Delicious Stir-Fried Fishcake at Home

Eomuk Bokkeum, a well-liked delicacy in both Korea and around the globe, constitutes a processed seafood dish crafted from blended fish. While it may resemble a fish cake, it differs from the familiar fish cake recognized in Western culinary traditions.

History of FishCake

250 g Or 4 Sheets Of Eomuk ¼ Onion 1 tsp Minced Garlic 1 Red Chilli Pepper 1 Green Chilli Pepper ½ Scallion Oil


2 tbsp Soy Sauce 1 tsp Sugar 1 tbsp Rice Wine 2 to 3 tsp Gochugaru A Pinch Of Black Pepper

For Sauce

grab a pot of medium size and pour in some water. Heat it until it reaches a boiling point, then proceed by turning off the heat source.

SEEP - 1

Submerge fish cake for 30-40 seconds. Remove, let excess oil drip, and cool. This reduces oil and softens cake.

SEEP - 2

s the fish cake into squares. Gather all the vegetables together and begin chopping them one by one.

SEEP - 3

Grab a non-stick pan and place it over medium to high heat, adding 2 tablespoons of oil.

SEEP - 4

Add onion, scallions, and garlic to the pan. Sauté these ingredients for approximately a minute on medium heat.

SEEP - 5

Incorporate the fish cake and chili peppers into the mix now. Stir-fry for a brief 1 to 2 minutes. After that, introduce the sauce ingredients and the vegetables to the fish cake mixture.

SEEP - 6

continue cooking until the sauce fully integrates with the fish cake and the vegetables reach a tender texture.

SEEP - 7

Serve while hot and savor the flavors

SEEP - 8