If you've enjoyed Korean barbecue or a family-style meal, chances are you've encountered Eomuk-bokkeum (Stir-fried Fish Cakes). This delightful banchan (side dish) is a mainstay in Korean cuisine, cherished for its chewy texture and its perfect balance of savory, sweet, and sometimes spicy flavors. Simple to prepare and highly versatile, it's a staple in households and restaurants alike.

The main ingredient, eomuk (fish cake), is a processed food made from ground white fish paste, starch, and seasoning, formed into various shapes and then steamed or fried. While fish cakes have ancient roots across Asia, the modern Korean eomuk industry took off in port cities, most notably Busan, after the Korean War in the 1950s. During this time of limited food resources, processing fish into eomuk provided an affordable and readily available source of food, cementing its status as a "food of the people."

Eomuk-bokkeum specifically refers to the thin sheets of fish cake cut into strips and quickly stir-fried with aromatics like garlic and onions, often alongside colorful vegetables such as carrots and bell peppers. The key is the sauce, a blend of soy sauce, sugar or syrup, and often a touch of Gochugaru (chili flakes) for a mild warmth. The quick cooking time ensures the fish cakes remain soft and springy, perfectly absorbing the flavorful coating.

Fun Fact: Historically, the Korean word for fish cake, eomuk (어묵), competed with the term odeng (오뎅), a borrowed term from the Japanese oden dish, which was introduced during the colonial period. Over time, Korean cooks developed the ingredient into their own distinct dishes like this stir-fry. Today, Busan eomuk is famously considered the highest quality, with some varieties boasting a high fish content. Eomuk-bokkeum is a beloved dish often packed into dosirak (Korean lunch boxes) due to its ability to be eaten deliciously hot or cold.

Serves

For 2 Persons Preparation Time ca. 10 Minuten

Ingredients

• Fish Cakes 600 grams
• 2 Onions
• 1 cup Water
• Chili Powder 2 tbsp
• Soy Sauce 1-2 tbsp
• Sugar 1 tsp
• Sesame
• Other Vegetables (Optional)

Instructions

• Boil water in a medium pot.
• Dip the **fish cakes** for 30 seconds. Drain and cool the fish cakes. This step removes excess oil and makes the fish cakes tender, but you can skip it if you wish.
• Slice the **vegetables** and the fish cakes into thin, bite-sized pieces.
• Heat a pan with oil over medium heat.
• Add the vegetables and cook them for one minute until slightly softened. Reduce the heat to medium. Add the **fish cake** and stir-fry for 2 minutes.
• Pour the **sauce** over the fish cake and vegetables. Stir well and cook until the sauce is completely absorbed and the fish cakes and vegetables are tender (about 2 minutes).
• Serve hot and enjoy your **Eomuk Bokkeum**!