Oil-Free Spicy Fish Cake Stir-fry (Eomuk-bokkeum) Recipe
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This is a clean and delicious fish cake stir-fry (eomuk-bokkeum) made without cooking oil. A savory sauce is first created by boiling soy sauce (jin-ganjang), mirin (미림), minced garlic, oligosaccharide (olligodang), sugar, and oyster sauce. After stir-frying vegetables and fish cakes, homemade chili oil (gochu-gireum) is added to complete the spicy and savory flavor. It's perfect as a side dish for rice or for lunchboxes.
📝 Editor's Notes
As its name suggests, this oil-free spicy fish cake stir-fry (eomuk-bokkeum) is a recipe that boasts a clean and mild flavor by minimizing cooking oil.
Its characteristic feature is first boiling a savory sauce made with soy sauce (jin-ganjang), mirin (미림), and oyster sauce, allowing the flavors to deeply infuse into the fish cakes (eomuk).
Finished with homemade chili oil (gochu-gireum), it offers an exquisite spicy and savory aroma.
It's excellent as a side dish for rice and perfect for lunchboxes.
Anyone can easily make it without complicated steps, so even beginner cooks can enjoy it deliciously.
It will be a warm and enjoyable side dish for the whole family.
🛒 Ingredient Tips
It's important to choose fresh fish cakes (eomuk) with a chewy texture.
Check that the packaging is dry and not overly damp, and always check the expiration date.
For onions, choose those that are firm and have shiny skins.
For green onions (dae-pa), select fresh ones with vibrant green and white parts.
For Cheongyang chili peppers (cheongyang-gochu) and red chili peppers (hong-gochu), pick those with bright colors and no blemishes to fully enjoy their spicy and fresh aroma.
Using seasonal vegetables will make the dish sweeter and more delicious.
🔄 Substitution Guide
Instead of fish cake (eomuk), you can use chicken breast or tofu to increase protein content and reduce fat.
Chicken breast offers a familiar taste, while tofu provides a soft and mild flavor.
If you don't have oyster sauce, you can add a bit more soy sauce and supplement the sweetness with cooking wine (mat-sul) or sugar, or use kelp broth to add umami.
The unique deep flavor of oyster sauce might be slightly reduced, but it will still be delicious.
If Cheongyang chili peppers (cheongyang-gochu) are too spicy for you, try substituting them with shishito peppers (kkari-gochu) or bell peppers to adjust the spiciness.
The taste and aroma will be slightly different, but you can enjoy a crunchy texture.
🥘 Ingredients
👨🍳 Cooking Points
The first key point of this recipe is 'homemade chili oil (gochu-gireum)'.
It's made by heating cooking oil over medium heat until it bubbles, then turning off the heat, letting it cool, and pouring it over Korean chili powder (gochugaru).
This method prevents the chili powder from burning and preserves its unique flavor.
The second is 'boiling the sauce first'.
Boiling the soy sauce (jin-ganjang) and other seasonings first to dissolve the sugar and enhance the umami helps the fish cakes (eomuk) absorb the flavor better, resulting in a deeper taste.
The third is to 'add chili oil (gochu-gireum) at the end'.
Adding chili oil from the beginning can burn the chili, leading to a bitter taste, so it's important to add it at the final stage of cooking to enhance the spicy aroma.
👨🍳 Directions
Slice the fish cake (eomuk) into bite-sized strips. Thickly slice 1 onion, diagonally slice 1 green onion (dae-pa), 2 Cheongyang chili peppers (cheongyang-gochu), and 1 red chili pepper (hong-gochu). Set aside.
Pour a generous amount of cooking oil into a frying pan and heat over medium heat until the edges start to bubble. Turn off the heat and let it cool. Pour the cooled oil into a bowl with Korean chili powder (gochugaru) and mix well to make chili oil (gochu-gireum).
In a bowl, combine 3 tbsp soy sauce (jin-ganjang), 2 tbsp mirin (미림), 1 tbsp minced garlic, 2 tbsp oligosaccharide (olligodang), a pinch of sugar, 1 tbsp oyster sauce, a pinch of black pepper, and a drizzle of sesame oil (chamgireum) to make the sauce.
Add the prepared sauce to a heated frying pan. Stir and boil until the sugar dissolves, reducing the heat to medium.
Add the sliced onion, green onion (dae-pa), Cheongyang chili peppers (cheongyang-gochu), and red chili pepper (hong-gochu). Stir-fry until the vegetables release their fragrance and are slightly cooked.
Add the sliced fish cake (eomuk). Stir-fry, tossing gently, until the fish cake is evenly coated with the sauce.
Add an appropriate amount of the pre-made chili oil (gochu-gireum). Stir-fry until well combined to add a spicy flavor.
Finally, sprinkle with toasted sesame seeds (kkae-sogeum) and mix lightly. The spicy fish cake stir-fry (eomuk-bokkeum) is now complete.
💡 Tips
Stir-frying without cooking oil (for the main dish) results in a cleaner and milder flavor.
Oyster sauce adds umami, and chili oil (gochu-gireum) enhances the spicy flavor.
Boiling the sauce beforehand helps the flavors penetrate the fish cakes (eomuk) more effectively.
Adding chili oil (gochu-gireum) at the beginning may burn the chili and result in a bitter taste, so add it later.
📦 Storage & Reuse
The finished fish cake stir-fry (eomuk-bokkeum) can be stored in an airtight container in the refrigerator for 2-3 days.
Freezing is possible, but the texture of the fish cakes may become a bit chewy, so it's best to consume it as soon as possible.
For freezing, it's more convenient to portion it out.
To reheat, microwave for 1-2 minutes or lightly stir-fry over low heat to enjoy the original taste.
You can also transform leftover stir-fry into delicious fish cake fried rice by adding rice, shredded seaweed, and sesame oil (chamgireum) – definitely give it a try!
🥢 Who This Is For
This spicy fish cake stir-fry (eomuk-bokkeum) is spicy yet mild, making it especially recommended for those who prefer less stimulating side dishes.
It will likely appeal more to adult palates than children's.
It's excellent as a side dish for rice, and also great with a glass of beer when you're feeling hungry.
Serve with warm rice, seaweed soup (miyeok-guk), and steamed egg (gyeran-jjim) to complete a balanced Korean meal.
It's also popular as a lunchbox side dish, so definitely give it a try.
🔥 Nutrition Info
This oil-free spicy fish cake stir-fry (eomuk-bokkeum), based on 10.6 oz (300g) of fish cake, is expected to yield approximately 2-3 servings.
Per serving, it is estimated to have about 250-300 kcal.
Protein can be estimated at about 15-20g, fat at about 10-15g, and carbohydrates at about 20-25g.
Fish cake (eomuk) is a source of protein, while onions, green onions (dae-pa), and chili peppers provide Vitamin C and dietary fiber.
Due to the oyster sauce, which adds umami, the sodium content may be high, so individuals with high blood pressure should be mindful of their intake.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Oil-Free Spicy Fish Cake Stir-fry (Eomuk-bokkeum)?
- Main ingredients include Fish cake (eomuk), Onion, Green onion (dae-pa), Cheongyang chili pepper (cheongyang-gochu), Red chili pepper (hong-gochu). It's important to choose fresh fish cakes (eomuk) with a chewy texture. Check that the packaging is dry and not overly damp, and always check the expiration date. For onions, choose those that are firm and have shiny skins. For green onions (dae-pa), select fresh ones with vibrant green and white parts. For Cheongyang chili peppers (cheongyang-gochu) and red chili peppers (hong-gochu), pick those with bright colors and no blemishes to fully enjoy their spicy and fresh aroma. Using seasonal vegetables will make the dish sweeter and more delicious.
- Q. What are the key tips for making Oil-Free Spicy Fish Cake Stir-fry (Eomuk-bokkeum)?
- The first key point of this recipe is 'homemade chili oil (gochu-gireum)'. It's made by heating cooking oil over medium heat until it bubbles, then turning off the heat, letting it cool, and pouring it over Korean chili powder (gochugaru). This method prevents the chili powder from burning and preserves its unique flavor. The second is 'boiling the sauce first'. Boiling the soy sauce (jin-ganjang) and other seasonings first to dissolve the sugar and enhance the umami helps the fish cakes (eomuk) absorb the flavor better, resulting in a deeper taste. The third is to 'add chili oil (gochu-gireum) at the end'. Adding chili oil from the beginning can burn the chili, leading to a bitter taste, so it's important to add it at the final stage of cooking to enhance the spicy aroma.
- Q. How should I store leftover Oil-Free Spicy Fish Cake Stir-fry (Eomuk-bokkeum)?
- The finished fish cake stir-fry (eomuk-bokkeum) can be stored in an airtight container in the refrigerator for 2-3 days. Freezing is possible, but the texture of the fish cakes may become a bit chewy, so it's best to consume it as soon as possible. For freezing, it's more convenient to portion it out. To reheat, microwave for 1-2 minutes or lightly stir-fry over low heat to enjoy the original taste. You can also transform leftover stir-fry into delicious fish cake fried rice by adding rice, shredded seaweed, and sesame oil (chamgireum) – definitely give it a try!
- Q. How many calories are in Oil-Free Spicy Fish Cake Stir-fry (Eomuk-bokkeum)?
- This oil-free spicy fish cake stir-fry (eomuk-bokkeum), based on 10.6 oz (300g) of fish cake, is expected to yield approximately 2-3 servings. Per serving, it is estimated to have about 250-300 kcal. Protein can be estimated at about 15-20g, fat at about 10-15g, and carbohydrates at about 20-25g. Fish cake (eomuk) is a source of protein, while onions, green onions (dae-pa), and chili peppers provide Vitamin C and dietary fiber. Due to the oyster sauce, which adds umami, the sodium content may be high, so individuals with high blood pressure should be mindful of their intake.
- Q. Can I substitute ingredients in Oil-Free Spicy Fish Cake Stir-fry (Eomuk-bokkeum)?
- Instead of fish cake (eomuk), you can use chicken breast or tofu to increase protein content and reduce fat. Chicken breast offers a familiar taste, while tofu provides a soft and mild flavor. If you don't have oyster sauce, you can add a bit more soy sauce and supplement the sweetness with cooking wine (mat-sul) or sugar, or use kelp broth to add umami. The unique deep flavor of oyster sauce might be slightly reduced, but it will still be delicious. If Cheongyang chili peppers (cheongyang-gochu) are too spicy for you, try substituting them with shishito peppers (kkari-gochu) or bell peppers to adjust the spiciness. The taste and aroma will be slightly different, but you can enjoy a crunchy texture.
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