Eomuk Bokkeum (Korean Stir-fried Fish Cake, 어묵볶음)
My notes for this recipe
Eomuk bokkeum is one of the quick side dishes I make when I want something savory to eat with rice. I like to rinse or briefly blanch packaged fish cake before stir-frying; it removes some surface oil and gives the finished dish a cleaner taste. I keep the sauce lightly sweet and savory rather than very sticky, and add a small splash of water when I want the fish cake softer. It also works well as a simple make-ahead banchan.
How I cook it
Blanch the fish cakes in boiling water for about 30 seconds, or rinse them under hot running water to remove excess surface oil. If they are frozen, thaw them first according to the package instructions.
Cut each fish cake into small rectangles or triangles (about 10 pieces per sheet). Slice the onion and carrot thinly.
In a bowl, mix all sauce ingredients in advance to save time while cooking.
Heat oil in a pan, stir-fry the fish cakes, onion, and carrot. When the onion begins to soften, add the sauce and stir-fry over medium heat.
If you prefer it a bit softer or saucier, add about 50 ml of water.
Remove from heat, sprinkle sesame seeds (optional), and serve!
