Korean · Dinner
Stir-Fried Fish Cakes (Gluten-Free)
Chewy Korean fish cakes stir-fried with onion, carrot and scallion in a glossy gluten-free soy sauce and gochujang glaze, finished with sesame oil and toasted sesame seeds. Sweet, salty and lightly spicy, this quick eomuk bokkeum is served hot over steamed rice as a side or light main.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
382Calories
18.6gProtein
18.9gFat
34.2gCarbs
13.8gSugar
3.1gFiber
1450mgSodium
38mgChol
2.9gSat Fat
520mgPotassium
75mgCalcium
2.3mgIron
1.4mcgVitamin B12
9mgVitamin C
gluten-free
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Slice the fish cake into strips, thinly slice the onion, julienne the carrot and cut the scallion into 1-inch pieces; mince the garlic.
2
Sauté
Heat the vegetable oil in a wok over medium-high heat. Add the onion and carrot; cook for 2 minutes until the onion turns translucent and begins to soften.
3
Stir-fry
Add the fish cake and garlic; cook over medium-high heat for 2 minutes until the fish cake strips curl slightly and pick up light color at the edges.
4
Bloom
Push the fish cake to the side and add the gochujang to the cleared spot; cook for 20 seconds over medium heat until it darkens slightly, then stir through.
5
Glaze
Pour in the tamari, sugar, rice vinegar and water; toss constantly over medium-high heat for 2 to 3 minutes until the liquid reduces to a glossy coating.
6
Finish
Add the scallion and sesame oil; toss for 15 seconds until the scallion just wilts and turns bright green.
7
Plate
Transfer to a plate, scatter over the toasted sesame seeds and serve immediately alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g Korean fish cake (eomuk)
- 11 onion
- 11 carrot
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp sugar
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
- 1/2 cup120ml water
