Korean Stir-fried Fish Cake (Eomuk Bokkeum)
One of my favorite side dishes (banchan) when we visit our locak Korean spots
Tiffany Yang•
June 25, 2025
My introduction to Korean fish cakes, or eomuk, happened at age ten, at Tofu House in Palo Alto—my favorite Korean restaurant in the Bay Area (yes... to this day). I was immediately drawn to their satisfying chewiness and subtle brininess. While I appreciate fish cakes in all forms, this stir-fried eomuk bokkeum is top tier. At Korean restaurants, it's almost always prepared in its non-spicy version, but I always include a touch of gochugaru in the sauce since the slight heat elevates the flavors.
Ingredients (11)
Ingredients (11)
Main ingredients
Sauce ingredients
Instructions
Plunge the fish cake (4 sheets) in boiling water for 30 seconds. Set aside. This step removes excess oil and softens the fish cake (but you can skip if you're in a time crunch).
Cut the fish cake, onions (¼), and scallions (1 stalk) into bite-sized pieces.
Add oil (1 tsp) to your pan and put it on medium heat. Add the garlic (1 tsp), onion, carrots (1 stalk), and scallions, and cook for 2 minutes. Reduce the heat and add the fish cake and stir fry for an additional minute.
Combine all of the sauce ingredients in one bowl and mix, then pour it over the stir fry and mix until each piece is evenly coated.
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