Name: The Ultimate Guide to Savory & Sweet Stir-Fried Fish Cakes (Eomuk Bokkeum)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 200 g about 7 oz Korean fish cakes (eomuk), sliced into bite-sized strips or squares; 1 tbsp cooking oil; 1/2 small onion (thinly sliced); 1 green onion (chopped); 2 tbsp soy sauce; 1 tbsp sugar or honey; 1 tbsp corn syrup (or rice syrup for gloss); 1 tsp minced garlic; 1/2 cup water (or broth); 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds; Optional: 1/2 red or green chili pepper (sliced (for a hint of heat))

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The Ultimate Guide to Savory & Sweet Stir-Fried Fish Cakes (Eomuk Bokkeum)

Chewy, savory, and lightly sweetened with a glossy soy glaze, Stir-Fried Fish Cakes (Eomuk Bokkeum) are the absolute ultimate Korean side dish (banchan). Inexpensive, quick, and universally loved, this foolproof recipe comes together in just 10 minutes.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish (Banchan)

Cuisine korean

Servings 4 people

Calories 160 kcal

Equipment

Frying Pan
Spatula
Cutting Board & Knife

Ingredients

200 g about 7 oz Korean fish cakes (eomuk), sliced into bite-sized strips or squares
1 tbsp cooking oil
1/2 small onion thinly sliced
1 green onion chopped
2 tbsp soy sauce
1 tbsp sugar or honey
1 tbsp corn syrup or rice syrup for gloss
1 tsp minced garlic
1/2 cup water or broth
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
Optional: 1/2 red or green chili pepper sliced (for a hint of heat)

Instructions

Step 1: Slice the fish cakes into uniform bite-sized strips or diamond shapes. Thinly slice the onion and chop the green onion.
Step 2: Heat the cooking oil in a frying pan over medium heat. Add the sliced onions and stir-fry for about 1 minute until they start to soften.
Step 3: Add the fish cakes to the pan and stir-fry for 2 minutes until they become slightly soft and fragrant.
Step 4: Pour in the water, soy sauce, sugar, corn syrup, minced garlic, and chili peppers. Stir well to combine.
Step 5: Simmer over medium-low heat for 3–4 minutes, stirring frequently, until the fish cakes absorb the flavors and the sauce is mostly reduced and glossy.
Step 6: Turn off the heat, drizzle with sesame oil, and garnish with sesame seeds and green onions before serving.

Notes

💡 Pro Tips:

Adding a splash of water prevents the soy sauce from burning too quickly and helps the fish cakes absorb the seasoning evenly.
Corn syrup gives it that classic, shiny restaurant-style finish.

📦 Storage & Reheating:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Enjoy cold as a traditional banchan, or quickly reheat in a pan or microwave for 20–30 seconds.

🌿 Variations:

Add 1 tablespoon of Korean red pepper paste (gochujang) and 1 teaspoon of gochugaru for a spicy version (Maeun Eomuk Bokkeum).
Toss in julienned carrots or bell peppers for extra color and crunch.

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Keyword Easy Korean Recipe, Eomuk Bokkeum, kfood, Korean Banchan, Korean Fish Cake Recipe, Korean Street Food Style, ktaste, Quick Side Dish, Stir-Fried Fish Cakes

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