I fell for Eomuk Bokkeum after one bite at a cozy Korean joint near me—it’s been a favorite ever since. Eomuk Bokkeum is a simple yet flavorful stir-fried fish cake dish that pairs perfectly with rice and other banchan.
What is Eomuk Bokkeum?
Eomuk, or Korean fish cake, is the star of this dish. Made from pureed fish blended with starch and seasonings, it’s got a slightly bouncy texture and a mild, savory taste that soaks up flavors like a dream. You’ll often spot eomuk in Korean street food (like tteokbokki) or skewered in steaming bowls of broth, but as Eomuk Bokkeum, it shines as a banchan staple. Served alongside rice and other dishes, it’s a humble yet flavorful addition to any meal. There are variations too—some folks crank up the heat with extra spice, while others keep it mellow and family-friendly. Whatever your preference, it’s endlessly adaptable.
How To Serve Eomuk Bokkeum?
Eomuk Bokkeum is best enjoyed warm or at room temperature as a banchan, served alongside a bowl of steamed rice—it’s the kind of dish that makes every bite of rice taste better. Pair it with classics like kimchi, a hearty doenjang jjigae (soybean paste stew), or a light seaweed soup for a full Korean spread. Feeling creative? Use it as a topping for kimbap (Korean rice rolls) or toss it into a noodle dish like japchae for an extra flavor boost. It’s versatile enough to fit into any meal, whether you’re keeping it simple or going all out.
Storage Tips
Got leftovers? No problem—Eomuk Bokkeum stores beautifully. Pop it into an airtight container and keep it in the fridge, where it’ll stay fresh for up to 3-4 days. When you’re ready to enjoy it again, reheat it gently in a pan over low heat with a tiny splash of water or oil to keep it from drying out. Microwaving works too, but go easy (think 30-second bursts) to avoid turning the fish cake rubbery. With proper storage, the flavors even get a chance to deepen overnight, making it just as tasty the next day.
Eomuk Bokkeum – Stir-Fried Korean Fish Cake
This stir-fried fish cake banchan is savory, subtly sweet, and has just the right kick. It’s a cinch to make at home and instantly whisks me back to Korea with every bite.
Prep Time: 10 min | Cook Time: 15 min
Servings: 4
- 8 oz fish cake, sliced thinly
- 1/4 cup carrot, sliced thinly
- 1/4 onion, sliced thinly
- 1 garlic clove, minced
- 1 green onion, chopped
- 1 Korean pepper (or mild green chili), sliced
- 2 tbsp neutral oil (vegetable, canola, or sunflower oil)
- 1 tsp sesame seeds
Sauce:- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean red pepper paste) or Korean red pepper flakes (gochugaru) for a milder option
- 2 tsp apple juice or white grape juice (instead of mirin)
- 1 tsp sesame oil
- 2 tsp honey or date syrup (instead of rice syrup)
Prepare Ingredients: Thinly slice the fish cake into strips or bite-sized pieces. Slice the carrot and onion into thin matchsticks, ensuring uniform thickness for even cooking. Mince the garlic, chop the green onion, and thinly slice the Korean pepper. Set aside.
Make the Sauce: In a small bowl, whisk together the soy sauce, gochujang (or gochugaru for a milder flavor), apple juice, sesame oil, and honey until fully combined and smooth. Reserve for later use.
Heat the Pan: In a large skillet or wok, heat 2 tablespoons of neutral oil over medium heat until shimmering, about 30 seconds.
Sauté Aromatics: Add the minced garlic and sauté for 20-30 seconds, stirring constantly, until fragrant but not browned.
Stir-Fry Base: Add the sliced fish cake, carrot, onion, and Korean pepper to the skillet. Stir-fry for 5-7 minutes, tossing frequently, until the fish cake develops a light golden edge and the vegetables soften while retaining a slight crunch.
Coat with Sauce: Pour the prepared sauce over the stir-fry mixture. Toss thoroughly to ensure even coating, and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and adhere to the ingredients, creating a glossy finish.
Garnish and Serve: Remove from heat. Sprinkle with chopped green onion and sesame seeds. Transfer to a serving dish and serve immediately while warm.
Notes
Serving Suggestion: Serve as a banchan alongside steamed rice or as a flavorful addition to kimbap or noodle dishes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over low heat with a small splash of water to preserve texture. Avoid overcooking during reheating to maintain the fish cake’s tenderness.
Let me know how it was!
