but tastes like you spent hours crafting it. So, grab some fish cakes and fresh veggies, and dive into this delightful Korean staple that will quickly become one of your favorites in the kitchen.
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Korean Fish Cake Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Diet: Dairy-Free
Description
Korean Fish Cake Stir Fry, also known as eomuk bokkeum, is a flavorful and easy-to-make Korean side dish featuring savory fish cakes sautéed with vegetables and seasoned with soy sauce, garlic, and sesame flavors. Perfect as a banchan, this dish is quick to prepare and offers a delightful balance of textures and umami-rich taste.
Ingredients
Main Ingredients
- 10 oz Korean fish cakes (eomuk), sliced into strips
- 1 tablespoon vegetable oil
- ½ small onion, thinly sliced
- 1 small carrot, julienned
- 2 green onions, cut into 2-inch pieces
- 2 cloves garlic, minced
Seasonings
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ½ teaspoon gochugaru (Korean red pepper flakes, optional)
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- Heat the oil: Place a large skillet over medium-high heat and add 1 tablespoon of vegetable oil, allowing it to warm up.
- Sauté vegetables: Add the thinly sliced onion and julienned carrot to the skillet. Stir-fry them for 2 to 3 minutes until they become slightly softened but still retain some crunch.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook fish cakes: Add the sliced Korean fish cakes to the skillet. Continue cooking for 3 to 4 minutes, stirring occasionally, until the fish cakes are lightly browned and heated through.
- Season the dish: Stir in soy sauce, sugar, sesame oil, and gochugaru if you want a spicy kick. Toss everything thoroughly to ensure all ingredients are well coated with the sauce.
- Add green onions: Mix in the green onion pieces and cook for an additional minute to soften slightly and combine flavors.
- Finish and serve: Sprinkle toasted sesame seeds over the dish. Taste and adjust seasoning with salt and pepper as desired. Serve warm or at room temperature as a flavorful side dish.
Notes
- This dish is called eomuk bokkeum in Korean and is traditionally served as a banchan (side dish).
- Frozen or refrigerated fish cakes can be used; just thaw them before slicing for best results.
- To increase spiciness, add more gochugaru or a spoonful of gochujang for extra heat and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Korean
