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!!
Servings: 3 people
Calories:
Ingredients
- 6 sheets frozen fish cake, Korean eomuk/odeng cut
- ½ onion, medium size slice
- 1 Korean green pepper slice
- ⅓ 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
- 1½ 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
Instructions
- 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 additional minute. Turn off heat.
- Garnish with sesame seeds. Enjoy with hot rice!!
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