Ryu Soo-young's Spicy Fish Cake Stir-fry (Eomuk-bokki)
A super simple recipe by Fun-staurant's Chef Ryu Soo-young. Fish cakes are sliced like long noodles and simmered in a rich, sweet, and spicy tteokbokki-style sauce.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Square Fish Cakes6 sheets (240g)
- Green Onion2 stalks
- Garlic3 cloves
- Cooking Oil2T
🥣 Sauce & Seasoning
- Sugar2T
- Jin Soy Sauce2T
- Red Pepper Powder2T
- Red Pepper Paste1T
- Water200ml
🌿 Toppings & Garnish
- Toasted Sesame Seeds1t
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Square Fish Cakes | Crab Sticks or Fried Tofu Pockets | Substitute in a 1:1 ratio; provides a similar texture, though the umami profile differs slightly. |
| Red Pepper Powder | Crushed Red Pepper or Paprika Powder mixed with Cayenne Pepper | Substitute in a 1:1 ratio; may have a coarser texture and a sharper, cleaner spiciness. |
| Red Pepper Paste | 1T Sriracha Sauce + 1/2t Miso Paste + 1/2t Honey | Use as a 1:1 replacement; less thick and sticky than Gochujang, but mimics the spicy and sweet balance. |
| Jin Soy Sauce | Regular Soy Sauce or All-purpose Soy Sauce (e.g., Kikkoman) | Substitute in a 1:1 ratio; very minimal difference in flavor and saltiness. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Rinse square fish cakes in warm water to remove excess oil, then slice into 1cm-wide long noodle strips. Cut green onions in half lengthwise into 5cm pieces, and slice garlic.
Heat 2T of cooking oil in a pan. Add the prepared green onions and garlic, and stir-fry over medium heat until golden to create aromatic scallion oil.
Turn heat to low. Add 2T sugar, 2T soy sauce, 2T red pepper powder, and 1T red pepper paste. Stir-fry for 1 minute on low heat, taking care not to burn the red pepper powder.
Pour 200ml of water over the fried paste. Turn the heat to high and stir well to dissolve the sauce, bringing it to a boil.
Once boiling, add the sliced fish cakes. Reduce heat to medium-low and simmer for 3 to 4 minutes until the sauce thickens and coats the fish cakes beautifully. Garnish with sesame seeds.
🌟 Pro Chef Tips
- • Frying the green onions thoroughly first to create deep, aromatic oil is Chef Ryu's ultimate secret.
- • Serve with a boiled egg or melt mozzarella cheese on top for a richer street-food experience.
- • Rinsing fish cakes in warm water briefly before slicing removes excess surface fat and purifies the taste.
⚠️ Avoid Common Pitfalls
- ❌ If the heat is too high when stir-frying the spices in Step 3, the red pepper powder will burn, leaving a bitter taste.
- ❌ Over-simmering the fish cakes will make them mushy and lose their bouncy, noodle-like chewiness.
- ❌ Rushing step 2 without letting the green onions turn slightly golden will reduce the depth of the scallion oil.
🧂 Spice & Seasoning Adjustments
- • For extra shine and sweetness, add 1/2T of rice syrup or oligosaccharide when adding water.
- • A small pinch of MSG or Dashida enhances the authentic Korean street-food punch.
🧊 Storage & Reheating
- • Cool completely and store in an airtight container in the refrigerator for up to 3 days.
- • Reheat with a splash of water in a pan or microwave to bring back its soft, chewy texture.
❓ Frequently Asked Questions
Q. Can I add actual rice cakes (tteok) or ramen noodles to this recipe?
A. Yes! However, since rice cakes or noodles absorb a lot of liquid, add an extra 100-150ml of water along with 1/2T more soy sauce and gochujang.
Q. How can I make this even spicier?
A. Substitute 1T of regular red pepper powder with spicy Cheongyang chili powder, or toss in 1 sliced fresh green chili at the end.
Q. Can I use round or cylindrical fish cakes instead of square ones?
A. Yes, you can. However, thin square fish cakes slice best into uniform noodles that quickly absorb sauce. If using thicker fish cakes, slice them as thin as possible.
Q. How should leftovers be stored and reheated?
A. Store in an airtight container in the fridge for up to 2-3 days. Reheat in a pan over low heat with 2-3 tablespoons of water to restore moisture.
Q. How do I keep the red pepper powder from burning when stir-frying?
A. Lower the heat completely or turn off the stove after step 2. Stir the seasonings into the hot oil off the heat first, then turn on low heat for just 30-60 seconds.