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.
Sauce 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. Ingredients
Instructions