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.
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.
- 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.
- 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.