Korean Fish Cake Fried Rice
Eomuk bokkeumbap is a Korean fried rice made with diced fish cake, carrot, egg, and soy sauce - a dish built for the days when the pantry holds just the basics. The fish cake develops a lightly crisp edge when stir-fried in oil, releasing its mild, briny savoriness into the rice. Egg is scrambled on one side of the pan before being folded into the rice, adding richness without complicating the flavor. Soy sauce seasons the grains while a drizzle of sesame oil at the end gives the whole dish a glossy, nutty finish. Green onion tossed in just before plating contributes a fresh bite. The entire preparation takes about ten minutes from start to finish, making it one of the quickest rice dishes to pull together when no shopping trip is possible. It works well as a simple lunch or an after-school snack for children.
Adjust Servings
Instructions
- 1
Dice fish cake into small pieces.
- 2
Stir-fry fish cake and carrot in oil.
- 3
Add beaten egg and scramble.
- 4
Add rice and soy sauce, stir-fry on high heat.
- 5
Finish with sesame oil and green onion.
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Nutrition (per serving)
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