Eomuk Bokkeum Banchan 어묵볶음 반찬 (Stir-fried Fish Cakes Side Dishes)

In Korea, fishcake is called ‘odeng’ (오뎅) or ‘eomuk’ (어묵); a processed seafood product made of ground white fish and other ingredients such as shrimps and squid, and vegetables. It is one of the popular ingredients used for soups and side dishes.  Street foods like ‘eomukguk’ (어묵국, fish cake soup), and ‘tteokbokki’ (떡볶이, spicy rice cakes with fish cakes) are very popular here in Korea. People of all ages, Korean and non-Korean alike love them! The traditional Korean eomuk is flat, thin, and rectangular shaped; but there are also eomuk of different sizes and shapes, and flavors available; sold at local groceries and street markets all over Korea.

Yesterday, I made two of my favorite Korean fish cake side dishes. They are so easy to prepare. I just stir-fried them with a few simple ingredients on hand. They are really tasty and delicious, especially when served chilled.

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Eomuk Bokkeum 어묵볶음 (Stir-fried Fish Cakes)

Ingredients:

200 g Fried Fish Cakes

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

Green and Yellow Bell Peppers, julienned

1 tbsp Canola Oil

1 tsp roasted Sesame Seeds (for garnish)

Sauce:

1 tbsp Soy Sauce

1 tbsp Starch Syrup (Mulyeot)

1 tsp Cooking Wine (Matsul)

1/2 tsp Minced Garlic

1/2 tsp Brown Sugar

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, starch syrup, cooking wine, garlic, and brown sugar. Mix well, and set aside.

In a heated wok, pour-in the canola oil over medium heat.

Add-in the onion, carrots, and bell peppers. Stir-fry for 2 minutes.

Add-in the fish cakes, and cook for 3-5 minutes.

Then pour-in the prepared sauce. Mix well to coat.

Let it cook for a few seconds, and turn off heat.

Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Note:

This is best served chilled.

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Maeun Eomuk Bokkeum 매운어묵볶음 (Spicy Stir-fried Fish Cakes)

Ingredients:

200 g Fried Fish Cakes

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

Green and Yellow Bell Peppers, julienned

1 tbsp Canola Oil

1 tsp roasted Sesame Seeds (for garnish)

Sauce:

1 tbsp Soy Sauce

1 tbsp Red Pepper Powder (Gochugaru)

1 tbsp Starch Syrup (Mulyeot)

1 tbsp Cooking Wine (Matsul)

1/2 tsp Minced Garlic

1/2 tsp Brown Sugar

1/2 tsp Asian Sesame Oil

a dash of ground Black Pepper

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, red pepper powder, starch syrup, cooking wine, garlic, brown sugar, sesame oil, and back pepper. Mix well, and set aside.

In a heated wok, pour-in the canola oil over medium heat.

Add-in the onion, carrots, and bell peppers. Stir-fry for 2 minutes.

Add-in the fish cakes, and cook for 3-5 minutes.

Then pour-in the prepared sauce. Mix well to coat.

Let it cook for a few seconds, and turn off heat.

Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Note:

This is best served chilled.