Korean Fish Cake Stir Fry (Eomuk Bokkeum): Easy 7-Minute Banchan

Name: Mild Eomuk Bokkeum (Korean Fish Cake Stir Fry)
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 120 g fish cakes (eomuk / Korean fish cake sheets); 0.5 tbsp minced garlic; 1/2 onion (small one); 1 tbsp soy sauce; 1 tsp oyster sauce; 1/2 tsp sugar; 1 tsp cooking wine (mirin or white wine); 2 tbsp cooking oil; 1 tsp sesame seeds

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Korean fish cake stir fry, called eomuk bokkeum (어묵볶음), is a classic Korean banchan. It’s sweet, savory, and super easy to make. Today I’m showing you the home-cook version my mom made: mild, non-spicy, kid-friendly, and on the table in 7 minutes.

If you’ve ever made stir fried fish cake at home and ended up with greasy, rubbery pieces, good news! There’s one simple step (a 60-second blanch in hot water) that fixes everything. Most online recipes skip it. The result? Tender fish cakes coated in a glossy soy glaze, never oily in the wrong way.

Overhead shot of eomuk bokkeum in a shallow ceramic dish — Korean fish cake stir fry served as a banchan side dish

What is Korean Fish Cake (Eomuk)?

Korean fish cake, or eomuk (어묵), is a processed seafood product made from pureed white fish, mixed with starch and seasonings, then deep-fried into thin sheets, sticks, or balls. Despite the name, it has nothing to do with Western “fish cakes”. Think of it more like a Korean version of Japanese kamaboko.

The city of Busan, a coastal port in southern Korea, is famous for producing the country’s best eomuk. When you buy fish cake packages at the grocery store, check the label, Busan-made eomuk is widely considered the gold standard. Eomuk shows up in countless Korean dishes: street-food skewers dipped in hot broth, tteokbokki, kimbap rolls, and of course this classic stir fried fish cake side dish.

Korean Hot Pot with Fish Cake (Eomuk Tang)

Eomuk Tang is known for its rich broth, with deep flavors coming from the fish flesh in the eomuk. It's also a perfect pairing with soju. Today, I'm going to make a version of eomuk tang with skewered fish cakes, just like you'd find at a Korean pojangmacha (street food stall). There's a secret to the rich broth, so don't miss it!

CHECK OUT THIS RECIPE

Eomuk vs Odeng: What’s the Difference?

This one confuses a lot of people, so let’s clear it up:

Eomuk (어묵) = the Korean word for fish cake.
Odeng (오뎅) = borrowed from Japanese oden. Used interchangeably in casual Korean, especially for the skewered street-food version dunked in hot broth.

In the grocery store, you’ll see both words. They’re the same product. For this eomuk bokkeum recipe, you can use any flat, thin fish cake sheet labeled either way.

Tender eomuk bokkeum with caramelized soy sauce finish — Non-spicy eomuk bokkeum on a white ceramic plate

Why You’ll Love This Korea’s Fish Cake Stir Fry

✅ Ready in 7 minutes: faster than ordering takeout
✅ Non-spicy, kid-friendly
✅ Never greasy: thanks to the 60-second blanching trick
✅ Budget-friendly banchan
✅ Meal-prep winner: keeps 3 days in the fridge and tastes great cold

Sesame seeds sprinkled over freshly made eomuk bokkeum — Non-spicy stir fried fish cake on a white ceramic plate

Where to Buy Korean Fish Cakes

Korean grocery stores (H Mart, Hannam Chain, Assi Plaza): You’ll find eomuk in the refrigerated or frozen section.
Asian supermarkets

💡 Freezer tip: Korea’s fish cake freezes. Buy a couple of packages when you’re near a Korean store, thaw one sheet at a time in the fridge overnight.

Ingredients for Eomuk Bokkeum

Serves 2

For the Korean Fish Cake Stir Fry

120g Korean fish cake sheets (eomuk)
1/2 small onion, thinly sliced
1/2 tbsp minced garlic
2 tbsp cooking oil
1 tsp sesame seeds, for garnish
Chopped scallion, for garnish (optional)

Korean fish cake sheets being cut into 2cm strips — Korean fish cake sheets being cut into strips

For the Sauce

1 tbsp soy sauce (Korean Jin Ganjang)
1 tsp oyster sauce
1/2 tsp sugar
1 tsp cooking wine (mirin)

soy sauce, jin ganjang for korean kitchen — Shop Korean soy sauce 👆

Ingredient Substitutions

Oyster sauce → replace with an extra 1/2 tsp soy sauce + pinch of sugar
Mirin → white wine
Want it spicy? Add 1/2 tsp gochugaru (Korean red chili flakes) to the sauce

Korean fish cake stir fry (eomuk bokkeum) served as a banchan side dish — Stir fried fish cake glazed and plated for a weeknight dinner

How to Make Korean Fish Cake Stir Fry

Step 1: Blanch the Fish Cakes (The Secret Step)

Cut the Korean fish cake sheets into 2cm-wide strips. Drop them into a bowl of very hot water and let them sit for 1 minute, then drain.

Sliced Korean fish cake strips soaking in hot water to remove excess oil — Sliced Korean fish cake strips soaking in hot water

💡 Why this matters

Korean fish cake is deep-fried during manufacturing, so the surface is coated in oil. That’s what causes the greasy, heavy feel in bad versions of eomuk bokkeum. This 60-second hot-water bath:

Washes away excess surface oil
Softens the fish cake so it absorbs sauce better
Gives you that tender-chewy texture

Step 2: Prep the Aromatics

Mince the garlic and thinly slice the onion.

Thinly sliced onion and minced garlic prepared for eomuk bokkeum — Sliced onion and minced garlic

Step 3: Mix the Sauce in Advance

In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and mirin.

Eomuk bokkeum sauce being whisked together before cooking — How to make fish cake sauce

Step 4: Sauté the Aromatics

Heat 2 tbsp of cooking oil in a pan over low heat. Add the minced garlic and sliced onion. Stir gently for about 1 minute, until the onion just turns translucent. Low heat here prevents the garlic from burning.

Garlic and onion sautéing in oil over low heat in a pan — Translucent onion with garlic as the base for fish cake stir fry

Step 5: Add the Fish Cakes

Turn the heat up to medium. Add the blanched, drained fish cakes to the pan. Stir-fry for about 1–2 minutes until every piece is coated in the aromatic oil.

Stir fried fish cake being tossed with onion and garlic in a pan — Fish cake being tossed with onion and garlic in a pan

Step 6: Glaze Over High Heat (The Finishing Move)

Turn the heat to high. Pour in the prepared sauce and stir-fry quickly until the sauce reduces and coats every piece of fish cake with a glossy glaze.

Pouring sweet soy sauce over stir fried fish cake in a hot pan — Eomuk bokkeum sauce reducing over high heat to form a glaze

A steel pan for the best banchan potato — Italian steel pan for the best glaze👆

Step 7: Plate and Garnish

Transfer to a plate and sprinkle with toasted sesame seeds. Add chopped scallions if you like a fresh green finish.

Korean fish cake banchan served in a white porcelain bowl — Finished eomuk bokkeum being glazed in the pan

Pro Tips for the Best Stir Fried Fish Cake

Don’t skip the blanching.

Use a non-stick or well-seasoned pan. The sugar in the sauce caramelizes fast and can stick.

🍳Check the steel pan I love

Don’t over-reduce the sauce.

Leftover tip: Pack it in your lunchbox.

What to Serve with Eomuk Bokkeum

Traditionally, stir fried fish cake is served as a banchan (side dish) alongside steamed rice with other banchan. Try pairing with:

Hot steamed rice
Kimchi
Roasted seaweed (gim)
Baechu Namul 🥬 Recipe

authentic korean cabbage side dish baechu namul in white ceramic bowl with sesame seeds and green onion garnish

Doenjang Baechu Namul (Korean Cabbage Side Dish)

A classic Korean banchan made with blanched napa cabbage and savory doenjang sauce. Ready in 15 minutes, naturally vegan, and deeply satisfying. This is how Koreans actually eat cabbage at home.

CHECK OUT THIS RECIPE

Stir fried potatoes 🥔 Recipe

Banchan potato gamja bokkeum bright and colorful with orange carrot and green onion

Easy Korean Potato Side Dish (Gamja Bokkeum)

Gamja Bokkeum is a classic Korean potato side dish made with thin julienned potatoes stir-fried until golden and tender. This easy banchan potato recipe comes together in just 15 minutes with simple everyday ingredients, no special skills needed. Crispy on the edges, chewy in the center, and endlessly versatile, this gamja bokkeum recipe is the kind of side dish that works warm from the pan or cold straight from the fridge. Once you try it, it'll earn a permanent spot in your weekly rotation.

CHECK OUT THIS RECIPE

Storage and Reheating

Refrigerator: Store in an airtight container for up to 3 days. Honestly, day 2 might be the best.
Serving: Eomuk bokkeum can be eaten cold, room temperature, or warmed.
Reheating: If you prefer it warm, microwave for 30 seconds or toss in a dry pan over low heat for 1 minute.
❌ Freezing: Not recommended.

Authentic Korean fish cake side dish glazed in sweet soy sauce — Korea’s fish cake stir fry transferred to a plate and sprinkled with sesame

FAQ about Odeng Bokkeum

Korean fish cake (eomuk) is made from pureed white fish, usually pollock or cod, mixed with wheat or potato starch, salt, sugar, and sometimes vegetable pieces. The mixture is shaped into sheets, sticks, or balls and deep-fried. The result is a soft, chewy, slightly sweet protein packed with umami.

Korean fish cake is a good source of lean protein and low in fat compared to red meat. That said, commercial eomuk contains starch and some sodium, so it’s best enjoyed as part of a balanced Korean meal with rice and vegetables rather than as a main protein.

Yes, in fact, most Korean fish cake ,in Europe or America, sold outside Korea is frozen. Thaw overnight in the refrigerator before cooking. Don’t try to stir-fry it straight from frozen.

It is made with chicken (usually drumsticks or a whole chicken), green onion, onion, garlic, napa cabbage, salt, black pepper, and optional ingredients like tuna sauce, white wine, or MSG. Everything is simmered for about 30 minutes to create a clean, savory broth.

Technically no, but practically yes. Commercial Korean fish cake is coated in oil from the frying process. The 60-second hot-water bath removes that surface oil and makes the final dish taste clean and light instead of greasy. This single step is the biggest difference between restaurant-quality eomuk bokkeum and the homemade version that feels heavy.

Absolutely. Add 1/2 tsp of gochugaru (Korean red chili flakes) or 1 tbsp of gochujang (Korean chili paste) to the sauce. Start small and adjust, gochugaru’s heat builds as the sauce cooks down.

Thinly sliced carrots or scallions work.

Yes, odeng bokkeum is a banchan classic. Make a double batch on Sunday, portion into containers, and enjoy for 3 days alongside rice and other side dishes.

Final Thoughts

If you follow these steps, especially the blanching and the high-heat finish, you’ll have restaurant-quality Korea’s fish cake stir fry in about 7 minutes. It’s the kind of banchan that becomes a weekly staple once you nail it.

Made this eomuk bokkeum? Leave a comment below and let me know how it turned out. If you loved it, don’t forget to pin it for later!