Spicy Korean Fish Cake Stir Fry (Eomuk Bokkeum)

Fish

"This delicious side dish has been a beloved part of Korean street food culture for centuries. Make it at home in minutes!"

--Christina, WeekdayPescatarian.com

Ingredients:

Korean fish cake sheets  red and green pepper yellow onion garlic cloves scallions  neutral oil sesame seeds  light soy sauce gochujang  raw sugar sesame oil

Let's Get Cooking

1. Prep Fish Cakes

Drop fish cakes into a pot of boiling water and stir briefly to remove excess oil and soften the sheets.

Dry the fish cakes well, then slice the fish cakes into strips about 1 inch wide and 2 inches long.

2. Make Sauce

Combine soy sauce, gochujang, sugar and sesame oil in a small bowl. Stir to combine.

3. Stir Fry

Thinly slice the onion, bell peppers and garlic. Cut scallions into 1-inch pieces.

Saute green and red peppers and onions  until they are fragrant and softened.

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 in the glaze and cooking until the fish cakes and veggies absorb the sauce.

4

Top with sesame seeds and scallions or chives. Serve with kimchi and steamed white rice.

Prep for Service

Take a bow, chef!

Hungry for More?

Make this  Easy Hibachi Salmon next! 

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!