Recipe: Stir-Fried Fish Cake

Written by Joe Wabe.

Eomuk (어묵) or fish cake, was introduced into Korea during the Japanese occupation. The exact origin of this product is unclear, but its main ingredient, which is a paste made from corvina or cuttlefish mixed with sugar, flour, salt, and starch, has been around in Asia for centuries..

The booming of the eomuk industry in Korea began after the 1950s, when the first processing plant by the name of Samjin Fish Cake was founded. From there, its popularity spread slowly, reaching a high point in the 1990s in Busan, when it became trendy for food trucks to serve it on the streets along with a hot broth in a paper cup. It became one of the most popular street foods in the winter season. Still in contemporary Korea, the eomuk from Busan is considered one of the best in the nation.

Eomuk comes in different types and shapes and is also known as odeng (오뎅); however, for this dish I prefer using the rectangle flat shape, which is the most commonly used. Stir-fried fish cake is one of my favorite banchan (반찬) or side dishes. I always feel excited when a meal is served and this side dish comes along. Admittedly, it is hard to stop eating. It is very tasty and goes well with any main dish in any season, and is also very easy to prepare. This dish can be made mild or spicy according to people’s tastes and, for some, their mood (e.g., many Koreans crave spicy food when feeling blue).

Let’s start this spring simple with an elegant recipe!

Ingredients (Serves 6)

5 sheets of eomuk (fish cake)
1/2 of a medium size carrot cut in julienne strips
1 tablespoon of minced garlic
1 green onion chopped in tiny “coins”
1 small pack of Vienna style sausages (optional)
1 red pepper
1 medium sliced onion
2 tablespoons of soy sauce
2 tablespoons of corn syrup
1 tablespoons of red pepper flakes
A pinch of black pepper
2 tablespoons of sesame seed oil
1 tablespoon of sesame seed

Preparation

Before preparation, boil a pot of water. After it has reached the boiling point, turn off the heat and put in the fish cake sheets for about three minutes. Drain, let it cool, and then cut it into cubed slices or desirable sizes. Heat a frying pan and add a tablespoon of sesame oil over medium heat. Add and stir-fry the sausages first for about two minutes, then add the fish cakes. Continue stir-frying for another two minutes and then add the rest of the vegetables plus one more tablespoon of sesame seed oil. At this point, you can add the soy sauce and stir for a minute, followed by the syrup, then the red pepper power, and continue stirring for the next two to three minutes. Finally, add the sesame seeds and black pepper, stir for another minute, and turn the heat off. Let it cool down before serving.

THE AUTHOR

Joe Wabe is a Gwangju expat, who has been contributing to the GIC and the Gwangju News for more than ten years with his work in photography and writing.