Korean Fish Cake Stir Fry Recipe
If you’re on the hunt for a dish that’s bold, comforting, and totally addictive, look no further than Korean Fish Cake Stir Fry. This classic Korean side dish (or banchan) is a vibrant medley of chewy fish cakes, colorful veggies, and a sweet-spicy glaze that comes together in just 20 minutes. Whether served with steaming rice or as a punchy appetizer, Korean Fish Cake Stir Fry always delivers on flavor and texture, making it a beloved go-to for busy weeknights or a quick taste of Korea at home.
Ingredients You’ll Need
One of the best things about Korean Fish Cake Stir Fry is just how approachable and versatile the ingredients are. Each item brings its own special touch—think crunch, color, or a pop of savoriness—that transforms simple pantry staples into an irresistible dish.
- Vegetable oil: Gives the stir fry a glossy finish and helps everything cook evenly.
- Onion: Adds sweetness and a bit of bite that pairs beautifully with the sauce.
- Green onion: Brings fresh flavor and a burst of color to the mix.
- Garlic: Infuses every bite with aromatic depth—don’t skip it!
- Carrot: Offers a satisfying crunch and a subtle sweetness that balances the savory flavors.
- Korean fish cakes (eomuk): The star of the show—these chewy, savory cakes soak up the sauce and take on a whole new life.
- Soy sauce: Provides that signature umami backbone and savory kick.
- Sugar: A tiny spoonful rounds out the flavors and helps the sauce caramelize just so.
- Sesame oil: Adds a nutty aroma and classic Korean flavor to finish things off.
- Gochugaru (Korean red pepper flakes): Lends gentle heat and an unmistakable red hue—adjust for your spice preference.
- Toasted sesame seeds: Sprinkle on top for crunch and a finishing touch that makes every bite pop.
How to Make Korean Fish Cake Stir Fry
Step 1: Sauté the Aromatics
Start by heating the vegetable oil in a large pan over medium heat. Once it shimmers, toss in the sliced onion and let it cook for about 2–3 minutes until it’s just turning soft and translucent. Next, add the green onion and minced garlic. The aroma will be irresistible! Sauté for another minute, stirring often, until everything smells fragrant and inviting.
Step 2: Add the Carrots
Now, stir in your julienned carrot. Cook for 2–3 minutes, just until it’s slightly tender but still has a nice crunch. This keeps the stir fry lively and gives every bite a pop of color and texture.
Step 3: Cook the Fish Cakes
Add the sliced Korean fish cakes to the pan and stir everything together. Sauté for 3–4 minutes, letting the fish cakes warm up and pick up some golden edges. Their chewy, satisfying texture really shines in this stage.
Step 4: Make and Add the Sauce
In a small bowl, whisk together the soy sauce, sugar, sesame oil, and gochugaru. Pour this vibrant sauce over the fish cake and veggie mixture. Give everything a good stir to coat it all evenly. Let it cook for another 2–3 minutes so the flavors marry and the sauce thickens slightly, turning glossy and irresistible.
Step 5: Finish and Serve
Once everything is coated and heated through, take the pan off the heat. Sprinkle generously with toasted sesame seeds for the perfect nutty crunch. Your Korean Fish Cake Stir Fry is ready to serve—dig in while it’s warm!
How to Serve Korean Fish Cake Stir Fry
Garnishes
A handful of chopped green onions or extra toasted sesame seeds on top can make your Korean Fish Cake Stir Fry look as gorgeous as it tastes. You could also add a few thin slices of fresh chili for extra color and kick if you love spice!
Side Dishes
This dish is traditionally enjoyed alongside steamed white rice, but it also works beautifully as part of a bigger Korean spread. Pair it with kimchi, pickled radish, or a simple cucumber salad to balance the flavors and add refreshing crunch.
Creative Ways to Present
Try serving Korean Fish Cake Stir Fry in individual small bowls as a banchan at a dinner party, or stuff it into lettuce leaves for a fresh, hand-held appetizer. For a modern twist, add it to a rice bowl with a fried egg on top and a drizzle of extra gochujang.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is a big “if” with Korean Fish Cake Stir Fry!), simply let them cool to room temperature, then store in an airtight container in the fridge. It’ll keep well for up to 3 days, and the flavors even deepen a little overnight.
Freezing
While you technically can freeze Korean Fish Cake Stir Fry, the texture of the fish cakes may change and become a bit rubbery. For best results, enjoy it fresh or refrigerate short-term rather than freezing.
Reheating
To bring leftovers back to life, reheat gently in a skillet over medium heat with a splash of water to loosen up the sauce. You can also microwave it for a quick fix, but the skillet method keeps everything closer to the original texture.
FAQs
Can I make Korean Fish Cake Stir Fry less spicy?
Absolutely! Just reduce the amount of gochugaru or skip it altogether if you prefer a mild version. You’ll still get tons of flavor from the soy sauce, sesame oil, and aromatics.
What are Korean fish cakes and where can I find them?
Korean fish cakes (eomuk) are savory, chewy sheets or logs made from pureed fish, starch, and seasoning. They’re sold in the refrigerated section of Asian grocery stores and sometimes labeled as “odeng” or “eomuk.”
What can I use if I don’t have gochugaru?
If gochugaru isn’t handy, a pinch of crushed red pepper flakes works in a pinch. Just start with less and adjust to taste—gochugaru is milder and fruitier than most Western chili flakes.
Is Korean Fish Cake Stir Fry suitable for vegetarians?
Traditional Korean Fish Cake Stir Fry isn’t vegetarian since fish cakes are made with fish. However, you could try a plant-based fish cake alternative or substitute with tofu strips for a veggie twist.
Can I double the recipe for a crowd?
Definitely! Just use a larger pan or work in batches to avoid overcrowding, so the veggies and fish cakes get a nice stir-fry texture instead of steaming.
Final Thoughts
There’s something undeniably comforting about the sweet-spicy, savory flavors of Korean Fish Cake Stir Fry. Whether you’re new to Korean cooking or a longtime fan, this simple recipe brings a bit of Seoul right to your table. I hope you give it a try—you just might find a new family favorite!
Print
Korean Fish Cake Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 2 to 3 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and quick Korean Fish Cake Stir Fry (Eomuk Bokkeum) featuring tender fish cakes sautéed with fresh vegetables and a savory, slightly spicy sauce. Perfect as a side dish or enjoyed with steamed rice, this recipe brings authentic Korean flavors to your table in just 20 minutes.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, thinly sliced
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 carrot, julienned
- 2 cups Korean fish cakes (eomuk), sliced into strips
Sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru (Korean red pepper flakes)
Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- Heat Oil and Cook Onion: Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and cook for 2-3 minutes until slightly softened.
- Sauté Aromatics: Add the chopped green onion and minced garlic to the pan. Sauté for another minute until fragrant.
- Add Carrot: Stir in the julienned carrot and cook for 2-3 minutes until slightly tender.
- Cook Fish Cakes: Add the sliced fish cakes to the pan and cook for 3-4 minutes, stirring frequently to evenly heat the fish cakes.
- Prepare and Add Sauce: In a small bowl, mix together the soy sauce, sugar, sesame oil, and gochugaru. Pour this sauce over the fish cake mixture and stir well to combine.
- Finish Cooking: Cook for another 2-3 minutes until everything is evenly coated with the sauce and heated through.
- Garnish and Serve: Remove from heat and sprinkle with toasted sesame seeds. Serve warm as a side dish or with steamed rice.
Notes
- You can substitute gochugaru with a pinch of crushed red pepper flakes if needed.
- Serve with steamed rice or use as a side dish to complement Korean meals.
- For a spicier version, add a spoonful of gochujang (Korean chili paste).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
