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finished recipe served on a plate next to a bowl of kimchi

Spicy Korean Fish Cake Stir Fry (Eomuk Bokkeum)

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5 from 1 review



12 ounces Korean fish cake sheets (6 thin sheets)

1 cup mixed red and green bell pepper, julienned

1/2 cup yellow onion, thinly sliced

4 garlic cloves, thinly sliced

1/2 cup scallions, sliced into 1-inch pieces

1 tablespoon neutral oil

1 teaspoon sesame seeds


3 tablespoons light soy sauce

1 tablespoon gochujang

1 tablespoon raw sugar

1 tablespoon sesame oil


  1. To begin, boil a pot of water and remove from heat. Drop the fish cakes into the water and stir for about 30 seconds, removing surface oil and softening the sheets.
  2. Next, remove the fish cakes and dry them well, then slice into strips about 1 inch wide and 2 inches long. Thinly slice the onion, bell pepper and garlic. Cut scallions into 1-inch long pieces. 
  3. Before starting the stir-fry, make the sauce. Combine soy sauce, gochujang, sugar and sesame oil in a small bowl. Stir well to combine and set aside. 
  4. Finally, start your wok or large skillet over medium high heat. Add 1 tablespoon of neutral oil, along with thinly sliced onion and bell pepper. Saute for about 4 minutes. Add garlic and toss, cooking for another minute. Add strips of fish cakes and scallions, tossing and frying another minute. Add the sauce, coating the ingredients and cooking until the fish cakes and veggies absorb the flavorful sauce. Taste and adjust seasoning.
  5. Top with sesame seeds and more scallions or chives. Serve with kimchi and steamed white rice.


Find Korean fish cake sheets at your local Korean market (in the freezer section) or at some more general Asian markets.

For a non-spicy version of this recipe, reduce or eliminate the gochujang. While this is a spicy fish cake stir fry, it is a pretty mild spice. I encourage you to taste the sauce and add more gochujang for a spicy sauce, if desired. 

  • Prep Time: 10
  • Cook Time: 10
  • Category: lunch, dinner, side
  • Method: stovetop
  • Cuisine: Asian, Korean