Eomuk Bokkeum (stir fried fish cakes)
Eomuk Bokkeum (stir fried fish cakes)
Ingredients
- 200 g Korean fish cakes, thin sheets
- 1/2 medium onion, thinly sliced
- 1/4 carrot, julienned
- 2 stalks green onion, chopped into 2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- as needed sesame seeds, for garnish
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons water
Instructions
- 1
Bring a pot of water to a boil. Briefly blanch the 200g Korean fish cakes in the boiling water for 30 seconds. Remove the fish cakes from the water and drain them well. Once cooled slightly, cut the blanched fish cakes into bite-sized strips.
⏱️ 3 min
- 2
Thinly slice 1/2 a medium onion. Julienne 1/4 of a carrot. Chop 2 stalks of green onion into approximately 2-inch pieces. Mince 2 cloves of garlic.
⏱️ 5 min
- 3
In a small bowl, combine the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, and 2 tablespoons water. Mix well until the sugar is dissolved.
⏱️ 2 min
- 4
Heat 1 tablespoon of cooking oil in a pan or wok over medium-high heat. Add the sliced onion and julienned carrot to the pan and sauté for 2-3 minutes until they are slightly softened.
⏱️ 3 min
- 5
Add the minced garlic to the pan and stir-fry for an additional 30 seconds, until fragrant. Then, add the prepared fish cake strips to the pan and stir-fry for 1 minute to lightly cook them.
⏱️ 2 min
- 6
Pour the prepared sauce over the ingredients in the pan. Continue to stir-fry for about 3-4 minutes, ensuring the sauce is absorbed and evenly coats the fish cakes and vegetables.
⏱️ 4 min
- 7
Stir in the chopped green onions and stir-fry briefly for 30 seconds until they are just wilted.
⏱️ 1 min
- 8
Transfer the Eomuk Bokkeum to a serving dish. Garnish with sesame seeds before serving. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eomuk Bokkeum (stir fried fish cakes)
- 200 g Korean fish cakes, thin sheets
- 1/2 medium onion, thinly sliced
- 1/4 carrot, julienned
- 2 stalks green onion, chopped into 2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- as needed sesame seeds, for garnish
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 tablespoons water
Instructions
- 1
Bring a pot of water to a boil. Briefly blanch the 200g Korean fish cakes in the boiling water for 30 seconds. Remove the fish cakes from the water and drain them well. Once cooled slightly, cut the blanched fish cakes into bite-sized strips.
⏱️ 3 min - 2
Thinly slice 1/2 a medium onion. Julienne 1/4 of a carrot. Chop 2 stalks of green onion into approximately 2-inch pieces. Mince 2 cloves of garlic.
⏱️ 5 min - 3
In a small bowl, combine the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, and 2 tablespoons water. Mix well until the sugar is dissolved.
⏱️ 2 min - 4
Heat 1 tablespoon of cooking oil in a pan or wok over medium-high heat. Add the sliced onion and julienned carrot to the pan and sauté for 2-3 minutes until they are slightly softened.
⏱️ 3 min - 5
Add the minced garlic to the pan and stir-fry for an additional 30 seconds, until fragrant. Then, add the prepared fish cake strips to the pan and stir-fry for 1 minute to lightly cook them.
⏱️ 2 min - 6
Pour the prepared sauce over the ingredients in the pan. Continue to stir-fry for about 3-4 minutes, ensuring the sauce is absorbed and evenly coats the fish cakes and vegetables.
⏱️ 4 min - 7
Stir in the chopped green onions and stir-fry briefly for 30 seconds until they are just wilted.
⏱️ 1 min - 8
Transfer the Eomuk Bokkeum to a serving dish. Garnish with sesame seeds before serving. Serve warm.
⏱️ 1 min