If you love dishes that combine simple ingredients into a harmonious burst of flavor and texture, then this Korean Fish Cake Stir Fry Recipe is about to become one of your all-time favorites. This vibrant, sizzling dish showcases the chewy, savory goodness of Korean fish cakes, enhanced by fresh vegetables and a glossy, slightly sweet and spicy glaze that invites you to savor every bite. Easy to whip up in under 20 minutes yet packed with authentic Korean charm, it’s perfect as a comforting side or a satisfying main that pairs beautifully with rice or noodles.
Ingredients You’ll Need
This Korean Fish Cake Stir Fry Recipe calls for a handful of straightforward ingredients that pack a flavorful punch. Each component plays a key role in achieving that perfect balance of taste, texture, and color that makes this dish so memorable.
- Vegetable oil: Provides a neutral base to stir-fry the ingredients without overpowering the flavors.
- Garlic (2 cloves, minced): Adds a fragrant warmth that builds the dish’s savory foundation.
- Onion (1/2, thinly sliced): Brings a subtle sweetness and slight crunch when cooked.
- Carrot (1, julienned): Offers a vibrant color and tender crunch to contrast the softness of the fish cake.
- Korean fish cake (4 sheets, sliced into strips): The star ingredient with a chewy texture and mild seafood flavor that soaks up the sauce beautifully.
- Green onions (2, cut into 1-inch pieces): Impart a fresh, zesty finish and lively color.
- Soy sauce (1 tablespoon): Adds salty umami depth that ties the ingredients together.
- Sugar (1 teaspoon): Balances the savory and spicy notes with a touch of sweetness.
- Sesame oil (1 teaspoon): Brings a nutty aroma and richness to the stir fry.
- Water (1 tablespoon): Helps create a light sauce that coats every bite.
- Gochugaru (1/2 teaspoon, optional): For those who like a kick, these Korean red pepper flakes add smoky spice without overwhelming the dish.
- Toasted sesame seeds: Sprinkle on top for an irresistible crunch and extra layer of flavor.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Sauté the Aromatics
Start by heating your vegetable oil in a large skillet or wok over medium-high heat. Once hot, toss in the minced garlic and thinly sliced onions. Sauté them for 2 to 3 minutes until the air fills with that savory aroma and the onions start to soften. This step builds an incredible flavor base that makes the entire dish sing.
Step 2: Cook the Carrots
Next, add the julienned carrots to the pan. Cook for another 2 minutes, allowing the carrots to maintain their slight crunch while blending their natural sweetness with the garlicky base. This adds a beautiful splash of color and a fresh bite to the stir fry.
Step 3: Stir-fry the Korean Fish Cakes
Now it’s time for the highlight — the sliced Korean fish cakes. Add them to the skillet and stir-fry for 3 to 4 minutes. You want to give them a bit of a golden edge while making sure they are heated all the way through. This step brings out their signature chewy texture and absorbs the flavors that make this recipe irresistible.
Step 4: Add the Sauce and Spice
In a small bowl, whisk together soy sauce, sugar, sesame oil, water, and gochugaru if you’re using it. Pour this delicious sauce over the stir-fry and toss everything together so each piece is gloriously coated. This ensures that every mouthful bursts with that perfect balance of sweet, salty, and spicy notes.
Step 5: Finish with Green Onions
Finally, stir in the green onions and cook for just one more minute until they are wilted but still bright green. This finishing touch adds freshness and a delightful crunch.
Step 6: Garnish and Serve
Remove the skillet from heat and sprinkle toasted sesame seeds over the top. Serve your Korean Fish Cake Stir Fry Recipe hot, directly from the pan to your plate, and get ready to enjoy an authentic taste of Korean home cooking.
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
While the toasted sesame seeds add a nutty crunch and visual appeal, you can also sprinkle some finely chopped fresh cilantro or a few extra gochugaru flakes for a little more heat if you love spice. A squeeze of fresh lime or lemon can add a lovely zesty brightness that lifts the dish in an unexpected but delightful way.
Side Dishes
This Korean Fish Cake Stir Fry Recipe pairs perfectly with a steamy bowl of white or brown rice, soaking up the flavorful sauce. For a more complete meal, serve alongside other classic Korean banchan such as kimchi, spinach namul, or pickled radish. A simple bowl of steamed vegetables or a fresh cucumber salad also balances the savory richness well.
Creative Ways to Present
If you want to switch things up, try serving the stir fry over a bed of warm noodles for a quick and easy meal. You can also stuff it into lettuce wraps for a fun, hands-on approach that is perfect for sharing. For an elegant touch, serve it in small individual bowls as part of a larger Korean-inspired spread that’s as pleasing to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The Korean Fish Cake Stir Fry Recipe keeps beautifully for up to 3 days, allowing you to enjoy the flavors even on a busy day when you don’t have time to cook.
Freezing
This dish freezes well, too. Place portions in freezer-safe containers or bags and freeze up to one month. When you’re ready to enjoy it again, thaw overnight in the fridge for best results to preserve texture and flavor.
Reheating
Reheat the stir fry gently in a skillet over medium heat to keep the fish cakes tender and the vegetables crisp. You can add a splash of water or soy sauce to refresh the sauce as it warms. Microwave reheating works in a pinch, but stovetop reheating really maintains the original texture and taste best.
FAQs
What is Korean fish cake?
Korean fish cake, or eomuk, is a popular processed seafood product made from minced white fish mixed with flour and seasonings, then steamed or fried. It has a chewy yet tender texture and absorbs flavors beautifully, making it a versatile ingredient in Korean cuisine.
Can I make this recipe vegetarian?
While the traditional Korean Fish Cake Stir Fry Recipe features fish cakes, you can swap them for tofu or tempeh strips as a vegetarian alternative. Keep in mind the flavor and texture will differ, but the sauce and vegetables still make a delicious dish.
Where can I buy Korean fish cakes?
You can find Korean fish cakes in the refrigerated or frozen section of most Asian grocery stores. They often come pre-sliced or in sheets, just like the recipe calls for.
Is gochugaru essential?
Gochugaru is optional but highly recommended for adding a mild smoky heat and vibrant color. If you don’t have it, feel free to leave it out; the dish will still be flavorful and satisfying.
How spicy is this dish?
The level of spice depends on your use of gochugaru and your personal tolerance. The amount suggested in the recipe offers a gentle warmth, but you can easily adjust it up or down to suit your taste preferences.
Final Thoughts
This Korean Fish Cake Stir Fry Recipe is a fantastic way to bring a bit of Korean home cooking into your kitchen with minimal fuss yet maximum flavor. Every bite offers a comforting mix of textures and tastes that feels like a warm hug from the inside out. Whether you’re new to Korean food or a longtime fan, I encourage you to give this recipe a try — it’s quick, delicious, and sure to become a go-to favorite in your meal rotation.
Print
Korean Fish Cake Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
Korean Fish Cake Stir Fry, known as Eomuk Bokkeum, is a flavorful and quick Korean side dish made with sliced fish cakes, vegetables, and a savory sauce. This stir-fried dish combines tender fish cakes with crisp carrots and green onions, coated in a balanced soy-sesame sauce with a hint of spice, perfect served as banchan or over rice.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1 carrot, julienned
- 4 sheets Korean fish cake (eomuk), sliced into strips
- 2 green onions, cut into 1-inch pieces
Sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon water
- 1/2 teaspoon gochugaru (Korean red pepper flakes), optional
Garnish
- Toasted sesame seeds
Instructions
- Heat Oil and Sauté Garlic and Onions: Warm the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and thinly sliced onions, sautéing for 2–3 minutes until fragrant and the onions are slightly softened.
- Add Carrots: Incorporate the julienned carrots into the skillet and cook for another 2 minutes, allowing them to slightly soften while retaining a crisp texture.
- Cook Fish Cakes: Add the sliced Korean fish cakes to the pan and stir-fry for 3–4 minutes until they are lightly browned on the edges and thoroughly heated through.
- Prepare and Add Sauce: In a small bowl, combine soy sauce, sugar, sesame oil, water, and optionally gochugaru. Pour this sauce evenly over the stir-fried ingredients, tossing gently to coat everything well.
- Add Green Onions: Stir in the green onion pieces and cook for another 1 minute, just until they are wilted but still vibrant.
- Serve and Garnish: Remove the pan from heat. Sprinkle toasted sesame seeds over the dish and serve hot, either as a side banchan dish or over steamed rice for a quick meal.
Notes
- This dish is traditionally known as Eomuk Bokkeum and commonly enjoyed as a Korean banchan (side dish).
- Korean fish cakes (eomuk) can typically be found in the refrigerated or frozen sections of Asian grocery stores.
- The gochugaru is optional and can be omitted or adjusted according to your heat preference.
- Toasting the sesame seeds enhances their nutty flavor as a garnish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Main Course
- Method: Stirfry
- Cuisine: Korean
