Stir-fries
Eomuk Bokkeum (Stir-fried Fish Cakes)
A quick dip in boiling water removes the fish cakes' surface oil, so the seasoning soaks in and the dish doesn't taste heavy. Stir-fry the vegetables first, add the fish cakes, then cook down the soy seasoning until glossy.
한국어로 보기 (Korean version)
Steps
- 1
Blanch the fish cakes in boiling water for 30 seconds and drain in a strainer. Once drained, cut them into bite-size pieces.
Blanching removes the oily smell and helps the seasoning soak in.
- 2
Slice the onion thinly, julienne the carrot thinly, and slice the chili on the diagonal.
Cut the carrot thin so it cooks in the same time as the fish cakes.
- 3
Heat the oil in a pan over medium heat and stir-fry the onion and carrot for 2 minutes, then add the fish cakes and stir-fry 2 minutes more.
- 4
Add the soy sauce, sugar, minced garlic, and water and stir-fry over medium heat for 2 minutes, until almost no liquid remains, then add the chili and stir-fry just 30 seconds more.
As soon as the sauce starts sticking to the bottom of the pan, turn the heat down.
- 5
Turn off the heat, sprinkle with the sesame oil and sesame seeds, and toss once.
Add the sesame oil after the heat is off so its aroma stays.
Substitutions
| Instead of | Use | How |
|---|---|---|
| sugar | 1 Tbsp oligosaccharide syrup | Add the syrup just before turning off the heat so it doesn't harden as it cools. |
| mild green chili | 1 tsp gochugaru (Korean chili flakes) | Add it with the soy seasoning for a spicy red version. |
Storing leftovers
As it cools, the fish cakes absorb the seasoning and get firmer and saltier. Store airtight in the fridge and eat within 2 days; it's fine cold, or reheat it in a pan with 1 Tbsp water over medium heat for 1 minute. To keep it longer, freeze in single portions and use within 2 weeks.
Serve with
Rice, soup, and gyeran-mari (rolled omelet). It's a lunch-box staple.
Making more or less
When doubling, use a wide pan; in a small pan the fish cakes pile up and steam.
Questions
How do I keep eomuk bokkeum from tasting heavy and greasy?
The frying oil on the surface of fish cakes keeps the seasoning from sticking, so it tastes heavy and the sauce slides off. Blanching them in boiling water for 30 seconds removes the oil so the seasoning soaks in, and adding the seasoning with 2 Tbsp water and cooking it down seasons the fish cakes all the way through.
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