This Korean Stir-fried Fish Cake (bokum odeng) recipe is so easy and tasty. Learn how to make this popular Korean fish cake side dish (banchan, 반찬) with our simple recipe.
Stir-fried fish cake is a very popular side dish in Korea. Korean fish cakes are called eomuk (어묵) or odeng (오뎅). Whenever I take my friends or family to a Korean restaurant, the fish cake side dish is usually one of the favorites. Korean fish cake is typically fairly cheap and easy to make, which is why a lot of restaurants will serve this as a complementary side dish.
This fish cake side dish can also be made spicy or non-spicy. Today, we are showing you how to make the non-spicy version. Don’t worry though, the spicy version is in the works. I like both! The non-spicy version is also great for those that are sensitive to spicy foods, or for children.
Korean Stir-Fried Fish Cake (Bokum Odeng) Ingredients
You’re going to need to go to the Asian market to grab some fish cake sheets. You’ll be able to find fish cake sheets in the refrigerated section or the frozen section with the rest of the seafood. We also used a tiny bit of Dasida beef flavor soup stock powder, which can also be easily found in an Asian market or Korean grocery store. Depending on where you live, you might also need to get fish sauce at the Asian market. However, all other ingredients, such as onions, garlic, soy sauce, black pepper, and olive oil are readily available at most local grocery stores or supermarkets.
The cooking process to make this Korean Stir-Fried Fish Cakes is easy and does not take a long time before you have this delicious side dish ready to eat and enjoy. First, you’ll prepare all the ingredients so that they are ready to throw into the pan because the cooking process does not take long, so you’ll want all the ingredients ready to go.
Prepare the fish cakes by cutting them into strips that are about 1” long and 1⁄2” wide pieces. Then you’ll also prepare the two kinds of onions by slicing them, and mince the garlic so they are ready to throw into the frying pan. Grab all of the other ingredients so they’re within reach, such as soy sauce, fish sauce, black pepper, and the Dasida beef flavor soup stock powder.
We hope you enjoy this Korean Stir-Fried Fish Cake (bokum odeng) recipe!
Other Non-Spicy Side Dishes (Banchan) Recipes To Try
Looking for Spicy Side Dishes (Banchan) Recipes?
3 fish cake sheets (about 1 cup), sliced in 1” x ½” pieces
½ yellow onion (about ½ cup), sliced in 1” x ½” pieces
1 green onion, sliced on a diagonal
1 clove garlic, minced
1 tsp soy sauce
¼ tsp black pepper
½ tsp Dasida beef flavor soup stock powder
¼ tsp fish sauce
1 Tbsp olive oil
- In a medium-sized pan on medium-high heat, add in olive oil and start stir-frying the onion for about 2 minutes. Next, add in the fish cake and garlic to the frying pan. Continue to stir fry for another 2-3 minutes.
- Next, add in the rest of the remaining ingredients to the frying pan. Continue to stir fry for about another 2 minutes. Enjoy!
We love seeing your creations from our recipes! Tag us on Instagram at @AsianRecipesAtHome.
Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.