This popular Korean side dish was one of the most-requested recipes. I absolutely love fish cakes — they’re versatile and comforting. This preparation is my favorite, though I also enjoy them in tteokbokki. On busy mornings when I don’t feel like cooking, a simple plate of eomuk bokkeum with steamed rice makes a satisfying meal before work.
Eomuk bokkeum is often called odeng bokkeum (오뎅볶음). Growing up in Busan, my family always called it “odeng,” so the names are interchangeable depending on region.
This recipe shows the spicy version, but you can make a mild version by omitting the gochujang and adding a little more soy sauce. If you don’t like heat at all, skip the Korean peppers.
Types of fish cakes:
- I usually use fish cake sheets for this recipe.
- Fish cakes are also sold as balls, cylindrical sticks, or rounded cakes — any type works, just slice them thinly.
- If you can’t find ready-made fish cakes, you can make them from scratch; I’m working on a from-scratch recipe to share soon.
Eomuk-bokkeum 어묵볶음 (Stir fried fish cakes)
Stella Navarro-Kim
10
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Ingredients
- 8 oz fish cake sheet, sliced thinly
- 1/4 cup carrot, sliced thinly
- 1/4 onion, sliced thinly
- 1 garlic clove, minced
- 1 green onion, chopped
- 1 Korean pepper, sliced
- 2 tbsp neutral oil
- 1 tsp sesame seeds
Sauce:
- 1 tbsp soy sauce
- 1 tbsp gochujang (Korean pepper paste), omit for non-spicy version
- 2 tsp mirin
- 1 tsp sesame oil
- 2 tsp rice syrup, or honey
Instructions
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Heat a pan over low heat and add the oil.
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Add the green onions and garlic and cook until fragrant.
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Add the sliced fish cakes and stir-fry for about 1 minute.
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Add the onion, carrot, and pepper. Stir-fry for another minute.
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Make a small well in the center of the pan, add the sauce, let it bubble briefly, then mix everything together so the sauce coats the ingredients.
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Stir-fry for one more minute. I like the vegetables tender but still slightly crisp — adjust timing to your preference.
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Finish by sprinkling sesame seeds on top and serve warm or at room temperature.
Notes
- To make a non-spicy version, omit the gochujang. You may also skip the Korean peppers if you prefer no heat.
- This keeps in the refrigerator for up to 5 days. You can serve it cold or reheat briefly before serving.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Stella Navarro-Kim
10
Side Dish
Korean
Banchan, eomuk bokkeum, fish cakes, Korean recipes, odeng, odeng bokkeum, stir fried fish cakes
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