Stir Fried Fish Cakes

Introduction

Korean Fish Cake known as Eomuk in Korean is a popular processed seafood made from pureed fish. At my favorite local Korean grocery H Mart you can find these delicacies in the refrigerated section often placed near tofu. They come in various types some even include additional add ins like vegetables. The thin rectangular sheets are ideal for stir frying absorbing the taste of the sauce perfectly.

Discovering Eomuk in Busan

Originating from Busan, a southern coastal city, these Eomuk are highly regarded for their authentic taste. They are available not only in local markets’ frozen sections but also through online Korean shopping platforms.Their diverse types and look cater to different culinary preferences.

Eomuk Bokkeum: A Korean Favorite

One of the most beloved Korean lunchbox side dishes spicy stirfried fish cakes or eomuk-bokkeum deliver a delightful blend of sweet spicy chewy and salty flavors. This dish adds a lively contrast to plain white rice, enriching its blandness with bolder flavors.

Ingredients

• 8 ounces eomuk (어묵), fish cake (about 4 sheets)
• 1/4 medium onion
• 1 teaspoon minced garlic
• 1/2 scallion
• 1 red chili pepper (or 1/4 red bell pepper) (or 1/2 carrot)
• 1 green chili pepper (or 1/4 green bell pepper)
• oil for stir-frying

Sauce Ingredients 

• 2 tablespoons soy sauce
• 1 tablespoon rice wine (or mirin)
• 1 teaspoon sugar (or two teaspoons if you like it sweeter)
• pinch black pepper
• 2 to 3 teaspoons gochugaru (Korean red chili pepper flakes) – only for the spicy version

Instructions

To prepare stir fried fish cakes, start by cutting the fish cake into 2″ long strips and slicing the vegetables setting them aside. In a small bowl mix together light soy sauce mirin sugar and black pepper.

Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add garlic onion scallions and carrot and stir fry for 1 minute until softened. Next add the sliced fish cake and stir fry for another 1 minute.

Immediately add the premixed sauce and stir to combine. Continue cooking for 1-2 minutes until the sauce is absorbed. Garnish with sesame seeds and enjoy!

Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds, then drain and cool. This step helps remove excess oil and softens the fish cake.

Cut the fish cake into bite size pieces and thinly slice the vegetables. Heat a non stick pan with 2 tablespoons of oil over medium high heat. Add garlic onion and scallions cooking for about a minute. Reduce to medium heat then add the fish cake and chili peppers, stir-frying for approximately 1 minute.

Add the sauce ingredients over the fish cake and vegetables. Stir well, ensuring the sauce is evenly distributed and absorbed, and the fish cake and vegetables are tender.

FAQs wash– Fried Fish galettes( Eomuk Bokkeum, 어묵볶음)

1. What’s wash– Fried Fish galettes( Eomuk Bokkeum)?
Eomuk Bokkeum( 어묵볶음) is a popular Korean side dish( banchan) made with sliced Korean fish galettes( eomuk) stir- fried in a sweet, savory, and hardly racy sauce. It’s frequently served with rice, lunchboxes( dosirak), or as a side dish in Korean refections.

2. What constituents are exercised in Eomuk Bokkeum?
The main constituents carry

Korean fish galettes( eomuk) – sliced into lists
Soy sauce & sugar – for flavoring
Garlic & onions – for redundant air
Gochugaru( chili flakes) or gochujang( chili mucilage) – for fragrance( voluntary)
Sesame oil painting & sesame seeds – for a nutty finish
3. How do you make wash– Fried Fish galettes?
Cut fish galettes into slim lists.
wash– shindig garlic and onions in a fleck of oil painting.
append fish galettes and stir- shindig for 2 – 3 twinkles.
Mix in soy sauce, sugar, and chili flakes for air.
polish with sesame oil painting and sesame seeds before serving.
4. Can I make anon-spicy interpretation of Eomuk Bokkeum?
Yes! exclusively forget gochugaru or gochujang and exercise a blend of soy sauce, sugar, and sesame oil painting for a sweet- savory taste.

5. How long does Eomuk Bokkeum last in the fridge?
It can be stored in an watertight vessel in the fridge for over to 3 – 4 days. Overheat it smoothly ahead serving for the stylish texture.