Eomuk Bokkeum (Stir-Fried Fish Cake)
Korean fish cakes stir-fried in a sweet soy-garlic sauce with vegetables. A beloved banchan that goes on every Korean dinner table.
Why This Recipe Works
- Blanching first removes factory oil and gives a clean base for the sauce to cling to.
- Sweet soy glaze (soy sauce + rice syrup + sugar) creates a lacquered finish that balances the fish cake's mild flavor.
- Quick 10-minute cook makes this the fastest banchan in the Korean side dish lineup.
- Versatile serving — hot, warm, or room temperature. It's good at every stage.
The Banchan Workhorse
Walk into any Korean home and open the fridge — there's a container of eomuk bokkeum in there. It's the banchan equivalent of having butter in the fridge: always there, always useful, always good. At restaurants, it arrives with your meal as one of the complimentary side dishes, usually in a small ceramic dish, golden and gleaming with soy glaze.
Eomuk Bokkeum (Stir-Fried Fish Cake)
🛒 Ingredients
- ✦10 oz Korean fish cakes (eomuk/odeng), cut into bite-sized pieces
- ✦1 tablespoon soy sauce
- ✦1 tablespoon rice syrup or corn syrup (mulyeot)
- ✦1 teaspoon sugar
- ✦1 tablespoon sesame oil
- ✦2 cloves garlic, minced
- ✦1 small onion, sliced
- ✦1 small carrot, julienned
- ✦1 Korean green chili pepper, sliced diagonally
- ✦1 green onion, sliced
- ✦1 tablespoon vegetable oil
- ✦Toasted sesame seeds for garnish
👨🍳 Instructions
01Step 1
Blanch the fish cakes in boiling water for 1 minute. Drain well. This removes excess oil and softens them.
02Step 2
Heat vegetable oil in a pan over medium-high heat. Add garlic and onion, stir-fry for 1 minute.
03Step 3
Add fish cakes and carrot. Stir-fry for 2 minutes until edges start to brown.
04Step 4
Add soy sauce, sugar, and rice syrup. Toss to coat evenly. Cook for 2-3 minutes until the sauce reduces and glazes the fish cakes.
05Step 5
Add sliced chili pepper and green onion. Toss for 30 seconds.
06Step 6
Drizzle with sesame oil and garnish with sesame seeds. Serve warm or at room temperature.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Korean fish cakes...
Use Japanese kamaboko or surimi
Different texture but similar idea — any processed fish cake works
Instead of Rice syrup...
Use Honey or corn syrup
Honey adds floral notes; corn syrup is more neutral. Either works for the glaze.
🧊 Storage & Reheating
In the Fridge
Store for up to 5 days in an airtight container. One of the longest-keeping banchan.
In the Freezer
Not recommended — fish cake texture changes.
Reheating Rules
Best at room temperature. Quick microwave works if you prefer it warm.
❓ Frequently Asked Questions
What are Korean fish cakes made of?
Korean eomuk is made from pureed white fish (usually pollock) mixed with starch, salt, and sometimes vegetables, then shaped and deep-fried. They have a springy, chewy texture unlike anything in Western cuisine. Find them in the refrigerated or frozen section of Korean markets.
Can I use the fish cakes from tteokbokki?
Yes — same ingredient. Korean fish cakes are versatile: stir-fried for banchan (this recipe), simmered in tteokbokki sauce, threaded on skewers for odeng-tang (fish cake soup), or added to stews. Buy one package, use it multiple ways.
The Science of
Eomuk Bokkeum (Stir-Fried Fish Cake)
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