10-Minute Korean Spicy Fish Cake Stir Fry (Eomuk Bokkeum)

Editor: Arshita Tiwari on Aug 13,2025

If you’ve eaten at a Korean table, you already know: the small side dishes (banchan) are half the fun. And there’s one dish that almost always makes an appearance, Korean spicy fish cake stir fry, also known as Eomuk Bokkeum.

It’s not flashy. It’s not complicated. But it’s addictive in the way only well-balanced Korean food can be: chewy fish cake strips tossed in a glossy, sweet-savory-spicy sauce, kissed with sesame oil at the end.

The best part? This easy Eomuk Bokkeum is a true 10-minute recipe. It’s the ultimate spicy fish cake banchan, quick to make, big on flavor, and just as good hot as it is cold. Perfect for weeknights, lunchboxes, or when you just want to add one more dish to the table without spending another hour in the kitchen.

What Exactly is Eomuk Bokkeum?

Eomuk Bokkeum literally means “stir-fried fish cake” in Korean. Eomuk (sometimes called odeng) refers to the fish cakes, soft, springy sheets made from ground white fish mixed with flour and seasonings. Bokkeum is the cooking method, pan-frying or stir-frying.

In Korean food culture, stir-fried fish cake side dish is the definition of everyday cooking. It’s part of the Korean fish cake banchan lineup that shows up in home meals, lunchboxes (dosirak), and even school lunches. The flavor is comforting yet punchy: the chewiness of the fish cake is the perfect contrast to the glossy, spicy-sweet sauce.

Also try: Try the Crispy Sriracha Spring Roll Recipe for Spicy Flavor

Why Korean Spicy Fish Cake Stir Fry is a Staple

Let’s be real, some dishes you make because they’re “special.” This is not one of those. You make Korean spicy fish cake stir fry because:

1. It’s lightning fast – 10 minutes from fridge to plate.
2. It’s budget-friendly – a whole batch costs less than a coffee.
3. It keeps well – in fact, it tastes even better the next day.
4. It’s endlessly flexible – spice it up, keep it mild, add veggies, change the sweetness, whatever works.

That’s why this easy Eomuk Bokkeum is a “mental bookmark” dish for Korean home cooks, you don’t need to plan it. You just do it.

The Ingredients,  A Deep Dive

Sure, you could just toss the basics together, but knowing your ingredients means you can make spicy fish cake banchan taste even better.

Fish Cake Sheets (Eomuk/Odeng)

• Found in the frozen or refrigerated section of Korean or Asian grocery stores.
• Look for thin, flat sheets for this stir-fry. Thicker ones are better for soups.
• Each brand has a slightly different texture, some softer, some bouncier. Try a few to find your favorite.

Soy Sauce

• Korean soy sauce has a lighter, cleaner saltiness than Chinese or Japanese soy sauce.
• If substituting, go for a light soy sauce, not dark.

Sweetener

• Rice syrup (ssalyeot) is traditional, it adds shine and a smooth sweetness.
• Honey works well, giving a floral note. Sugar is the simplest fallback.

Gochugaru vs. Gochujang

• Gochugaru (Korean chili flakes): Dry, smoky, clean spice.
• Gochujang (Korean chili paste): Spicy, sweet, and slightly fermented.
• Many recipes, including mine, use a mix for depth.

Sesame Oil & Seeds

• Always add sesame oil at the very end, heat destroys its aroma.
• Toasted sesame seeds give crunch and a nutty punch.

Must Try: Filipino Okoy Recipe with Crispy Shrimp and Veggie Fritters

Step-by-Step: Easy Eomuk Bokkeum

1. Blanch the Fish Cake

A quick blanch in just-boiled water (about 30 seconds) removes excess oil from processing and softens the sheets for better sauce absorption. Drain and pat dry.

2. Slice for Even Cooking

Cut fish cake into strips about ½ inch wide. Keep the pieces uniform so they cook evenly.

3. Make the Sauce

In a bowl, combine soy sauce, your chosen sweetener, gochugaru/gochujang, and a splash of water or mirin. Adjust to your spice tolerance.

4. Sauté Aromatics

Heat a small amount of neutral oil in a skillet over medium heat. Add minced garlic and sliced onion. Cook until fragrant and slightly golden.

5. Add Fish Cake and Vegetables

Toss in the fish cake strips along with thinly sliced carrots or peppers for texture and color. Stir-fry for 2–3 minutes.

6. Coat in Sauce

Pour the sauce over, tossing until every strip is coated. Let it bubble for a minute so the sauce slightly thickens.

7. Finish with Sesame Oil and Seeds

Turn off the heat, drizzle sesame oil, sprinkle sesame seeds, and give it one last toss.

Pro Tips for Perfect Korean Spicy Fish Cake Stir Fry

• Don’t skip the blanch: It makes a noticeable difference in texture and flavor.
• High heat, short time: Keeps the vegetables crisp and fish cake springy.
• Sauce reduction: Let it cling, not pool at the bottom.
• Make extra: You’ll eat more than you think.

Variations to Keep Things Interesting

• Extra Spicy: Add a spoonful of gochujang and more gochugaru.
• Mild Version: Skip the chili entirely, soy, garlic, and sesame still taste amazing.
• Vegetable-Heavy: Add mushrooms, zucchini, or bean sprouts.
• Street Food Twist: Use thicker fish cake pieces and extra sauce, serve over rice.

This is why the Eomuk Bokkeum recipe is so versatile, you can tweak it endlessly without losing its soul.

How to Serve Korean Fish Cake Banchan

As a stir-fried fish cake side dish, it’s usually part of a table spread with rice, soup, and other banchan like kimchi, spinach namul, or pickled radish.

But don’t limit it to dinner, spicy fish cake banchan makes a killer lunchbox filler, wraps well in seaweed for quick rice rolls, and even works as a noodle topping.

Storage & Meal Prep

• Fridge: Store in an airtight container for up to 4 days.
• Meal Prep: Portion into lunch containers with rice and one or two other banchan.
• Reheating: Best eaten cold or room temp; if reheating, do it briefly to avoid rubbery texture.

Cultural Note,  From Busan Streets to Home Kitchens

Eomuk became popular in Busan, a coastal city, where vendors served fish cake skewers in steaming broth. Over time, Korean spicy fish cake stir fry became the home version, easy to cook, easy to store, easy to love.

It’s comfort food with a backbone, cheap enough for everyday, tasty enough for guests. That’s why Eomuk Bokkeum isn’t going anywhere.

Nutritional Quick Look

• Protein: Comes mainly from the fish cake.
• Carbs: From sweeteners and any added vegetables.
• Fats: Mostly from sesame oil, minimal, but adds flavor.
• Sodium: Can be high; use reduced-sodium soy sauce if needed.

Common Mistakes to Avoid

• Overcooking: Makes fish cake tough and vegetables limp.
• Too much sauce: Turn it into a stew, keep it glossy, not soupy.
• Adding sesame oil too early: You lose its fragrance.

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Final Take

This quick Korean spicy fish cake stir fry is a workhorse dish, fast, affordable, and ridiculously satisfying. Whether you make it as a Korean fish cake banchan for a dinner spread or a standalone lunch with rice, it delivers every time.

The chewy fish cake, balanced sweet-spicy glaze, and nutty finish prove why the Eomuk Bokkeum recipe has survived generations in Korean kitchens.

Make a batch tonight. Make a double tomorrow. And watch how fast this spicy fish cake banchan disappears.

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