Make delicious Korean Stir-Fried Fish Cakes (Eomuk Bokkeum) at home with this easy, flavorful recipe! Thinly sliced fish cakes are stir-fried with soy sauce, garlic, and vegetables for a slightly sweet, savory, and umami-packed side dish that’s a staple in Korean homes. This dish is quick to make, healthy, and pairs perfectly with rice or as part of a Korean banchan (side dish) spread.
Course: Side Dish
Cuisine: Korean Recipe
Origin: South Korea
What Is Eomuk Bokkeum?
Eomuk Bokkeum ((어묵볶음) literally means “stir-fried fish cakes” in Korean. This popular Korean side dish, also known as Odeng Bokkeum (오뎅볶음), features sliced fish cakes quickly pan-fried with garlic, onion, and a sweet-savory soy glaze. It’s one of the most common dishes you’ll find in Korean lunch boxes (dosirak), restaurants, and homes alike.
Fish cakes (eomuk or odeng) were introduced to Korea from Japan in the early 20th century but quickly evolved into a uniquely Korean comfort food. Today, eomuk is made from finely ground white fish, starch, and seasonings, forming thin sheets or bars. It’s enjoyed in street food dishes like Eomuk Tang (fish cake soup) or Tteokbokki (spicy rice cakes), and as a banchan (side dish) like this one.
The best part? It’s budget-friendly, reheats well, and tastes even better after the flavors meld overnight.
Why You’ll Love This Recipe
Eomuk Bokkeum is loved for its sweet and salty balance, chewy texture, and fast cooking time. It’s an easy side dish that takes less than 15 minutes from start to finish and is perfect for meal prep. Whether served warm or cold, this stir-fried fish cake dish delivers comforting umami flavor with minimal effort.
This dish is also customizable — you can make it mild for everyday meals or add Korean red chili paste (gochujang) for a spicy version.
INGREDIENTS FOR KOREAN STIR-FRIED FISH CAKES
Fish cakes (Eomuk): The star ingredient — Korean-style fish cakes, sliced thinly into strips.
Onion: Adds sweetness and flavor depth.
Garlic: Enhances the umami base of the dish.
Green onion: For freshness and color.
Carrot: Optional, but adds crunch and visual appeal.
Soy sauce: Provides savory flavor.
Sugar or honey: Adds a hint of sweetness to balance the soy sauce.
Sesame oil: For nutty aroma and smooth finish.
Sesame seeds: For garnish and texture.
Korean red chili flakes (gochugaru) or chili paste (gochujang): Optional for a spicy kick.
HOW TO MAKE KOREAN STIR-FRIED FISH CAKES (EOMUK BOKKEUM)
- Prepare the ingredients.
Slice the fish cakes, onion, carrot, and green onions into thin strips. Mince the garlic. - Blanch the fish cakes.
Quickly blanch the sliced fish cakes in hot water for 20–30 seconds to remove excess oil, then drain well. - Stir-fry the vegetables.
Heat oil in a pan over medium heat. Add garlic, onion, and carrots, and sauté until slightly softened. - Add the fish cakes.
Add the blanched fish cakes and stir-fry for 2–3 minutes until heated through. - Season the dish.
Stir in soy sauce, sugar (or honey), and a splash of water. Toss everything until evenly coated and glossy. - Finish and serve.
Drizzle sesame oil, sprinkle with sesame seeds and green onion, and serve warm or at room temperature.
DIETARY INFORMATION
This recipe is dairy-free and nut-free.
- To make it vegetarian or vegan, substitute fish cakes with tofu slices or tempeh.
- For a gluten-free version, use tamari or gluten-free soy sauce instead of regular soy sauce.
- To make it lower in calories or sodium, reduce the soy sauce and sugar slightly, and add more vegetables like carrots or bell peppers.
Korean Stir-Fried Fish Cakes (Eomuk Bokkeum)
Ingredients
- 6 oz Korean fish cakes eomuk, sliced
- 1/2 small onion sliced thin
- 1 small carrot julienned
- 2 cloves garlic minced
- 1 green onion chopped
- 1 tbsp soy sauce
- 1 tsp sugar or honey
- 1/2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 1/4 tsp Korean red pepper flakes optional
Instructions
- Prepare all ingredients by slicing the fish cakes, onion, carrot, and green onion. Mince garlic.
- Blanch the fish cakes in boiling water for 20 seconds, then drain.
- Heat vegetable oil in a pan over medium heat. Add onion, carrot, and garlic, and sauté for 1–2 minutes.
- Add the blanched fish cakes and stir-fry for another 2–3 minutes.
- Stir in soy sauce, sugar, and red pepper flakes. Add 1 tablespoon of water and toss until the sauce lightly coats the ingredients.
- Turn off the heat, drizzle with sesame oil, and sprinkle with sesame seeds and green onions. Serve warm or chilled.
Notes
Recipe Tips
- Make ahead: This dish keeps well in the fridge for up to 3 days and tastes even better after marinating overnight.
- Spicy version: Add 1 teaspoon of gochujang for a rich, spicy flavor.
- Vegetarian version: Substitute fish cakes with firm tofu or tempeh slices.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Serve cold or reheat lightly before serving.
Serving Ideas
Serve Eomuk Bokkeum with:
- Steamed white or brown rice
- Kimchi
- Korean egg rolls (gyeran mari)
- Spicy Tteokbokki
- Bibimbap or Bulgogi as part of a full Korean meal
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
