Eomuk Bokkeum
Stir-fried fish cake ribbons, soy-sweet glaze and sesame finish.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Give the fish cake a full minute in the pan before you stir. Most versions of this dish are soft all the way through; the blistered, slightly chewy edge you get from leaving it alone is the difference between a side dish and one people go back to.
Ingredients
Everything below makes 4 servings.
- 8 ozfish cake sheetscut into 1/2-inch ribbons
- ½yellow onionsliced thin
- ½carrotcut into matchsticks
- 2garlic clovesminced
- 1 tbspneutral oil
- 2 tbspsoy sauce
- 1 tbspgranulated sugar
- ½ tspgochugaru
- 2scallionscut into 1-inch lengths
- 1 tsptoasted sesame oil
- 1 tsptoasted sesame seeds
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 212calories
- 11gprotein
- 20gcarbs
- 9gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cut the fish cake sheets into 1/2-inch ribbons. If they came frozen, rinse briefly in hot water and pat dry - it loosens the surface oil and the glaze grips better.
- Slice the onion thin, cut the carrot into matchsticks, mince the garlic, and cut the scallions into 1-inch lengths.
- Stir the sauce together in a small bowl: soy sauce, sugar, gochugaru.
Sear the fish cake
Heat the oil in the skillet over MEDIUM-HIGH and add the fish cake ribbons in one layer. Leave them alone for a minute so they blister and catch - crowding here is what makes it steam instead of sear.
2 min · hands onVegetables in
Add the onion and carrot and stir-fry until the onion goes translucent at the edges but the carrot still has bite, about 2 minutes. Push everything to one side, add the garlic, and let it bloom in the bare pan for 20 seconds before mixing it through.
2 min · hands onGlaze
Pour in the sauce mixture with the sugar and gochugaru and toss constantly for 2-3 minutes. The sauce should go from loose to syrupy and coat every ribbon - pull it before it turns tacky or it will candy as it cools.
3 min · hands onFinish
Off the heat, fold in the scallions, sesame oil, and sesame seeds. The residual heat is enough to soften the scallions without dulling their colour.
Rest
Let it sit 5 minutes before serving - the glaze tightens onto the fish cake as it cools. Serve warm, at room temperature, or cold from the fridge; all three are correct.
5 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Press and cut tofu into the same ribbons and sear harder before the sauce - it browns slower than fish cake (removes fish). Adds about 3 minutes.
Toast the anchovies in the dry pan first, then proceed - they go brittle and salty against the glaze. Adds about 2 minutes.
Double the portion and spoon it hot over steamed short-grain rice. Adds about 20 minutes.
Cool completely before it goes in the container - the glaze sets and stops weeping.
What keeps
Keeps 4-5 days refrigerated and is meant to be eaten cold or at room temperature - no reheating required. Doubles cleanly in the same pan if you give the fish cake room to sear before it starts to steam.
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