Spicy Seafood Cake Skillet
Crispy Korean fish cakes tossed in a garlicky gochujang glaze with squid and vegetables. Ready in 20 minutes — the TikTok version of eomuk bokkeum.
- Total time
- 20 min
- Servings
- 2
- Calories
- 240
- Protein
- 24g
Ingredients
- 8 oz Korean fish cakes (eomuk), cut into 2-inch pieces
- 6 oz squid, cleaned and sliced into rings
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- ½ tbsp sugar
- 3 cloves garlic, minced
- 1 whole scallion, sliced (white and green parts separated)
Instructions
- 1
Stir together gochujang, soy sauce, sugar, and 2 tbsp water until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add fish cakes and squid. Sear without stirring for 2 minutes until edges start to brown and curl.
- 4
Add minced garlic and white scallion parts. Stir constantly for 30 seconds until fragrant.
- 5
Pour in the gochujang sauce and toss everything until coated, about 2 minutes. Sauce should glaze and thicken slightly.
- 6
Top with green scallion slices and serve immediately over rice or with crusty bread.
Tools you’ll need
- 12-inch skillet
- small bowl
- wooden spoon or spatula
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