This Korean Spicy Fish Cake Stir-Fry (Eomuk Bokkeum) is loaded with the best flavors: spicy, savory, and sweet! Good enough to eat by itself but makes perfect banchan for any day of the week! Be sure to get your rice ready just in case!
Eomuk Bokkeum, also known as fish cake stir-fry, is one of a popular side dish from Korea. There are many variations to this side dish, however the two main types are the spicy and the non-spicy versions. Once you tasted a sample of this spicy Eomuk Bokkeum, you may end up clearing the whole plate! If you are a big fan of spicy tteokbokki, you will also love this recipe!!
Eomuk means fish cake and Bokkeum means stir fry. Eomuk is typically made with a mix of mild flavored fish, starch and vegetables. It’s first made into a paste, then steamed or deep fried. I have once tried making this at home, and it sure was a lot of work!!
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Eomuk comes in variety of shapes and colors! Some are round like meatballs, some are cylindrical, some are elongated, cubed and some are flat rectangles. They also come in different colors and flavors. Some have more vegetables than others and some even have octopus chunks!!
Their color ranges from white, yellow, tan, pink and brown. The ones you use for this recipe is the tan colored ones. I want to say the texture reminds me of fried tofu that’s been pressed out. They are thin and flexible enough to pass through the skewer sticks.
But for this recipe, I used the flat rectangular ones. They measure around 4″x6″ in size and about 1/8″ thickness. (These are just my eyeball estimation) You can find them in the freezer section of Asian grocery stores. They are very affordable and long lasting in the freezer!!
Tteokbokki (spicy Korean Rice Cakes)
They have a combination of sweet, salty, savory and seafood flavor all together. But they don’t have a strong fish scent. You can also add rice wine and more greens to reduce the fish scent.
Yes, Odeng and Eomuk is essentially the same. You will hear Koreans say odeng more often than eomuk. It’s more of a slang word. But in books, the proper Korean word for fish cake is eomuk.
You may have heard of odeng gook. It’s a fish cake soup boiled in dashi stock. They are typically displayed on the long skewers and sold next to tteokbokki, another popular street vendor food.
Eomuk Bokkeum (stir Fried Fish Cake)
There was one type of Japanese food that adapted well with the Koreans during the Japanese occupation. It was called oden, which meant fish cake in Japanese. You can guess from there, oden remained popular even after Japanese left. Eventually Koreans called fish cake “odeng“.
This process is not necessary, but it will help get rid of the oils from the eomuk and unwanted scent. Again, if you like the eomuk flavor as is, skip this step. Make sure you only let eomuk sit in hot water no more than 30 seconds. Otherwise you will loose too much of its flavor!!
You can technically eat eomuk cold, however, I recommend heating eomuk before eating it. Although they are packed as precooked fish cake, it will taste so much better and have better texture after being cooked.
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Since Eomuk Bokkeum is a stir-fried dish with a spicy sauce, it can last in the fridge longer than other side dishes. But I would say no more than 4 days. If you see the texture change from chewy to very soft, it’s best to discard it.
This dish can be eaten alone with hot rice or paired with other Korean side dishes and meats. Eomuk Bokkeum is also a popular side dish for packing into bento boxes or doshirak. Here are some of my suggested dishes:
This Spicy Eomuk Bokkeum is loaded with a combination of spicy, savory, and sweet flavors! Goes perfectly well with a bowl of hot rice and other Korean meals!!Korean fish cake is called eomuk (어묵) or odeng (오뎅), so Korean fish cake stir fry is called Eomuk Bokkeum, 어묵볶음 or Odeng Bokkeum, 오뎅볶음.
Eomuk Bokkeum (stir Fried Fish Cakes)
Korean fish cake is very cheap and making side dishes with it is also easy and quick. For these reasons, lots of Korean restaurants commonlyserve this as a complimentary side dish.
My mom also used to make this at least once a week. As with many Korean side dishes, she often made it in a big batch, so it lasted us for a few days (like 5 to 6 days) in the fridge.
But, I prefer making enough to last 2 to 3 days as it gets less tasty as time goes by, in my opinion. Also, if you eat too much of the same side dish for too long, you can get sick of it. Lol. (At least, that’s how I feel about it.)
Korean Fish Cake Soup Odeng/eomuk Guk
You can make fish cake side dish spicy or non-spicy too. Obviously, the non-spicy version is particularly popular amongst kids, but I love them both! They have different tastes and merits.
Korean fish cake side dish is typically made with rectangular fish cake sheets, but you can also make them with other shaped fish cakes. Just thinly slice them so that it’s easy to bite and also so the sauce penetrates well during cooking.
You can easily get Korean fish cake from a Korean grocery store. You can also try using oden from a Japanese grocery store too.
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Anyway, I hope you enjoy making Korean fish cake side dish! Also, let us know, whether you prefer the spicy version or non-spicy version below. I’m interested!
PS. If you like this recipe, you might also like to try Korean fish cake soup and Korean spicy rice cake recipe.
*You don’t have to follow the exact color and / or combination of the vegetables. As long as the total weight of the vegetables is net 60 g / 2 ounces, that’s fine.
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** Other popularvegetables alternative – carrots and zucchini (Note that these take longer to cook through than bell peppers / capsicum and onion)
Korean Fish Cake Side Dish Sauce – Choose betweenoption 1 and 2 Option 1. Korean fish cakesauce (Mix these together in a bowl)
2. Add all the vegetables and stir them until they are lightly wilted (about 1 min).Add the fish cake and stir it for about 2 minutes.
Easy 5 Minute Korean Fish Cake Stir Fry Recipe
*You don’t have to follow the exact color and / or combination the vegetables. As long as the total weight of the vegetables is net 60 g / 2 ounces, that’s fine.
Calories: 233 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 2 g | Sodium: 504 mg | Potassium: 19 mg | Sugar: 6 g | Vitamin A: 195 IU | Vitamin C: 24.3 mg | Iron: 0.2 mg
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Korean Fish Cake Stir-Fry. Fish cakes stir fried in a savoury sweet sesame sauce with green onion and bell peppers. Ready in 10 minutes!
This stir-fried dish is called Eomuk Bokkeum in Korean. My non-spicy version serves wonderfully as a side dish or banchan in the Korean language.
Easy Vegan Tteokbokki (spicy Korean Rice Cakes)
Generally served at Korean restaurants or at Korean BBQ as a complimentary side dish. Without doubt, this is one of my favorite side dishes to eat. It's the first one I lay my hungry eyes on. I love umami taste of the chewy fish cake in that sweet sesame sauce.
If you're a fan of fish cakes, then this is one of those great recipes for you! It is one of those delicious recipes that come together so quickly and simply with minimal ingredients.
This Korean-stir fried fish cake can be eaten hot or cold. Traditionally it is served cold because it's made in advance in a big batch and stored in an airtight container to consume later.
Korean Fish Cake Soup
The main
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