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Stir-Fried Fish Cake with Vegetables
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Stir-Fried Fish Cake with Vegetables

Korean: 어묵볶음

"Quick Korean stir-fried fish cake with fresh vegetables. Easy weeknight dinner packed with protein and vibrant flavors."

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Estimated Nutrition

Calories 180 kcal
Carbs 18g
Protein 12g
Fat 6g

Ingredients

  • Fish cakes (eomuk)

    200g

  • Onion

    1/2 medium

  • Carrot

    1/4

  • Green bell pepper

    1/4

  • Vegetable oil

    1 tbsp

  • Soy sauce

    1.5 tbsp

  • Sugar

    1 tsp

  • Garlic

    1 clove, minced

  • Sesame seeds

    1 tsp

  • Water

    3 tbsp

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Local Substitutes

Instead of Fish cakes (eomuk)

Use: Imitation crab sticks or surimi-based products

Reason: Similar texture and mild seafood flavor

Instead of Soy sauce

Use: Tamari or coconut aminos

Reason: Alternative umami base

Instead of Sesame seeds

Use: Sunflower seeds

Reason: Similar nutritional profile and crunch

🧑‍🍳 Cooking Instructions

  1. 1

    Slice fish cakes into 1/4-inch thick pieces

  2. 2

    Cut onion, carrot, and bell pepper into bite-sized pieces

  3. 3

    Heat oil in a large skillet over medium-high heat

  4. 4

    Add minced garlic and stir for 30 seconds until fragrant

  5. 5

    Add fish cakes and stir-fry for 2 minutes

  6. 6

    Add all vegetables and stir-fry for 3-4 minutes

  7. 7

    Mix soy sauce, sugar, and water; pour into skillet

  8. 8

    Toss everything together and cook for 2 more minutes until sauce thickens slightly

  9. 9

    Transfer to serving dish and sprinkle with sesame seeds

Serve in a Korean School Tray

Stainless steel compartment trays keep your meals fresh and authentic.

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