Stir Fried Fish Cakes

Made with a few simple ingredients, this Stir Fried Fish Cakes recipe comes together in no time! A popular side dish (banchan) at Korean restaurants, this fish cake recipe comes together easily at home!

I’m high key obsessed with the side dishes that Korean restaurants serve. Banchans make meal time so fun as I love how you can have a variety of dishes to enjoy and you can mix and match multiple side dishes so each meal is different, even if you’re simply reheating the same meal. Some of my favourites are this fish cake recipe, seasoned spinach, mayak eggs, and Korean potato salad!

Why You’ll Love This Side Dish Recipe

• It’s the perfect side dish to make ahead of time as it can be enjoyed chilled, straight from the fridge, or reheated!
• It comes together quickly in a few simple steps. Simply add everything to a skillet and stir fry until it’s cooked to your liking.
• You can customize this stir fry fish cake recipe however you want! Add more vegetables to it so it’s more filling!

Ingredients You’ll Need

• fish cakes — you can find this in the freezer section of a Korean grocery store. It’s usually made with surimi and comes in different shapes and sizes. I get the sheet ones and cut them into rectangles.
• oil — you can use olive oil or sesame oil to saute the onions in.
• onions — I sliced a small yellow onion. Feel free to use more or less.
• garlic & green onions — the more the merrier! I always have frozen green onions and minced garlic so this recipe comes together easily without me having to run to the store.
• soy sauce — I recommend using low sodium soy sauce.
• mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
• sesame oil — I like to use pure sesame oil for this recipe.
• oligo syrup — this is a rich and sweet rice syrup. If you do not have this, swap it with honey.
• sesame seeds — I always use toasted sesame seeds for the best flavour.

How to Make Stir Fried Fish Cakes

• Boil water and pour over the fish cakes in a fine mesh strainer.
• In a skillet over medium-high heat, add oil and saute the onions for 2 minutes. Then add the garlic and green onions. Continue to saute for another minute.
• Add the fish cakes to the skillet and saute for another minute before adding the soy sauce, mirin, sesame oil, and oligo syrup. Saute until everything is evenly coated.
• Top with sesame seeds and toss to combine.

Recipe Tips and Notes

• Other ingredients you can add are sliced pepper, carrots, or bell peppers.
• Feel free to add more soy sauce for a darker colour. You can also stir fry the fish cakes for longer if you want them to be a bit more crisp.
• Feel free to cut the fish cakes as thinly as you prefer!

Make Ahead Tips

• Meal prep: once cooled, store the cooked fish cakes in an airtight container for up to 4 days in the fridge.
• Reheat: You can reheat the stir fried fish cakes in the skillet or microwave. You can also skip reheating it and enjoy leftovers chilled.

Stir Fried Fish Cakes (Eomuk Bokkeum)

Made with a few simple ingredients, this Stir Fried Fish Cakes recipe comes together in no time! A popular side dish (banchan) at Korean restaurants, this fish cake recipe comes together easily at home!

5 from 1 vote

Print Rate

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 4 servings

Ingredients

• 4 to 5 sheets fish cakes, cut into bite-sized pieces
• 1 tbsp oil
• ½ onions, sliced
• 2 cloves garlic, minced
• 2-4 stalks green onions
• 2 tbsp soy sauce, low sodium
• 1 tsp mirin
• 2 tsp sesame oil
• 1 tbsp oligo syrup, or honey
• 1 tbsp sesame seeds

Equipment

• Large skillet

Instructions

• Boil water and pour over the fish cakes in a fine mesh strainer.
• In a skillet over medium-high heat, add oil and saute the onions for 2 minutes. Then add the garlic and green onions. Continue to saute for another minute.
• Add the fish cakes to the skillet and saute for another minute before adding the soy sauce, mirin, sesame oil, and oligo syrup. Saute until everything is evenly coated.
• Top with sesame seeds and toss to combine.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Author: Carmy

Course: Side Dish

Cuisine: Korean

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