Eomuk Bokkeum (Spicy Stir-fry Fish Cake)

Another Korean side dish for today! It's Eomuk bokkeum, spicy stir-fry fish cake.  This is an easy to make side dish (banchan) if you want to add some side dish to your main and the spicy, sweet and salty flavor goes really well with white rice!  You can use any type of fish cake for this dish.  The one that I used today is thin fish cake that is commonly use in Korean Tteokbokki (Hot and spicy rice cake).  I was told by my husband this is a doshirak (lunch box) friendly dish that most children love! ^^  This is a dish where you can serve it cold too, it can be kept in fridge up to a week or two.

 

Serving size: 2-3 person

 

Ingredients:

Fish cake                                                                                4 piece

Onion (Medium)                                                                    1/2                                                                                 

Carrot (Medium)                                                                    1/2

Garlic (Minced)                                                                      1 tbsp

Spring Onion (chopped)                                                         1 stalk

Green Chilli (Thinly sliced - For garnish)                              1

Gochujang (Korean pepper paste)                                          2 tbsp

Honey                                                                                     2 tbsp

Sesame oil                                                                              1 tbsp

Sesame seeds (For garnish)                                                   A pinch                   

Cooking oil                                                                            1 tbsp

 

Step by step photos:

 

 

 

 

1. Slice the fish cake into bite size.  You can slice it in any shape you prefer.  I sliced it a bit bigger size as I like to eat it with wrapping rice in it (same as rice with seaweed but substitute the seaweed with fish cake ;p)
2. Slice onion and carrot and heat a pan.
3. Drizzle cooking oil into the heated pan.
4. Add minced garlic and onion into the pan, stir-fry for about 30 seconds over low fire.
5. Add in carrot and stir-fry again for another 30 seconds.
6. Add in the fish cake and stir fry for about 2 to 3 minutes.
7. Add gochujang and honey and stir in to mix well with all the ingredients.
8. After all the ingredients are well mix with the sauce, off the fire and sprinkle some spring onion.
9. Garnish with green chilli slices and serve!