Korean · Dinner
Spicy Glazed Fish Cake Stir-Fry
Korean Stir-Fried Fish Cake · Eomuk Bokkeum
Korean stir-fried fish cake glazed in soy, honey, and gochugaru with onion, scallion, and sesame, served over short-grain rice with a small kimchi side and toasted seaweed strips.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
12gSugar
3gFiber
880mgSodium
45mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Slice onions thinly, cut scallions into 3cm batons, finely grate garlic cloves. Cut fish cake into 5cm rectangles. Whisk soy sauce, honey, Korean cooking wine, brown sugar, gochugaru, and black pepper into a smooth glaze. Cut seaweed into thin strips.
2
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover and cook on the lowest heat 12 minutes until water absorbs. Rest covered off the heat 5 minutes until fluffy.
3
Blanch
Bring a pot of water to a boil. Blanch fish cake pieces in two batches, 30 seconds each to remove excess oil, drain and pat dry thoroughly with paper towels.
4
Saute
Heat neutral oil in a large skillet over medium-high heat. Add onions and grated garlic, stir-fry 2-3 minutes until translucent. Add fish cake, stir-fry 2-3 minutes until edges turn golden brown.
5
Glaze
Pour glaze into the skillet, toss 2 minutes over medium-high heat until sauce reduces and clings glossily to each piece. Drizzle sesame oil over top.
6
Finish
Scatter scallion batons and toasted sesame seeds over the glazed fish cake. Divide rice between two plates, top with the glazed fish cake, set kimchi alongside, and finish with seaweed strips.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) flat fish cake
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 200g (7 oz) yellow onion
- 2 scallions
- 40ml (2.7 tbsp) soy sauce
- 40g (1.4 oz) honey
- 20ml (1.3 tbsp) Korean cooking wine
- 20g (0.7 oz) light brown sugar
- 10g gochugaru
- 30ml (2 tbsp) toasted sesame oil
- 20ml (1.3 tbsp) neutral oil
- 6 garlic cloves
- 120g (4.2 oz) aged kimchi
- 2 sheets roasted seaweed
- 10g toasted sesame seeds
- 0.5 tsp freshly ground black pepper