Spicy Eomuk Bokkeum (Korean stir-fried fish cakes)

Spicy Eomuk Bokkeum is a tasty Korean dish with stir-fried fish cakes. These thinly sliced fish cakes are cooked in a yummy sauce made with gochujang, giving a great mix of spiciness and sweetness.

Spicy Eomuk Bokkeum

It’s a dish my husband really enjoys, and I love it too! We often have it as a delightful Korean side dish or snack, especially with added vegetables like carrots and onions.

Why Spicy Eomuk Bokkeum is great?

Spicy Eomuk Bokkeum is awesome because it has a tasty mix of spicy and sweet flavors. The fish cakes are sliced thin and get a nice chewy texture when stir-fried with crunchy veggies like carrots and onions. You can enjoy it as a yummy side dish or a tasty snack, and it’s easy to make. You can also adjust the spiciness to suit your taste. It’s a popular Korean dish that introduces you to the delicious world of Korean flavors!

How To Make Spicy Eomuk Bokkeum

Kitchen Equipment

  1. Pan or Wok: For stir-frying the fish cakes and vegetables.
  2. Knife and Cutting Board: To prepare and cut the vegetables and fish cakes.
  3. Bowl: For mixing the spicy sauce.
  4. Measuring Spoons: To ensure accurate amounts of ingredients.
  5. Spatula or Stirring Utensil: For stirring and combining the ingredients while cooking.
  6. Optional: Vegetable Peeler: If needed for preparing carrots.

Ingredients:

  • 250g (about 9 oz) thinly sliced fish cakes
  • 1/2 cup julienned carrots
  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin (rice wine)
  • 1 tablespoon sesame oil
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions:

1. Prepare Vegetables: Julienne carrots, thinly sliced onions, and mince garlic. Slice 250g of fish cakes, ensuring they’re thawed if frozen.

2. Make Spicy Sauce: Combine gochujang, soy sauce, sugar, mirin, and sesame oil in a bowl to create the spicy sauce.

3. Heat Vegetable Oil: Heat 2 tablespoons of vegetable oil in a pan over medium-high heat.

4. Stir-Fry Vegetables: Stir-fry minced garlic until fragrant. Add fish cakes, julienned carrots, and sliced onions. Stir-fry for 3-4 minutes until veggies are slightly tender.

5. Add Spicy Sauce: Pour the prepared spicy sauce over fish cakes and vegetables. Stir well to coat evenly.

6. Finish Cooking: Continue cooking for 2-3 minutes, ensuring fish cakes are fully coated and cooked through. Optionally, garnish with sesame seeds and sliced green onions. Adjust the spice level according to your preference.

Additional Tips

  1. Fresh Ingredients: Use fresh fish cakes for the best texture and flavor. If using frozen fish cakes, make sure to thaw them before slicing.
  2. Vegetable Variations: Feel free to experiment with additional vegetables. Bell peppers, zucchini, or mushrooms can add extra color and flavor to the dish.
  3. Sauce Consistency: If you prefer a thicker sauce, you can let it simmer for an extra minute. For a thinner consistency, you can add a splash of water.

FAQ

Is Gochujang necessary, and can I adjust the spice level?

Gochujang adds the unique Korean flavor, but you can adjust the spice by adding more or less according to your preference.

Are there alternative vegetables I can use in this dish?

Absolutely! Feel free to experiment with vegetables like bell peppers, zucchini, or mushrooms for added variety.

Can I make the sauce ahead of time?

Yes, you can prepare the spicy sauce in advance to streamline the cooking process.

How to Store Spicy Eomuk Bokkeum?

Store any leftovers in an airtight container in the refrigerator. To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed to maintain moisture.

Conclusion

Spicy Eomuk Bokkeum is a tasty Korean dish that mixes spicy and sweet flavors. It has chewy fish cakes and crunchy veggies like carrots and onions. You can enjoy it as a side dish or snack, and it’s easy to make. The spiciness can be adjusted to your liking. Overall, it’s a popular Korean dish that brings delicious flavors to your table!

Spicy Eomuk Bokkeum(stir-fried fish cakes)

Recipe by Wasian CookeryCourse: Main, SidesCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

These thinly sliced fish cakes are cooked in a yummy sauce made with gochujang, giving a great mix of spiciness and sweetness.

Ingredients

  • 250g (about 9 oz) thinly sliced fish cakes

  • 1/2 cup julienned carrots

  • 1/2 cup thinly sliced onions

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 2 tablespoons gochujang (Korean red chili paste)

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon mirin (rice wine)

  • 1 tablespoon sesame oil

  • Optional: Sesame seeds and sliced green onions for garnish

Directions

  • Prepare Vegetables: Julienne carrots, thinly sliced onions, and mince garlic. Slice 250g of fish cakes, ensuring they’re thawed if frozen.
  • Make Spicy Sauce: Combine gochujang, soy sauce, sugar, mirin, and sesame oil in a bowl to create the spicy sauce.
  • Heat Vegetable Oil: Heat 2 tablespoons of vegetable oil in a pan over medium-high heat.
  • Stir-Fry Vegetables: Stir-fry minced garlic until fragrant. Add fish cakes, julienned carrots, and sliced onions. Stir-fry for 3-4 minutes until veggies are slightly tender.
  • Add Spicy Sauce: Pour the prepared spicy sauce over fish cakes and vegetables. Stir well to coat evenly.
  • Finish Cooking: Continue cooking for 2-3 minutes, ensuring fish cakes are fully coated and cooked through. Optionally, garnish with sesame seeds and sliced green onions. Adjust the spice level according to your preference.

Notes

  • Use fresh fish cakes for the best texture and flavor. If using frozen fish cakes, make sure to thaw them before slicing.
  • Feel free to experiment with additional vegetables. Bell peppers, zucchini, or mushrooms can add extra color and flavor to the dish.
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