Eomuk Bokkeum

Ingredients

• 8¾ ozKorean fish cakesheets or mixed types, cut into bite-size pieces
• 2¾ ozOnionthinly sliced
• 2 clovesGarlicminced
• 2Spring onioncut into pieces; Asian leek works as substitute
• 2Green chilisliced into rings or strips
• 2⅛ ozBell pepperred or yellow, thinly sliced, for colour (optional)
• 2 tbspSoy saucefor the seasoning sauce
• 1 tbspRice winemirin or cooking rice wine
• 1 tbspsyrupfor gloss; corn syrup or honey work as substitutes
• 1 tspSugarmore if a sweeter result is desired (optional)
• 2 tbspcooking oilfor stir-frying
• 1 tbspSesame oildrizzled in at the end
• 1 tbspSesame seedstoasted, for sprinkling
• 3⅓ tbspWaterfor a juicier sauce
• Black pepperfreshly ground
• 1 tbspGochugaruonly for the spicy version (optional)
• 2 tspGochujangfor the chili paste version of the sauce (optional)
• 1 tspOyster saucefor extra depth in the sauce (optional)

Method

1. Thaw the fish cakes, or blanch them briefly in hot to boiling water, then drain them well.
2. Cut the drained fish cakes into bite-size strips.
3. Thinly slice the onion, spring onion, green chili and, if you're using it, the bell pepper, and mince the garlic.
4. Stir together the soy sauce, rice wine, oligosaccharide syrup and sugar if you want it sweeter, then season with black pepper.
5. Heat the cooking oil in a pan and fry the garlic, onion, spring onion and, if using, the bell pepper for 1 to 3 minutes, until fragrant.
6. Add the fish cakes and stir-fry for another 1 to 3 minutes, until they've softened and picked up a little colour.
7. Pour in the seasoning sauce, along with the water if you like, and let it bubble down while stirring until everything is coated and shiny.
8. Add the green chili right at the end so it keeps some bite.
9. Take the pan off the heat, drizzle with sesame oil, scatter over the toasted sesame seeds and serve warm or cooled with rice.

Tips and variations

For heat, stir gochugaru into the sauce; for something deeper and punchier, build the sauce on gochujang with honey instead of the plain soy version, and a teaspoon of oyster sauce adds extra depth. If you want it mild and colourful, skip the chilies and use bell pepper or carrot instead. You can skip the blanching altogether and simply rinse the fish cakes with hot water or let them thaw. A splash more water in the pan makes the result juicier and the sauce silkier, and a little corn syrup at the end gives you a high-gloss glaze. Serve eomuk bokkeum as banchan next to rice, a fried egg and a bowl of soup.