Korean 10 min

Korean Eomuk Bokkeum (Stir-Fried Fish Cake)

Name: Korean Eomuk Bokkeum (Stir-Fried Fish Cake)
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 12 oz flat fish cake sheets (eomuk), sliced into triangles or strips; 1 green bell pepper, julienned; 1 red bell pepper, julienned; 1 medium onion, sliced; 3 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon gochujang; 1 tablespoon sesame oil; 1 tablespoon sugar; 2 teaspoons gochugaru (optional for extra heat); 1 tablespoon vegetable oil; 1 tablespoon sesame seeds; 2 green onions, sliced

dairy-freequickseafoodspicy

Ingredientsfor 2

240

Cal

16g

Protein

22g

Carbs

10g

Fat

112 oz flat fish cake sheets (eomuk), sliced into triangles or strips
21 green bell pepper, julienned
31 red bell pepper, julienned
41 medium onion, sliced
53 cloves garlic, minced
62 tablespoons soy sauce
71 tablespoon gochujang
81 tablespoon sesame oil
91 tablespoon sugar
102 teaspoons gochugaru (optional for extra heat)
111 tablespoon vegetable oil
121 tablespoon sesame seeds
132 green onions, sliced

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Instructions

1
Blanch fish cake in boiling water for 1 minute. Drain well — this removes excess salt and the processed flavor, making the fish cake taste fresher.
2
Heat oil in a skillet or wok over high heat. Add garlic and onion, stir-fry 2 minutes until slightly softened.
3
Add fish cake pieces. Stir-fry over high heat 3 minutes until the fish cake is lightly browned and slightly crispy at the edges.
4
Add bell peppers and stir-fry 1 more minute. Add soy sauce, gochujang, sugar, and gochugaru. Toss together vigorously 1–2 minutes until sauce caramelizes and coats everything.
5
Remove from heat. Drizzle sesame oil, toss with green onions and sesame seeds. Serve as a banchan (side dish) or over rice. This is one of the most popular Korean convenience foods — quick to make, deeply satisfying, and great with beer.