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4.75 from 4 votes

Korean Spicy Fish Cake Stir-Fry, Eomuk Bokkeum

This Spicy Eomuk Bokkeum is loaded with a combination of spicy, savory, and sweet flavors! Goes perfectly well with a bowl of hot rice and other Korean meals!!
Prep Time15 mins
Cook Time10 mins
Course: banchan, Side Dish
Cuisine: Korean
Servings: 3 people
Author: Seasoned by Jin


  • 6 sheets frozen fish cake, Korean eomuk/odeng cut
  • ½ onion, medium size slice
  • 1 Korean green pepper slice
  • carrot, medium julienne
  • 2-3 Tbsp olive oil
  • 3 Tbsp water

Spicy Sauce

  • ½~1 Tbsp gochujang, spicy pepper paste
  • 1 Tbsp gochugaru, hot chili pepper flakes coarse
  • 1 Tbsp mirin
  • Tbsp corn syrup
  • 3 Tbsp scallion, chopped
  • 1 Tbsp garlic, minced
  • 1 Tbsp Korean soy sauce
  • 1 pinch black pepper
  • 1 tsp sugar
  • ½ Tbsp sesame oil


  • Into a mixing bowl, place 6 frozen fish cake sheets. Pour boiling water into the mixing bowl, enough to submerge. After 30 seconds, take out the fish cake sheets and place on a strainer to cool.
  • Slice and chop all the vegetables and place it on a tray. Set aside.
  • Make the spicy sauce and set aside. Measure 3 Tbsp of water in a small bowl, set aside.
  • Chop the fish cake sheets into triangles. Place it next to the vegetable tray.
  • Heat a non-stick pan to med-high heat. Once hot, add oil. Then add the fish cake, onion, carrot, green pepper. Stir fry for about 3-4 min, or until the fish cake is golden brown.
  • Pour the sauce into the pan and quickly stir fry for about 1 min. Add water and cook for 1 additioinal minute. Turn off heat.
  • Garnish with sesame seeds. Enjoy with hot rice!!
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