Eomuk Bokkeum (Spicy Stir-Fried Fish Cakes)

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com




225g homemade fish cakes (sliced into thin pieces)

1 tbsp cooking oil

2 tsp extra virgin sesame oil

½ medium onion (thinly sliced)

¼ carrot (thinly sliced)

1 tsp chopped garlic

1 green chilli (sliced diagonally)

1 spring onion (sliced)


2 tbsp gochujang (Korean hot pepper paste)

1 tbsp rice syrup


1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Heat up a non-stick skillet over medium high heat. Add 2 tsp of cooking oil and the sliced fish cakes. Stir them with a wooden spoon for a few minutes until light golden brown.
  2. Add onion, carrot, garlic, and green chilli, and keep stirring for a few minutes until the onion looks a little translucent.
  3. Turn the heat down to low. Push the fish cakes and vegetables to the edge of the pan with a wooden spoon to clear out a spot in the middle of the pan.
  4. Add 1 tsp of cooking oil, gochujang, and rice syrup to the center of the pan. Mix well for a few seconds, and then mix in the fish cakes and the vegetables from the edges of the pan.
  5. Remove it from heat. Add spring onion, extra virgin sesame oil, and sprinkle some toasted white sesame seeds on top.
  6. Serve with rice.

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