Korean Stir-Fried Fish Cakes in Gochujang

Ingredients

• 400 g eomuk (Korean fish cake), rectangular or tubular
• 1 whole medium yellow onion
• 1 whole medium carrot
• 1 whole medium zucchini
• 2 whole green onion (scallion)
• 3 whole garlic cloves
• 2 tablespoon gochujang (Korean red chili paste)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon honey or sugar
• ½ tablespoon rice vinegar
• 2 tablespoon vegetable oil
• ½ tablespoon sesame oil
• 1 tablespoon sesame seeds (white or black)
• ¼ cup water

Instructions

1. 1

   Prepare all your ingredients so you can work quickly once the pan heats. Cut the 400 g block of eomuk on a cutting board into half-moons about 1/4-inch thick — these cook faster and give you more surface area for browning. If the eomuk is tubular, halve it lengthwise first, then slice into half-moons.

2. 2

   Dice the medium yellow onion into 1/2-inch pieces. Cut the medium carrot into matchsticks about 2 inches long and 1/4-inch thick — they'll cook evenly and add a pleasant crunch. Slice the medium zucchini into half-moons about 1/4-inch thick.

3. 3

   Trim the green onions (scallions) and cut the white and light green parts into 1-inch pieces; set the dark green tops aside for garnish. Peel and finely mince 3 garlic cloves on a cutting board.

4. 4

   In a small bowl, whisk together 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon honey, and 0.5 tablespoon rice vinegar until smooth — this is your sauce base. Add 0.25 cup water to the bowl and stir until combined.

5. 5

   Set a 12-inch skillet or wok over medium-high heat. Let it preheat for 1 minute, then add 2 tablespoons vegetable oil. When the oil shimmers and barely smokes at the edges, carefully add the eomuk slices in a single layer — they should sizzle immediately.

6. 6

   Let the fish cakes sit undisturbed for 2-3 minutes until the bottom edges turn light golden — this creates a slight crust that holds flavor. Stir and cook for another 2 minutes, then transfer to a clean plate. You want them lightly browned but not cooked through; they'll finish cooking with the vegetables and sauce.

7. 7

   Add 1 tablespoon more vegetable oil to the same skillet and return heat to medium-high. Add the diced onion and cook, stirring occasionally, until it turns translucent at the edges, about 3 minutes. You'll smell the sweet onion fragrance intensify.

8. 8

   Add the minced garlic to the onion and stir constantly for 30 seconds — the raw garlic edge will soften. Stir in the carrot matchsticks and zucchini slices, cooking for 2-3 minutes until the vegetables just begin to soften but still have a slight bite. The kitchen should smell intensely garlicky and vegetal.

9. 9

   Return the eomuk to the skillet and pour in the gochujang sauce mixture. Stir everything together gently but thoroughly, making sure the sauce coats each piece. Cook for 2-3 minutes over medium-high heat, stirring occasionally, until the sauce reduces slightly and clings to the ingredients. The liquid should reduce from soupy to glossy.

10. 10

    Add the white and light green parts of the green onions and 0.5 tablespoon sesame oil. Toss everything together for 30 seconds until the sesame oil is evenly distributed and the green onions soften slightly.

11. 11

    Transfer the eomuk bokkeum to a serving plate or bowl. Scatter 1 tablespoon sesame seeds across the top and garnish with the reserved dark green scallion tops for freshness and color. Serve immediately while hot — this dish is best enjoyed right off the stove when the sauce still clings to everything.

Tools you’ll need

• cutting board
• chef's knife
• 12-inch skillet or wok
• wooden spoon or spatula
• small mixing bowl
• whisk
• serving plate or bowl

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