Omuk bokkeum, or Korean fish cake stir-fry, is a vibrant and flavorful dish that's both incredibly easy to make and surprisingly satisfying. This beloved Korean street food staple boasts a delightful chewiness from the fish cakes, enhanced by a rich and savory sauce. Whether you're a seasoned Korean food enthusiast or a curious newcomer, omuk bokkeum offers a quick and delicious meal perfect for a weeknight dinner or a fun weekend snack. Its versatility shines through in the adaptable ingredient choices, allowing you to customize the dish to your preferences.
This recipe explores two distinct approaches to omuk bokkeum, showcasing the subtle differences in taste and texture achieved through varying cooking methods and ingredient combinations. From the classic sweet and savory rendition to a spicier, more complex version, you'll discover the beauty of this simple yet endlessly customizable dish. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Frying pan
Ingredients
- Fish cakes (Omuk): 4 pieces (170g)
- Onion: 1/2 small
- Scallion: 1, cut into 1-inch pieces
- Carrot: 10-12 thin slices
- Green pepper (or Serrano/Jalapeno): 1
- Red pepper: 1/2 small (optional, for spicy version)
- Water: 1/2 cup
- Soy sauce: 2 tbsp
- Mirin (Korean cooking wine): 1/2 tbsp
- Minced garlic: 1/2 tbsp
- Chojon bulyat (brown malt syrup) or brown sugar: 1/2 tbsp
- Gochujang (Korean red pepper paste): 1 tsp (spicy version)
- Gochugaru (Korean red pepper flakes): 1 tbsp (spicy version)
- Sesame oil: less than 1/2 tbsp
- Sesame seeds: sprinkle
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut fish cakes into strips for the non-spicy version, and into triangles for the spicy version.
- Rinse fish cakes under hot water for 5 seconds to remove residue.
- thinly slice onion, cut scallions and carrots.
- For spicy version, remove seeds from green and red peppers and cut into strips.
Step 2. Stir-fry Fish Cakes
- Heat frying pan on high heat with oil. Add onions, salt, and pepper; sauté for 1 minute.
- Add fish cakes and stir-fry for 1-2 minutes until lightly golden brown.
Step 3. Add Marinade and Vegetables
- Push fish cakes to one side and add marinade, scraping up any browned bits. Stir and cook for 30 seconds.
- Add scallions and carrots (and peppers for spicy version); cook for another minute.
Step 4. Finish and Serve
- Drizzle with sesame oil, toss, and serve garnished with sesame seeds.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Don't call Korean fish cakes 'odeng'; the correct term is 'omuk'.
- Omuk Bokkeum makes a great 'anju' (side dish for alcohol).
Nutrition
- N/A
FAQs
1. Can I use other types of fish cakes besides the ones specifically mentioned?
Absolutely! Many types of fish cakes work well. Just be mindful that different cakes have varying textures and thicknesses, so adjust cooking time accordingly.
2. What can I substitute if I don't have gochujang?
While gochujang provides a unique flavor, you can substitute with a mix of chili garlic sauce and a touch of brown sugar to approximate the sweet and spicy element. Adjust to your taste.
With its simple ingredients and adaptable flavors, omuk bokkeum is a dish that's easily mastered and endlessly enjoyable. Experiment with different vegetables, sauces, and spice levels to create your own signature version. So, fire up your pan and savor the deliciousness of this versatile Korean classic!