Eomuk Bokkeum is a popular Korean side dish made with fish cake, onion, carrot, and a sweet-savory spicy sauce.
It is quick, simple, and perfect for everyday Korean meals. This Korean stir-fried fish cake is slightly chewy, mildly spicy, savory, and lightly sweet. It tastes great with steamed rice and also works well in lunch boxes.
This recipe uses square Korean fish cake sheets, also called eomuk or odeng, and stir-fries them with soy sauce, oyster sauce, gochugaru, garlic, sesame oil, and oligosaccharide syrup.
What is Eomuk Bokkeum?
Eomuk Bokkeum means Korean stir-fried fish cake.
The word “eomuk” means fish cake, and “bokkeum” means stir-fried dish.
Eomuk Bokkeum is one of the most common Korean banchan, or side dishes. It is served at home, in Korean restaurants, lunch boxes, and school meals.
There are many versions of this dish. Some are mild and soy sauce-based, while others are spicy with gochugaru or gochujang. This version is a mildly spicy and savory style with oyster sauce for extra depth.
Recipe Information
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Korean fish cake
Best Served As: Korean side dish
Ingredients
Main Ingredients
3 sheets square Korean fish cake
1/2 onion
A small amount of carrot
Cooking oil, as needed
Sesame seeds, to taste
Sauce Ingredients
1 tbsp gochugaru
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp oyster sauce
1.5 tbsp oligosaccharide syrup or corn syrup
1 tsp minced garlic
Ingredient Notes
Korean Fish Cake
Korean fish cake is called eomuk.
Square fish cake sheets are commonly used for stir-fried fish cake because they are easy to slice and cook quickly.
For a cleaner taste, briefly blanch the fish cake in hot water or pour boiling water over it before slicing.
Onion
Onion adds natural sweetness and freshness.
Slice it thinly so it cooks quickly and blends well with the fish cake.
Carrot
Carrot adds color, texture, and a little sweetness.
You only need a small amount.
Gochugaru
Gochugaru adds mild heat and red color.
Use Korean red pepper flakes for the best flavor.
Oyster Sauce
Oyster sauce gives the dish a deeper savory flavor.
It makes the sauce richer and helps the fish cake taste more satisfying.
Oligosaccharide Syrup
Oligosaccharide syrup adds sweetness and a glossy finish.
You can replace it with corn syrup or Korean cooking syrup.
Sesame Oil
Sesame oil adds nutty aroma.
Add it as part of the sauce or near the end for better fragrance.
How to Make Eomuk Bokkeum
Step 1: Make the Sauce
In a small bowl, combine:
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1.5 tbsp oligosaccharide syrup
- 1 tsp minced garlic
Mix well and set aside.
Step 2: Prepare the Fish Cake
Briefly blanch the fish cake sheets in boiling water, or pour hot water over them.
This helps remove excess oil and impurities.
Drain well.
Slice the fish cake into bite-sized strips.
Step 3: Prepare the Vegetables
Slice the onion thinly.
Julienne or thinly slice the carrot.
Set the vegetables aside.
Step 4: Stir-Fry the Fish Cake
Heat a pan over medium heat.
Add a small amount of cooking oil.
Add the sliced fish cake and stir-fry briefly.
Step 5: Add Onion and Carrot
Add the sliced onion and carrot to the pan.
Stir-fry until the vegetables begin to soften.
The onion should become slightly translucent, but still have some texture.
Step 6: Add the Sauce
Add the prepared spicy sauce to the pan.
Stir-fry everything together until the fish cake and vegetables are evenly coated.
Cook for a few more minutes until the sauce becomes glossy and slightly thick.
Step 7: Finish with Sesame Seeds
Turn off the heat.
Sprinkle sesame seeds over the stir-fried fish cake.
Mix gently once more.
Step 8: Serve
Transfer the Eomuk Bokkeum to a serving plate.
Serve warm, at room temperature, or chilled.
It tastes great with steamed white rice.
Pro Tips
Blanch the Fish Cake First
Blanching or rinsing fish cake with hot water removes excess oil and gives the dish a cleaner flavor.
This step is optional, but recommended.
Make the Sauce Before Cooking
Fish cake cooks quickly.
Having the sauce ready before stir-frying prevents overcooking and makes the process easier.
Do Not Overcook the Vegetables
Onion and carrot should be slightly tender but not mushy.
A little texture makes the dish more enjoyable.
Adjust the Spice Level
For a milder version, reduce the gochugaru.
For a spicier version, add more gochugaru or sliced Cheongyang chili pepper.
Add Sesame Seeds at the End
Sesame seeds add a nutty finish and make the dish look better.
Add them after turning off the heat.
What to Serve with Eomuk Bokkeum
Eomuk Bokkeum pairs well with:
- Steamed white rice
- Kimchi
- Gyeran Jjim
- Miyeokguk
- Kongnamul Guk
- Doenjang Jjigae
- Bulgogi
- Jeyuk Bokkeum
- Gamja Jorim
- Musaengchae
- Korean lunch boxes
It is especially good as a simple side dish for everyday meals.
Storage Tips
Store leftover Eomuk Bokkeum in an airtight container in the refrigerator.
It is best eaten within 2 to 3 days.
You can eat it cold, at room temperature, or lightly reheated.
To reheat, warm it in a pan over low heat or microwave briefly.
If it becomes dry after refrigeration, add a tiny splash of water while reheating.
Freezing is not recommended because the texture of fish cake may change after thawing.
Frequently Asked Questions
Can I make Eomuk Bokkeum without oyster sauce?
Yes.
You can skip oyster sauce and add a little more soy sauce, but the flavor will be lighter.
Oyster sauce adds extra savory depth.
Is Eomuk Bokkeum spicy?
This version is mildly spicy because it uses gochugaru.
You can reduce the gochugaru for a milder version.
Can I make a non-spicy version?
Yes.
Skip the gochugaru and use soy sauce, oyster sauce, garlic, syrup, and sesame oil.
This will create a mild soy sauce fish cake stir-fry.
Do I have to blanch the fish cake?
No, but it is recommended.
Blanching helps remove excess oil and gives the dish a cleaner taste.
Can I add more vegetables?
Yes.
Bell pepper, green onion, cabbage, or chili peppers can be added.
Just avoid adding too many watery vegetables, or the sauce may become diluted.
Can I pack this in a lunch box?
Yes.
Eomuk Bokkeum is a popular Korean lunch box side dish.
It tastes good even at room temperature.
Final Thoughts
Eomuk Bokkeum is a quick and reliable Korean side dish that is easy to make with simple ingredients.
With fish cake, onion, carrot, soy sauce, oyster sauce, gochugaru, garlic, syrup, sesame oil, and sesame seeds, you can make a flavorful Korean banchan in just 15 minutes.
The key is to prepare the sauce first, briefly stir-fry the fish cake and vegetables, then coat everything with the sweet and savory spicy sauce.
If you want an easy Korean side dish that goes well with rice and works perfectly for everyday meals, this Eomuk Bokkeum recipe is a perfect choice.
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