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Korean Fish Cake Side Dish

Learn how to make this popular Korean fish cake side dish!

Korean fish cake side dish | MyKoreanKitchen.com

Korean fish cake stir fry is a very popular Korean side dish (banchan, 반찬) in Korea.

Korean fish cake is called eomuk (어묵) or odeng (오뎅), so Korean fish cake stir fry is called Eomuk Bokkeum, 어묵볶음 or Odeng Bokkeum, 오뎅볶음.

Korean fish cake is very cheap and making side dishes with it is also easy and quick. For these reasons, lots of Korean restaurants commonly serve this as a complimentary side dish.

My mom also used to make this at least once a week. As with many Korean side dishes, she often made it in a big batch, so it lasted us for a few days (like 5 to 6 days) in the fridge.

But, I prefer making enough to last 2 to 3 days as it gets less tasty as time goes by, in my opinion. Also, if you eat too much of the same side dish for too long, you can get sick of it. Lol. (At least, that’s how I feel about it.)

You can make fish cake side dish spicy or non-spicy too. Obviously, the non-spicy version is particularly popular amongst kids, but I love them both! They have different tastes and merits.

Korean spicy fish cake | MyKoreanKitchen.com

Korean fish cake side dish is typically made with rectangular fish cake sheets, but you can also make them with other shaped fish cakes. Just thinly slice them so that it’s easy to bite and also so the sauce penetrates well during cooking.

You can easily get Korean fish cake from a Korean grocery store. You can also try using oden from a Japanese grocery store too.

If you have no luck finding them, make Korean fish cake from scratch using this recipe. I’ve got you covered! 😉

Anyway, I hope you enjoy making Korean fish cake side dish! Also, let us know, whether you prefer the spicy version or non-spicy version below. I’m interested!

PS. If you like this recipe, you might also like to try Korean fish cake soup and Korean spicy rice cake recipe.

Korean fish cake recipe. How to Make Korean fish cake side dish | MyKoreanKitchen.com

Ingredients for 2 servings

Korean fish cake ingredients
Main

  • 2 Korean fish cakes (110 g / 3.9 ounces), rinsed briefly under hot running water and thinly sliced
  • 20 g / 0.7 ounces onion, thinly sliced
  • 20 g / 0.7 ounces green bell peppers / capsicum, thinly sliced
  • 10 g / 0.4 ounces yellow bell pepper / capsicum, thinly sliced
  • 10 g / 0.7 ounces red bell pepper / capsicum, thinly sliced
  • Some cooking oil (I used rice bran oil)

*You don’t have to follow the exact color and / or combination of the vegetables. As long as the total weight of the vegetables is net 60 g / 2 ounces, that’s fine.

** Other popular vegetables alternative – carrots and zucchini (Note that these take longer to cook through than bell peppers / capsicum and onion)

Korean Fish Cake Side Dish Sauce – Choose between option 1 and 2

Option 1. Korean fish cake sauce (Mix these together in a bowl)

Option 2. Korean spicy fish cake sauce (Mix these together in a bowl)

  • 2 tsp gochujang (Korean chili paste)
  • 1 tsp soy sauce
  • 2 tsp honey
  • 1 tsp rice wine
  • 1/2 tsp minced garlic
  • 1 tsp sesame oil

*1 Tbsp = 15 ml

How to Make Korean Fish Cake Side Dish

1. Heat up a skillet / wok and once heated, add some cooking oil.

2. Add all the vegetables and stir them until they are lightly wilted (about 1 min). Add the fish cake and stir it for about 2 minutes.

Korean fish cake stir fry

3. Add your choice of seasoning sauce and stir it quickly (about 30 seconds) and evenly. Remove it from the heat. Serve.

Make Korean fish cake side dish

A popular Korean banchan - Korean fish cake side dish | MyKoreanKitchen.com


Korean fish cake side dish | MyKoreanKitchen.com

Korean Fish Cake Side Dish

Korean fish cake side dish recipe
5 from 14 votes
Print Pin Rate Save
Course: Side dishes
Cuisine: Korean
Keyword: fish cakes
Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
Servings: 2
Calories: 233kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 2 fish cake sheets , rinsed briefly under hot running water and thinly sliced
  • 20 g onion , thinly sliced
  • 20 g green bell pepper / capsicum, thinly sliced
  • 10 g yellow bell pepper / capsicum, thinly sliced
  • 10 g red bell pepper / capsicum, thinly sliced
  • Some cooking oil (I used rice bran oil)

OPTION 1. KOREAN FISH CAKE SAUCE (MIX THESE TOGETHER IN A BOWL)

OPTION 2. KOREAN SPICY FISH CAKE SAUCE (MIX THESE TOGETHER IN A BOWL)

Instructions

  • Heat up a skillet / wok and once heated, add some cooking oil.
  • Add all the vegetables and stir them until they are lightly wilted (about 1 min). Add the fish cake and stir it for about 2 minutes.
  • Add your choice of seasoning sauce and stir it quickly (about 30 seconds) and evenly. Remove it from the heat. Serve.

Notes

*You don’t have to follow the exact color and / or combination the vegetables. As long as the total weight of the vegetables is net 60 g / 2 ounces, that’s fine.
** Other popular vegetables alternative – carrots and zucchini (Note that these take longer to cook through than bell peppers / capsicum and onion)

Nutrition Info (per serving)

Calories: 233kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 504mg | Potassium: 19mg | Sugar: 6g | Vitamin A: 195IU | Vitamin C: 24.3mg | Iron: 0.2mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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