Korean Busan-Style Soy Fish Cake Stir-Fry
Busan - Korea's largest port city - is synonymous with eomuk, pressed fish cake sold at Gukje-sijang market. This version stir-fries sliced fish cake with onion and cheongyang chili in soy sauce, sugar, and cooking wine. Onion cooks first to release its sugars before the fish cake absorbs the glaze. Cheongyang chili adds sharp, lingering heat distinguishing this from milder Seoul versions. Cools well and holds up for hours in lunchboxes.
Adjust Servings
Instructions
- 1
Slice fish cake into strips, then slice onion and chili to similar thickness.
- 2
Combine soy sauce, cooking wine, sugar, and garlic to make a sauce.
- 3
Heat oil in a pan and stir-fry onion for 1 minute to release sweetness.
- 4
Add fish cake and stir-fry for 2 minutes, then add sauce and coat quickly over medium heat.
- 5
Add chili, stir-fry for 1 more minute, then finish with sesame seeds.
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