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Eomuk Bokkeum (Korean Stir-Fried Fish Cake) #fishcake #stirfry #banchan #sidedish #koreanrecipe #dinner #dinnerrecipe | The Missing Lokness

Eomuk Bokkeum (Korean Stir-Fried Fish Cake)

Course Side Dish
Cuisine Korean
Keyword banchan, Eomuk Bokkeum, korean banchan, korean fish cake, korean side dish, stir-fried fish cake
Author Lokness


  • 2 sheets eomuk (Korean fish cake)
  • ¼ onion (thinly sliced)
  • ½ carrot (cut into 1/8-inch thin strips)
  • ½ tablespoon vegetable oil


  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice wine
  • 2 garlic cloves (minced)
  • 1 teaspoon ginger (grated)
  • ½ teaspoon sesame oil


  • In a small bowl, combine the sauce ingredients. Mix well.
  • Bring a medium pot of water to a boil over high heat. Add the sheets of eomuk and cook for 30 seconds. Drain and cool. Once they are cool, cut the eomuk into ½-inch strips.
  • In a large pan over medium-high heat, warm ½ tablespoon vegetable oil. Add onion and carrot. Saute until slightly softened, about 3 minutes. Add the fish cake and stir for another 2 minutes. Add the sauce, mix well and cook for another 2 minutes. Serve warm or at room temperature.


  1. Emouk can be bought from Korean supermarkets. It comes in a pack of 4 sheets. I usually use 2 and freeze the other 2 for next use.
  2. For the rice wine, I used sake.
  3. Bryan and I love these fish cake, so we can finish them without a problem. Normally, this can serve 4 people as side dish.
  4. This dish can either be a side dish or a main dish when serving with rice. You may want to double the recipe when making this as a main dish.
(Adapted from Hannaone and Korean Bapsang)