If you have yet to try a Korean Fish Cake Stir Fry Recipe, you are in for an absolute treat that’s bursting with vibrant flavors and comforting textures. This dish takes humble fish cakes and transforms them into a deliciously savory, slightly sweet, and satisfyingly chewy stir fry that feels like a warm hug on a plate. Perfect as a quick side dish or a light meal on its own, it combines simple ingredients into a harmonious dance of colors and tastes that bring Korean home cooking right to your kitchen.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to create this delightful Korean Fish Cake Stir Fry Recipe. Each item plays an essential role in building the layers of flavor, texture, and color that make this dish so memorable.
- Vegetable oil: This neutral oil is perfect for sautéing the vegetables and fish cakes without overpowering their delicate tastes.
- Onion (1/2, thinly sliced): Adds a subtle natural sweetness and softness that balances the savory fish cakes.
- Green onions (2, cut into 2-inch pieces): Brings freshness and a mild bite that brightens the stir fry.
- Garlic (2 cloves, minced): Infuses the dish with a warm, aromatic base for that irresistible depth of flavor.
- Carrot (1/2, julienned): Contributes a pleasant crunch and a pop of vibrant orange color.
- Bell pepper (1/2, sliced, optional): Adds sweetness and extra color, making the dish even more inviting to the eyes and palate.
- Korean fish cakes (1/2 pound, sliced into strips): The star ingredient; these chewy, savory slices soak up the sauce beautifully.
- Soy sauce (2 tablespoons): Provides the salty, umami backbone that ties all the flavors together.
- Mirin (1 tablespoon or water): Adds a touch of gentle sweetness and helps create that glossy finish.
- Sugar (1 teaspoon): Balances the savory and salty elements with a mild sweetness.
- Sesame oil (1 teaspoon): Drizzled at the end for its fragrant nuttiness that makes the dish shine.
- Toasted sesame seeds (1 teaspoon): Used as garnish to give a subtle crunch and extra nuttiness.
- Black pepper (a pinch): Lends a hint of gentle heat and spice without overpowering.
How to Make Korean Fish Cake Stir Fry Recipe
Step 1: Prepare and Sauté the Aromatics
Start by heating your vegetable oil in a large skillet over medium heat, a simple move that sets the stage for all the wonderful flavors ahead. Toss in the thinly sliced onion, green onions, and minced garlic. Stir and sauté these until they become fragrant and the onions soften slightly, about 2 to 3 minutes. This step fills your kitchen with an inviting aroma that’s hard to resist.
Step 2: Add the Vegetables
Next, introduce the julienned carrots and optional bell pepper slices to the skillet. These vegetables not only enhance the dish’s texture and burst of color but also add a natural sweetness and crispness. Stir-fry everything together for another 2 minutes to allow the veggies to crisp up just enough without losing their vibrant crunch.
Step 3: Fold in the Korean Fish Cakes
Now it’s time for the star ingredient: the sliced Korean fish cakes. Add them into the skillet and stir well to combine with the sautéed vegetables. These fish cakes are wonderfully tender but firm, and during cooking, they soak up the sauce and develop a slight caramelized edge that’s pure deliciousness.
Step 4: Mix and Pour the Sauce
In a small bowl, whisk together the soy sauce, mirin (or water if you prefer), sugar, and a pinch of black pepper. Pour this savory-sweet sauce over the fish cakes and vegetables, stirring frequently. Let everything cook together for 3 to 4 minutes until the sauce thickens slightly and the fish cakes are heated through. This stage brings all the components together in perfect harmony.
Step 5: Finish with Sesame
Turn off the heat and drizzle the teaspoon of sesame oil over the stir fry. Toss everything to coat evenly, letting that rich, nutty fragrance envelope the dish. Finally, sprinkle toasted sesame seeds on top as a crunchy, aromatic garnish. Your Korean Fish Cake Stir Fry Recipe is ready to delight!
How to Serve Korean Fish Cake Stir Fry Recipe
Garnishes
The sprinkle of toasted sesame seeds offers a pleasing nutty crunch, but you could also add a few finely chopped green onions on top for an extra burst of bright flavor and color. A light dusting of crushed red pepper flakes can wake up your taste buds if you enjoy a little heat.
Side Dishes
This dish is a classic banchan, meaning it pairs beautifully as a side with steamed rice and other Korean favorites like kimchi or japchae. For a heartier meal, serve the stir fry over a bed of fluffy white rice or toss it into noodles for a quick, satisfying weeknight dinner.
Creative Ways to Present
Try serving your Korean Fish Cake Stir Fry Recipe in mini lettuce cups for a refreshing, low-carb option that doubles as a fun appetizer. Another idea is to layer it atop a bowl of warm congee or alongside pickled vegetables for contrasting textures and flavors that will wow your family or guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, which is quite possible given how tasty this stir fry is, store them in an airtight container and refrigerate promptly. The dish will keep well for up to 3 days, maintaining its flavors and textures with only minor softening of the vegetables.
Freezing
While refrigerating leftovers is ideal, you can freeze this Korean Fish Cake Stir Fry Recipe if needed. Place it in a freezer-safe container, and it should last for up to 1 month. Just keep in mind that some vegetables might become softer upon thawing, but the fish cakes hold up nicely.
Reheating
Reheat your leftovers gently in a skillet over medium-low heat to bring back that lovely caramelization and warmth. Alternatively, microwave it for about 1 to 2 minutes, stirring halfway through for even heating. Finish with a quick drizzle of sesame oil to freshen the flavors.
FAQs
What are Korean fish cakes made of?
Korean fish cakes, or eomuk, are made primarily from ground white fish mixed with flour and seasonings, then shaped and cooked to create a chewy, savory texture. They are a popular ingredient in many Korean dishes and add a unique taste and mouthfeel.
Can I use regular fish cakes or other types?
You can substitute Korean fish cakes with other types you find locally, but the texture and flavor might vary. Korean eomuk has a slightly spongy, chewy texture that absorbs sauces beautifully, making it ideal for this stir fry.
Is this dish spicy?
The classic Korean Fish Cake Stir Fry Recipe is not spicy on its own, but you can easily add heat by including red pepper flakes or slicing in some fresh chili peppers during cooking if you enjoy a little kick.
Can I make this recipe vegan or vegetarian?
Since the key ingredient is fish cakes, the traditional recipe is not vegetarian or vegan. However, you might substitute with tofu skin or soy-based fish cake alternatives to create a similar texture while keeping it plant-based.
How long does it take to prepare this dish?
This recipe is wonderfully quick, with a prep time of about 10 minutes and a cook time of another 10 minutes, totaling roughly 20 minutes from start to finish—perfect for busy weeknights or last-minute meals.
Final Thoughts
There’s something truly special about this Korean Fish Cake Stir Fry Recipe that invites you to savor every bite with joy and comfort. Its simplicity, vibrant flavors, and quick preparation make it a standout dish to keep in your regular rotation. Whether you serve it as a side or a light meal, I promise this recipe will win over your taste buds and possibly become one of your go-to Korean favorites. Give it a try—you won’t regret it!
Print
Korean Fish Cake Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stirfrying
- Cuisine: Korean
Description
This Korean Fish Cake Stir Fry, also known as Eomuk Bokkeum, is a savory and slightly sweet dish featuring tender Korean fish cakes sautéed with vegetables and a flavorful soy-based sauce. Perfect as a banchan (Korean side dish) or served over rice or noodles, this quick stir-fry combines aromatic garlic, crisp veggies, and a hint of toasted sesame for a satisfying meal or accompaniment.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/2 carrot, julienned
- 1/2 bell pepper (optional), sliced
- 1/2 pound Korean fish cakes (eomuk), sliced into strips
Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (or water)
- 1 teaspoon sugar
- Pinch of black pepper
Finishing Touches
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the oil and sauté aromatics. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onion, green onions, and minced garlic, and sauté for 2–3 minutes until fragrant and slightly softened.
- Add vegetables. Stir in the julienned carrot and optional sliced bell pepper. Continue to stir-fry for another 2 minutes, allowing the vegetables to soften but remain crisp.
- Cook the fish cakes. Add the sliced Korean fish cakes to the skillet and stir well to combine with the vegetables.
- Prepare and add sauce. In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of mirin (or water), 1 teaspoon sugar, and a pinch of black pepper. Pour this sauce mixture over the fish cakes and vegetables.
- Stir-fry to caramelize. Cook everything for 3–4 minutes, stirring frequently, until the fish cakes are heated through and the sauce slightly caramelizes on the ingredients.
- Finish with sesame oil and seeds. Drizzle 1 teaspoon of sesame oil over the stir-fry, toss to coat evenly, then garnish with 1 teaspoon of toasted sesame seeds.
- Serve warm. Serve immediately as a side dish or over rice or noodles for a quick and flavorful meal.
Notes
- Korean fish cakes can typically be found in the refrigerated or frozen section of most Asian markets.
- This dish is traditionally served as a banchan (Korean side dish).
- For a heartier meal, serve this stir fry over steamed rice or noodles.
- Adjust the sugar and soy sauce to taste if you prefer a sweeter or saltier profile.
- If you don’t have mirin, water can be substituted, though mirin adds a subtle sweetness and depth.
