Eomuk-bokkeum 어묵볶음 (Stir Fried Fish Cakes)

This is one of the most common side dishes you will see at Korean restaurants and it was a highly requested recipe! 

I love love love fish cakes! This is my favorite way to prepare them, although I do also really enjoy fish cakes in my tteokbeokki. This dish is such a life saver on days that I don’t feel like cooking and need a hearty meal before heading into work. I just eat this with a bowl of rice and it is so satisfying. 

Eomuk bokkeum is also often called Odeng bokkeum (오뎅볶음). To be honest, I’ve actually never heard the name eomuk bokkeum until I decided to make a recipe video for it. I grew up calling it odeng. I’m not sure if this is a regional thing but my family is from Busan and we say “odeng.” 



I am going to show you how to make the spicy version, but you can also make this mild by omitting the gochujang and adding more soy sauce instead.  I don’t think Korean peppers are particularly spicy, but you can leave those out too if you really don’t like spicy things. 

Types of fish cakes:

  • For this recipe, I usually use fish cake sheets (see below). 

  • Fish cakes can also come in other shapes and sizes- fish balls, cylindrical sticks, rounded cakes, etc. You can use all of these! Just make sure you slice them thinly.

  • If you can’t find any fish cakes, stay tuned for my fish cake recipe. I am currently working on one made from scratch. 

Watch how to make it

Eomuk-bokkeum 어묵볶음 (Stir fried fish cakes)

Stir fried fish cake side dish
5 from 1 vote
Total Time 10 mins


  • 8 oz fish cake sheet sliced thinly
  • 1/4 cup carrot sliced thinly
  • 1/4 onion sliced thinly
  • 1 garlic clove minced
  • 1 green onion chopped
  • 1 Korean pepper sliced
  • 2 tbsp neutral oil
  • 1 tsp sesame seeds


  • 1 tbsp soy sauce
  • 1 tbsp gochujang (Korean pepper paste) omit for non-spicy version
  • 2 tsp mirin
  • 1 tsp sesame oil
  • 2 tsp rice syrup or honey


  • Heat up a pan on low heat with oil.
  • Add the green onions and garlic and cook until fragrant.
  • Add the fish cakes and stir fry for 1 minute.
  • Add the onion, carrot, and pepper. Stir fry for another minute.
  • Make a hole in the middle of the pan and add the sauce. Let it bubble up a little and then mix everything together.
  • Stir fry for one more minute. I like my veggies to be soft but still have a little crunch to them.
  • Top with sesame seeds


  • To make the non-spicy version, just leave out the gochujang. I don't think Korean peppers are spicy at all but you can leave those out too if you want.
  • This will last in the fridge for up to 5 days. You do not have to reheat it to serve but you can if you prefer.
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This Post Has One Comment

  1. Eunyoung Lee

    5 stars
    I grew up saying “odeng” too! But I think that’s one of those Japanese words that the Korean govt has tried to replace with Korean words. There are a lot of Korean words that are actually Japanese derived from the Japanese occupation of Korea. My parents still say the “Japanese” words and it’s hard to change for me too!

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