This stir-fried Korean fish cake is a simple side dish (banchan) that’s highly popular at home and restaurants. Learn how to prepare two different ways – mild and spicy.
Eomuk (어묵) is processed seafood made with pureed fish. It translates to fish cake, but obviously not the fish cake known in Western cooking.
Eomuk can be used to make many different dishes, such as Eomuk soup, which is a very popular Korean street food. This eomuk bokkeum (어묵 볶음) is a staple side dish at home and also commonly served at restaurants. It’s a stir-fried dish that’s quick and easy to prepare.
The best eomuk are made in Busan, a city on the southern coast. That’s why I usually buy ones made there. People outside of Korea can find them in Korean markets that sell frozen foods or order them online and have them sent to you frozen.
Fish cakes come in many shapes and sizes, and you can use any shape or size for this eomuk bokkeum recipe. Slice them if they are thick so the sauce can easily penetrate.
The thin rectangle shape fish cake is most commonly used for this dish. It’s the type of eomuk we grew up with before the eomuk industry became highly sophisticated. It’s also the type commonly used in gimbap and tteokbokki.
Korean fish cake, known as eomuk (어묵) in Korean, is a popular ingredient used in many Korean dishes. It is made from pureed white fish and has a chewy, bouncy texture While you can find pre-made eomuk in the refrigerated or frozen sections of Asian grocery stores, learning how to cook Korean fish cake at home opens up a world of possibilities. In this detailed guide, I’ll walk you through everything you need to know to cook delicious Korean-style fish cakes, from selecting the right fish to frying and serving them
Choosing the Right Fish
The first step in making great Korean fish cakes is selecting the optimal fish. Traditional eomuk is made with white fish like cod, pollock, or hake. These types of fish have a mild flavor that allows the other ingredients to shine. While you can experiment with other firm fish, I recommend sticking to these mild white fish for authentic flavor. Avoid strongly flavored fish like salmon or tuna, as well as oily fish, which can result in dense or greasy fish cakes.
Pollock is the most commonly used fish for eomuk in Korea and can be found fresh or frozen at Asian markets and some mainstream grocery stores Once you’ve got your fish, it’s time to prep it for pureeing
Preparing the Fish
After bringing your fish home you’ll need to clean and cut it into chunks for pureeing. First rinse the fish under cold water and pat dry with paper towels. Inspect the flesh for any remaining scales or bones and remove them with tweezers or your fingers. Cut the fish into 1-2 inch pieces, which will make it easier to grind in the food processor.
Place the fish pieces in a single layer on a baking sheet or plate. Freeze for 1-2 hours until firm but not completely frozen. This firms up the fish so it purees smoothly.
Pureeing the Fish
For the smoothest, creamiest texture, you’ll want to puree the fish in a food processor. Add the chilled fish chunks and pulse several times, then process continuously for 1-2 minutes until you have a smooth paste.
Be careful not to over-process, as this can cause the fish proteins to break down too much, resulting in gluey fish cakes. Check the consistency frequently and stop pureeing as soon as you have a smooth paste.
Adding Flavor
Now for the fun part – adding flavor! Traditional Korean fish cake gets its signature taste from the addition of onion, garlic, ginger, salt, and pepper. Here are some tasty mix-in options:
- Diced white or yellow onion
- Minced garlic (2-3 cloves per pound of fish)
- Grated fresh ginger
- Salt and ground white pepper
- Sesame oil or vegetable oil
- Mirin or sake for sweetness
- Green onions, chopped small
- Carrot, grated (for color)
- Breadcrumbs or panko (1-2 Tbsps per pound)
Start by adding the aromatics like onion, garlic, ginger and some salt and pepper. Add a touch of oil or mirin to enhance moisture. For color and texture, stir in some grated carrot and chopped green onion. Finally, add just enough panko to help bind the cakes.
Aim for 1-2 tablespoons of panko per pound of fish. Mix everything together well until fully combined. Do a taste test and adjust seasoning as needed. The mixture should be highly seasoned, as the flavors will become muted when cooked.
Forming the Fish Cakes
Now you’re ready to form the fish cake mixture into patties or logs. Line a baking sheet with parchment and lightly coat with oil.
For small, round fish cakes, use a spoon or ice cream scoop to portion out balls of the mixture, each about 2 tablespoons in size. Gently flatten into patties and space apart on the prepared pan.
For larger rectangular logs, form the mixture into a cylinder shape about 1 inch thick. Cut into desired lengths with a knife. Wet hands periodically to prevent sticking.
Cooking the Fish Cakes
Korean fish cakes are usually fried until lightly browned and heated through. Heat 1-2 inches of vegetable oil in a heavy pot or Dutch oven to 350°F.
Working in batches, fry the fish cakes for 2-3 minutes per side, adjusting heat to maintain the oil temperature. Drain on a wire rack or paper towel-lined plate.
Let the fish cakes cool for a few minutes before digging in. Enjoy them plain, with a dipping sauce, added to soups and stews, or in classic Korean recipes like eomuk-bokkeum (spicy stir fried fish cake). With your homemade eomuk, the possibilities are endless!
How to make eomuk bokkeum
It’s not necessary, but blanching the fish cakes in boiling water for a short time gets rid of the extra oil on the outside and makes them softer.
I usually use onion, scallions, and some colorful vegetables like bell peppers, chili peppers, or carrots, depending on what I have in the fridge.
You can make it mild or spicy with this recipe. Simply add some gochugaru (Korean red chili pepper flakes) to the sauce to make it spicy.
Watch how to make it
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
How to: Spicy Korean Fish Cake | The Lunchbox Favorite! (어묵볶음)
FAQ
Do Korean fish cakes need to be cooked?
How do you cook frozen fish cakes?
Can you cook Korean fish cakes from frozen?
How do you know when fishcakes are cooked?
How to make the sauce for Korean spicy fish cakes?
To make the sauce for Korean spicy fish cakes, first heat up a skillet or wok and add some cooking oil. Once heated, add all the vegetables and stir them until they are lightly wilted (about 1 minute). Then, add the fish cakes and stir them for about 2 minutes. For the sauce, mix the following ingredients together in a bowl:
How to cook fish cake in a wok?
To cook fish cake in a wok, heat up the wok and add some cooking oil. Once heated, add all the vegetables and stir them until they are lightly wilted (about 1 minute). Add the fish cake and stir it for about 2 minutes. Then, add your choice of seasoning sauce and stir it quickly (about 30 seconds) and evenly. Remove it from the heat and serve.
How do you cook fish cake in a frying pan?
In a medium-sized pan on medium-high heat, add in olive oil and start stir-frying the onion for about 2 minutes. Next, add in the fish cake and garlic to the frying pan. Continue to stir fry for another 2-3 minutes. Next, add in the rest of the remaining ingredients to the frying pan. Continue to stir fry for about another 2 minutes.
What are Korean fish cakes?
Korean fish cakes are side dishes that are almost always presented when eating Korean food. They are also very common in bentos (lunch boxes). When I was a young girl, my mom would add the fish cake Korean side dish to my lunch and I would eat it at school.