Easy Korean Stir-Fried Fish Cake and Carrots (Eomuk Bokkeum)

Easy Korean Stir-Fried Fish Cake and Carrots (Eomuk Bokkeum) – Perfect Korean Side Dish for Gimbap

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Pastel de Pescado Coreano Salteado con Zanahorias (Eomuk Bokkeum)
https://tysoonkorea.blogspot.com/2026/08/pastel-de-pescado-coreano-salteado-con.html
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What Is This Korean Dish?

Korean Stir-Fried Fish Cake and Carrots, known as Eomuk Bokkeum (어묵볶음), is a simple Korean side dish made with fish cake, carrots, onion, and green onion. Fish cake, or eomuk, is a familiar ingredient in Korean home cooking and is commonly served as a banchan, one of the small side dishes enjoyed with rice.

In this recipe, the fish cake and vegetables are cut into thin matchsticks and quickly stir-fried. Soy sauce provides a savory flavor, while oligosaccharide syrup adds a mild sweetness. Sesame oil and toasted sesame seeds give the finished dish a rich, nutty aroma. The combination of tender fish cake and lightly cooked vegetables makes it flavorful without being heavy. Because the ingredients are cut into thin strips, this dish is also especially convenient to use as a filling for homemade gimbap.

Why You'll Love This Recipe?

This recipe turns simple ingredients into a savory, slightly sweet, and nutty Korean side dish. The carrots retain a pleasant texture while the fish cake absorbs the seasoning as everything cooks together.

It is easy to prepare, works well as an everyday banchan, and can be stored in the refrigerator for several days. Serve it with steamed rice and other Korean dishes, or use it as a flavorful filling for homemade gimbap.

Ingredients

• 200 g fish cake
• 200 g carrot
• 50 g onion
• 50 g green onion (scallion)
• 5 tsp cooking oil
• 1 tsp regular soy sauce
• 1 tsp oligosaccharide syrup
• 1/4 tsp flavored salt (MSG salt / mat-sogeum)
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

How to Make It

Step 1

Cut the fish cakes, carrots, and onion into uniform matchsticks (julienne). Finely chop the green onion.

Step 2

Heat a pan, add 5 tsp cooking oil, and stir-fry the julienned carrots with 1/4 tsp flavored salt over medium heat.

Step 3

Once the carrots begin to soften, add the fish cakes, onion, 1 tsp regular soy sauce, and 1 tsp oligosaccharide syrup, then stir-fry evenly.

Step 4

When the onions turn translucent, add the green onion and stir-fry briefly. Turn off the heat, drizzle 1 tsp sesame oil, and mix well using the residual heat.

Step 5

Sprinkle 1 tsp toasted sesame seeds and serve.

🎥 Watch how to make this recipe step by step  

Storage

Store in an airtight container in the refrigerator.

It keeps well for 3–4 days.

Reheat lightly in a pan or microwave before serving.

Ingredient Substitutions for International Readers

Fish cake → Use other types of fish cake
If the exact type of Korean fish cake is unavailable, use another firm type of fish cake that can easily be sliced into thin strips.

Oligosaccharide syrup → Honey or corn syrup
If Korean oligosaccharide syrup is difficult to find, honey or corn syrup can be used instead.

Flavored salt (MSG salt) → Regular salt
If Korean flavored salt (mat-sogeum) is unavailable, use a pinch of regular salt.

Frequently Asked Questions (FAQ)

Q. Can I make it less salty?
A. Reduce the amount of soy sauce or flavored salt.

Q. Can I add other vegetables?
A. Yes. Bell peppers or cabbage work well.

Q. Can I use this as a gimbap filling?
A. Yes. It works well as a flavorful filling for gimbap.

🍲 Related Korean Recipes

1. Easy Authentic Korean Gimbap Recipe – Classic Korean Seaweed Rice Rolls

2. How to Roll Korean Gimbap: Easy Step-by-Step Guide

3. Easy Korean Braised Burdock Root (Ueongchae Jorim)

Enjoy your Korean cooking! 👨‍🍳