Eomuk Bokkeum

어묵볶음

(Stir-Fried Fish Cake)

Eomuk bokkeum is made of processed seafood (pureed fish). Eomuk literally translates to “fish cake” and is also sold as a street food in Korea. This dish is a staple food in Korean homes because it is quick and easy to prepare. It is also a common side dish in restaurants that serve set menus consisting of rice, soup, and side dishes. Eomuk bokkeum is usually sweet, chewy, and salty, which goes well with rice.

Main INGREDIENTs

• 1/2 piece onion
• 1/6 piece carrot
• 150 grams fish cakes
• 4 stalks small green onions
• 1 tablespoon cooking oil

SEASONINGS

• 2 cloves garlic
• 1 tablespoon soy sauce
• 1 tablespoon corn syrup
• 1/2 tablespoon sesame oil
• 1 teaspoon black sesame seeds

HOW TO Prepare

1. Cut garlic into thin shreds.
2. Cut onion and carrot into thin strips.
3. Halve fish cakes, then cut into thin strips.
4. Cut small green onions into 2-inch long pieces.

HOW TO COOK

1. In a pan, combine oil and garlic, then turn on the heat.
2. When the garlic becomes fragrant, add onion, carrot, and fish cakes and stir-fry for 3 to 4 minutes.
3. Add soy sauce and corn syrup, then stir-fry for 2 to 3 minutes. Check the taste.
4. Put in small green onions and turn heat off. Mix together with sesame oil.
5. Sprinkle black sesame seeds.

chef’s notes

1. Put garlic and oil over low heat to give enough time to infuse the garlic in the oil.
2. Add small green onions and turn heat off quickly for bright and clear small green onions. As much as possible, allow only the heat coming from the dish itself and not the heat of the pan to cook the small green onions.
3. You can cut the fish cakes into wide squares or triangles. In restaurants, it is usually served in wide cuts.
4. You can make this dish spicy with chili powder. Just put chili powder in with seasonings as indicated in procedure number 3.

 

CHEF REGGIE’S TIPS

SUBSTITUTE

• Quarter a couple of fish balls or squid balls and fry until golden. Replace fish cakes with quartered balls.