Eomuk Bokkeum (Korean Stir-Fried Fish Cake)
Ingredients
- 2 sheets eomuk (Korean fish cake)
- ¼ onion (thinly sliced)
- ½ carrot (cut into 1/8-inch thin strips)
- ½ tablespoon vegetable oil
Sauce:
- 1 tablespoon soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon rice wine
- 2 garlic cloves (minced)
- 1 teaspoon ginger (grated)
- ½ teaspoon sesame oil
Instructions
- In a small bowl, combine the sauce ingredients. Mix well.
- Bring a medium pot of water to a boil over high heat. Add the sheets of eomuk and cook for 30 seconds. Drain and cool. Once they are cool, cut the eomuk into ½-inch strips.
- In a large pan over medium-high heat, warm ½ tablespoon vegetable oil. Add onion and carrot. Saute until slightly softened, about 3 minutes. Add the fish cake and stir for another 2 minutes. Add the sauce, mix well and cook for another 2 minutes. Serve warm or at room temperature.
Notes
- Emouk can be bought from Korean supermarkets. It comes in a pack of 4 sheets. I usually use 2 and freeze the other 2 for next use.
- For the rice wine, I used sake.
- Bryan and I love these fish cake, so we can finish them without a problem. Normally, this can serve 4 people as side dish.
- This dish can either be a side dish or a main dish when serving with rice. You may want to double the recipe when making this as a main dish.