Eomuk bokkeum (어묵볶음) is one of those classic Korean side dishes that almost every household makes a little differently. Some versions are sweet and mild, others are spicy with gochugaru or gochujang, and some include vegetables like bell peppers or green chili. This one is my go-to; simple, savory, and just a little sweet, with tender fish cakes coated in a glossy soy-based sauce.
It’s one of the most popular banchan (side dishes) you’ll find in Korean lunch boxes or at restaurants, and for good reason. It takes less than 15 minutes to make, tastes amazing both hot and cold, and keeps well in the fridge for a few days. Serve it with rice for a quick meal, or pair it with other side dishes for the ultimate Korean home-style spread.
Slice the fish cakes into bite-sized pieces. If you prefer a cleaner taste, blanch them briefly in boiling water for 20–30 seconds to remove excess oil, then drain well.
Heat oil in a wok or frying pan over medium heat. Add the minced garlic, sliced carrot, and onion, and stir-fry for about 1 minute until fragrant.
Add the sliced fish cakes to the pan along with soy sauce, oyster sauce, sugar, and gochugaru (if using). Toss everything together for 3–4 minutes until the onion turns translucent and the fish cakes are evenly coated.
Turn off the heat and drizzle in the sesame oil. Give it one last toss, then sprinkle with toasted sesame seeds. Serve warm, or let it cool and store in an airtight container for up to 3 days.