Stir Fried Fish Cakes

by MJ

Yesterday, I showed you how to make Homemade Fish Cakes.  Today, we’re making  Stir Fried Fish Cakes (Eomuk Bokkeum) which is a classic side (banchan) and lunchbox ( dosirak) dish. 

You can use homemade or store bought fish cakes to make this simple and easy dish. For store bought, flat sheets are sold in the freezer or refrigerated section at asian markets. 

If you find the store bought fish cakes are too oily, boil in water for about 10 seconds first to remove any excess oil. 

You can make this dish mild or spicy by adding 1-3 teaspoons of  gochugaru (korean red pepper flakes) or sliced chili peppers. 

Stir Fried Fish Cakes (Eomuk Bokkeum)

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1/2 lb (8 oz) fish cakes, thinly sliced ( store bought or homemade) 
  • 1-2 Tablespoons oil 
  • Optional: 1/2 -1 carrot, thinly sliced  or use 1 bell pepper, sliced
  • 1/2 onion, thinly sliced
  • 1 garlic clove, minced 
  • Optional garnish: sesame seeds or green onion, sliced 


  • 2 Tablespoons soy sauce 1 Tablespoon rice wine or mirin 
  • 1 teaspoon sesame oil 1 teaspoon sugar, honey or corn syrup 
  • Pinch of pepper 
  • Optional: 1-3 teaspoons gochugaru ( Korean red pepper flakes) 


If using store bought frozen fish cakes, rinse in hot water and pat dry with paper towels. 

Heat oil in skillet. Add carrots and stir fry for about a minute. Add the onion and stir fry for about a minute. Add  the fish cakes, garlic and continue to cook for a couple of minutes. 

Add the sauce ingredients and stir fry until the sauce is absorbed.  Taste and adjust seasonings to your taste.  

Turn off the heat and stir in the green onion and sesame seeds.  

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

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