If you’ve ever craved a Korean side dish bursting with savory, slightly sweet, and subtly spicy flavors, then this Korean Fish Cake Stir Fry Recipe is just the answer. It’s that perfect blend of tender eomuk strips, crunchy veggies, and a delightful kick from gochugaru, all glazed in a sauce that’s simply irresistible. Whether you’re new to Korean cooking or a longtime enthusiast, this dish brings comfort and vibrancy to the table in just 20 minutes, brightening up any meal with its texture and umami-packed taste.
Ingredients You’ll Need
The beauty of this Korean Fish Cake Stir Fry Recipe lies in its straightforward ingredients, each adding its own magic to the dish. From the chewy fish cakes providing a satisfying bite to the fresh crunch of vegetables and the rich depth of soy and sesame oils, every component plays a vital role in balancing flavors and textures.
- Korean fish cakes (10 oz): The star of the dish; sliced into strips, they absorb the sauce beautifully while offering a chewy, comforting texture.
- Vegetable oil (1 tablespoon): Essential for stir-frying and bringing out the natural sweetness in the veggies.
- Onion (½ small, thinly sliced): Adds a mild sweetness and soft texture once cooked.
- Carrot (1 small, julienned): Provides crunch and a pop of vibrant color.
- Green onions (2, cut into 2-inch pieces): They bring freshness and a subtle sharpness to finish the dish.
- Garlic (2 cloves, minced): Infuses the dish with its aromatic warmth and depth.
- Soy sauce (1 tablespoon): The salty backbone that marries all the flavors together.
- Sugar (1 teaspoon): Balances out the saltiness with a gentle touch of sweetness.
- Sesame oil (½ teaspoon): Adds a rich, nutty aroma that just makes you crave more.
- Gochugaru (½ teaspoon, optional): For a spicy kick that’s authentically Korean and wonderfully vibrant.
- Toasted sesame seeds (1 teaspoon): Sprinkle on top for an extra layer of nuttiness and crunch.
- Salt and pepper: To taste, ensuring every bite is perfectly seasoned.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Sauté the Aromatics and Vegetables
Begin by heating the vegetable oil in a large skillet over medium-high heat. Toss in the sliced onions and julienned carrots, stir-frying them for about 2 to 3 minutes until they start to soften but still hold a bit of crunch—that texture contrast is key here. Add the minced garlic next and stir for just 30 seconds until fragrant, taking care not to burn it, as garlic sets the flavor tone for the whole dish.
Step 2: Cook the Fish Cakes
Next, add the sliced Korean fish cakes to the skillet. These absorb flavors wonderfully, so you’ll want to cook them for 3 to 4 minutes, stirring occasionally until they turn a lovely light brown and are heated through. You’ll notice the aroma becoming richer, and the fish cake strips getting a bit of a delicious caramelized edge.
Step 3: Season and Combine
Pour in the soy sauce, sugar, and sesame oil, stirring everything together carefully to coat each piece with that savory-sweet glaze. If you’re a fan of spice, this is the moment to add the gochugaru, stirring it in so the heat mingles evenly throughout the dish.
Step 4: Finish with Green Onions and Sesame Seeds
Finally, toss in the green onion pieces for a subtle oniony brightness and cook for just one more minute to soften them slightly without losing their fresh flavor. Remove the skillet from heat, sprinkle the toasted sesame seeds over the top, and give it a gentle toss. Taste everything and adjust with salt and pepper if necessary. Now your Korean Fish Cake Stir Fry Recipe is ready to delight!
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
Adding a touch of garnish lifts this humble dish to another level. Fresh cilantro leaves, a sprinkle more of toasted sesame seeds, or even thinly sliced fresh chili peppers add beautiful color and complementary flavors. A drizzle of extra sesame oil before serving can also enhance the nutty aroma that makes this dish so memorable.
Side Dishes
This stir fry shines as a banchan (Korean side dish), pairing wonderfully with steamed white rice or fluffy brown rice for a wholesome meal. It also complements BBQ meats like bulgogi or spicy pork, offering a savory balance. If you want to round out the table, consider serving it alongside a refreshing cucumber kimchi or a simple miso soup.
Creative Ways to Present
For an eye-catching presentation, serve the fish cake stir fry in a shallow bowl with a bed of rice underneath, garnished with scallion curls and sesame seeds. You can also turn it into a lunchbox-friendly dish by packing it alongside pickled veggies and a wedge of lemon to squeeze on top. The vibrant orange from carrots and green from onions always makes the dish pop visually.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Korean Fish Cake Stir Fry Recipe, transfer them to an airtight container and store them in the refrigerator. They’ll stay good for up to 3 days and maintain their flavor quite nicely, though the texture of the fish cakes may soften slightly.
Freezing
Freezing is possible but not ideal for preserving the best texture, as fish cakes can become a bit rubbery after thawing. If you do freeze, place the cooled stir fry in a freezer-safe container and consume within 1 month. Thaw thoroughly in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or a few drops of oil to prevent sticking. Stir occasionally until warmed through. Avoid microwaving for best texture, as it can make the fish cakes tough or chewy.
FAQs
Can I use frozen fish cakes for this recipe?
Absolutely! Just make sure to thaw them completely before slicing and cooking so they heat evenly and absorb the sauce better.
Is gochugaru necessary for the flavor?
Not at all! Gochugaru adds a mild heat and traditional spice, but you can leave it out or adjust the quantity to suit your spice tolerance.
What can I substitute for Korean fish cakes?
While nothing quite replicates the authentic texture and flavor, firm tofu or even thinly sliced chicken breast can work if you want a similar stir fry with a protein twist.
How spicy is this Korean Fish Cake Stir Fry Recipe?
The base recipe is mildly spicy when you add gochugaru, but it’s totally flexible. Add more gochugaru or a bit of gochujang if you want it fiery, or skip it for a gentle version.
Can this dish be made vegan?
Traditional Korean fish cakes are made with fish, so the dish is not vegan. However, you can use vegan fish cake alternatives or tofu and keep the rest of the ingredients 그대로 to create a delicious vegan-friendly stir fry.
Final Thoughts
I genuinely love how this Korean Fish Cake Stir Fry Recipe comes together so quickly yet delivers such comforting, layered flavors with every bite. It’s a wonderful way to explore Korean cuisine at home, perfect for busy weeknights or whenever you need a tasty side dish with personality. Give it a try and I bet it will become a new favorite in your cooking rotation!
Print
Korean Fish Cake Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Korean
- Diet: Dairy-Free
Description
Korean Fish Cake Stir Fry, also known as eomuk bokkeum, is a popular Korean side dish featuring stir-fried fish cakes with vegetables, seasoned with soy sauce, garlic, and a hint of spice from gochugaru. This quick and flavorful dish is perfect for a savory snack or as a banchan complement to a Korean meal.
Ingredients
Main Ingredients
- 10 oz Korean fish cakes (eomuk, sliced into strips)
- 1 tablespoon vegetable oil
- ½ small onion (thinly sliced)
- 1 small carrot (julienned)
- 2 green onions (cut into 2-inch pieces)
- 2 cloves garlic (minced)
Seasonings & Garnish
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ½ teaspoon gochugaru (Korean red pepper flakes, optional)
- 1 teaspoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Heat the vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onion and julienned carrot. Stir-fry for 2–3 minutes until they start to soften slightly.
- Add Garlic: Add the minced garlic to the skillet and stir-fry for 30 seconds or until fragrant, taking care not to burn the garlic.
- Cook Fish Cakes: Add the sliced fish cakes to the skillet. Continue to cook for 3–4 minutes, stirring occasionally, until the fish cakes are lightly browned and heated through.
- Seasoning: Stir in soy sauce, sugar, sesame oil, and gochugaru if using. Toss all ingredients thoroughly so that the fish cakes and vegetables are well coated with the sauce and spices.
- Add Green Onions: Add the cut green onions to the skillet and cook for an additional 1 minute, mixing well.
- Finish and Serve: Remove from heat, sprinkle with toasted sesame seeds, and adjust the seasoning with salt and pepper to taste. Serve warm or at room temperature as a delicious side dish.
Notes
- This dish is commonly known as eomuk bokkeum and is served as banchan (Korean side dish).
- You can use frozen or refrigerated fish cakes; just thaw them before slicing.
- For more heat, increase the gochugaru amount or add a dash of gochujang.
- Ensure to stir constantly to avoid burning the garlic during cooking.
- Adjust salt carefully since soy sauce and fish cakes already contribute to the saltiness.
