Photograph of the finished Eomuk bokkeum

Korea · Chả cá xào tương Eomuk bokkeum

Eomuk bokkeum

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Korean fish cake eomuk Korean fish cake eomuk 2.5 lb
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.1 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Blanch the eomuk fish cakes in boiling water for 40 seconds, then rinse with cold water.
  2. 2 Blanching helps to remove excess oil from the surface of the patties; not blanching will result in a greasy dish.
  3. 3 Cut the fish cake into triangular pieces and let it drain completely.
  4. 4 Sauté the garlic, then add the onions and bell peppers and stir-fry for 2 minutes.
  5. 5 Add the fish cakes and stir-fry for 3 minutes, then season with soy sauce, gochujang, and honey.
  6. 6 Stir for 90 seconds until the sauce coats the surface, then drizzle with sesame oil and sprinkle with roasted sesame seeds.
Start cooking