This stir-fried Korean fish cake is a simple side dish (banchan) that’s highly popular at home and restaurants. Learn how to prepare two different ways – mild and spicy.
Eomuk (어묵) is processed seafood made with pureed fish. It translates to fish cake, but obviously not the fish cake known in Western cooking.
There are various dishes made with eomuk, including Eomuk soup which is hugely popular as street foods in Korea. This eomuk bokkeum (어묵 볶음) is a staple side dish at home and also commonly served at restaurants. It’s a stir-fried dish that’s quick and easy to prepare.
Korean fish cake
Busan, a southern coastal city, is famous for the most delicious eomuk, so I normally buy the ones made in Busan. Outside Korea, you can find them in the frozen section of Korean markets or delivered frozen from on-line Korean shopping.
There are various types and shapes of fish cakes, and you can use any type or shape for this eomuk bokkeum recipe. Slice them if they are thick so the sauce can easily penetrate.
The thin rectangle shape fish cake is most commonly used for this dish. It’s the type of eomuk we grew up with before the eomuk industry became highly sophisticated. It’s also the type commonly used in gimbap and tteokbokki.
How to make eomuk bokkeum
While it’s not absolutely necessary, quick blanching of the fish cake in boiling water removes excess surface oil and softens them.
For vegetables, I usually use onion and scallions along with some colorful veggies such as chili peppers, bell peppers, or carrot depending on what I have in my fridge.
You can make it mild or spicy with this recipe. Simply add some gochugaru (Korean red chili pepper flakes) to the sauce to make it spicy.
Watch how to make it
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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 (see note)
- 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
- Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want.
- Cut the fish cake into bite size pieces. Thinly slice the vegetables.
- Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.
- Add the sauce ingredients over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.
Notes
This recipe was originally posted in April 2015. I’ve updated it here with new photos and minor changes to the recipe.
Amy says
Thank you for the delicious and simple recipe! I was just wondering though, can you freeze this dish AFTER it’s made? Thank you!
Hyosun says
You’re welcome! Yes you can.
Ming says
This is my favorite Korean side dish and I’m so glad I now know how to make it at home. Thank you for another easy recipe!! It’s delicious!
MommaJoy says
Thank you so much for this recipe! It is very easy to prepare and all the ingredients, except the fish cake, are easy to buy. It is also very tasty!
I bought the fish cake at a Korean grocery store and didn’t know how to prepare it. Mine looks like a little log, so I just cut it on the diagonal.
I can’t wait to use more of your recipes on my Korean cooking journey!
Cath says
Hi. Just wondering if leftover can be frozen?😊
Sandy says
I just made it tonight. It was very delicious. Tasted exactly the same as the one in Korean restaurants. Thank you!
Stefany says
I wanted to try this but can I skip the rice wine ingredients or will it make a huge difference by not using the rice wine?
Hyosun says
Yes you can skip it Stefany! No huge difference.
Aimee says
If you have access to dry sherry, that’s a decent sub for many of the eastern alcohol seasonings. I live in an area where the nearest liquor store carrying sake is an hour away (the nearest Asian grocery is closer to 2 hours), so it was my go-to for mirin, sake and Shao Xing wine for about a year.
Dane Manio says
I found the perfect recipe for the fish cake!! My family whos not really a fan of Korean cuisine because they think everything is spicy loves it!
Lidia Kruk says
Hello, great recipe. My korean husband loves it.
It would be also fantastic if you can teach us how to make fish cake itself, as in many european places I can not find fishcake and I love it fried or in oden tang 🙂
Thank you!
Lidia
Jeanne Velasco says
How do you make stir fried spicy fish cake
Hyosun says
The spicy version is in the recipe. Basically add gochugaru, but you can also add a little bit gochujang if you want to.
Tam says
What type
Of
Fish is used to make the fish cake
Nancy says
Hi! I was wondering if you had any insights into why my 어묵 always turns very hard when it cools off? When it’s eaten warm, it’s very pliable, but as soon as it cools off, it’s like eating 오징어 🤣.
Hyosun says
Do you blanch it in boiling water before stir-frying it? Blanching will help. Or look for better quality eomuk. It will turn a bit hard in the fridge but shouldn’t be that tough.
Lin says
I just wanted to say thank you for the great recipe. This has always been my favorite banchan but I’ve never tried to make it at home. Your homemade version is so much better then the stuff I get at the restaurant. I never knew it was so easy! My three year old LOVES it and asks for it often.
Klaudia says
It’s my favourite side dish in Korean restaurants, I had no idea it’s so easy to make! My Seolleongtang is on the stove right now and in the meantime I was checking some side dishes I could make from things I already have at home. Turned out I have everything I need and just made it. It’s really delicious!
Thank you Mrs. Hyosun! Thanks to you I’m learning how to cook for my Korean husband.
Hyosun says
You’re welcome, Klaudia! I’m happy to hear you’re learning Korean cooking and making all those delicious dishes for your family.
dannie says
this is new to me I have never heard of fish cake,though a great recipe.
Leo says
How long does this dish last for, if I store it in the refrigerator?
Hyosun says
should be fine up to 4 to 5 days. Enjoy!
mika_chan says
Can I use mirin instead of rice wine? Or would you recommend using white wine instead? Thanks! Love your blog btw, keep it up! 🙂
Hyosun says
Yes you can use mirin. White wine will be good as well. Thank you for the nice words!
Sharon says
Always enjoyed Eomuk Bokkeum as a banchan at the local Korean Restaurant. Have made it several times at home but for some reason it never last long (because I can’t stay out of it…lol). Love your recipes because they are so authentic. I can read one of your recipes and go right to my Asian Market and found the ingredients with no problem.
Hyosun says
Hi Sharon – I’m glad to hear you’re making it at home, and thank you so much for taking the time to write me comments. It means a lot to me.
Yawphia says
can I use honey instead of sugar?
Hyosun says
yes you can. Enjoy!
Sasha says
Do you blanch it frozen or thaw first?
Hyosun says
Frozen eomuk will lower blanching water temperature too quickly. Just rinse under the warm water to quickly defrost.
Elain says
This is my children’s favorite side dish! Thank you for making it so simple to make. Now they can have it anytime.
Hyosun says
You’re welcome, Elain! Enjoy!
Aria says
Wow this is my favorite banchan when I eat at Korean restaurants! I can’t wait to make this recipe. How long does this last in the fridge? I live alone, so I hope to make a big batch that I can leave in fridge and take out for every meal. Or do they go bad fast? Thanks!
Hyosun says
It will be fine for 4 to 5 days in the fridge. Or longer. Enjoy!
Ekj4tx says
This was super easy and so delicious! The aroma of the stir fried eomuk was great on a rainy day. I made it spicy with the veggies I had on hand; carrots, celery and onion. The celery added a nice crunch. Will make this again and often. Better than restaurants and store bought banchan because it’s fresher and I’m able to control of the amount oil used. Thank you!
Hyosun says
Thanks for the note! Glad to hear you like it. Celery sounds great!
Theresa says
Another delicious and easy recipe that impressed my 80 year old Korean mom! She wanted to know how I made it taste so good so I showed her my secret–your website! Thank you for teaching us how to cook great Korean food with your clear directions and beautiful photos!
Thanh says
I tried this last night (spicy version) and it was so delicious! Just like in restaurants/H-mart. Thanks for the easy and fast recipe!
karen says
Thanks! I buy a portion of these from the prepared section at H-mart every shopping trip because I do not know how to make it myself. Definitely going to try.
Hyosun says
Definitely much cheaper to make it at home! Enjoy!
Melissa says
Oh I so can’t wait to try this. I love fish cakes. I recently discovered them after trying to cook some Korean dishes. The flavor brings back memories of being a little girl with my Halmoni. This stir fry looks delightful though. Thank you for sharing.
Hyosun says
You’re welcome, Melissa! I am happy to hear this dish helped bring back memories with your grandma. Hope you try to make it soon.
nath says
Eomuk is my favorite!! but it’s very hard to find this in france!! :/
Hyosun says
Sorry to hear that. Hope they become available soon.