CUT THE FISH CAKE
Cut the fish-cake sheets into short rectangular strips. Pour hot water over them briefly and drain if you want to remove some surface oil.
BOKKEUM & JORIM · 볶음·조림
EOMUK BOKKEUM
어묵볶음 · 오뎅볶음
Fish cake and onion quickly stir-fried with just a little soy sauce. It is one of Korea’s most familiar home banchan and an easy addition to a lunchbox.
TIME15 MINLEVELVERY EASYMAKES3–4 SIDE SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 3–4 side servings. Prepare and cut everything before the pot goes on the heat.
- 300 g Korean fish-cake sheets
- ½ medium onion, sliced
- ¼ carrot, cut into thin strips, optional
- 1 scallion, sliced
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sugar or rice syrup
- 1 tsp sesame oil
- 1 tbsp neutral oil
- ½ tsp sesame seeds, optional
COOK IN ORDER
THE METHOD.
SOFTEN THE ONION
Warm neutral oil in a frying pan. Add the sliced onion and optional carrot, then stir-fry for about 2 minutes until the onion begins to turn translucent.
ADD THE FISH CAKE
Add the fish-cake strips and stir-fry for 2 minutes so their edges warm and lightly color.
SEASON LIGHTLY
Mix soy sauce, water and sugar, then pour it around the edge of the pan rather than onto one spot. Toss for 1 to 2 minutes until everything is lightly coated.
FINISH THE BANCHAN
Turn off the heat and add scallion, sesame oil and optional sesame seeds. Stop while the onion still has a little texture.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The fish cake should be tender and lightly glossy, not dark brown or swimming in sauce. The onion should be soft at the edges but still visible and slightly crisp.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve a small portion beside rice, soup and kimchi. This mild soy-sauce version is common in home meals and lunchboxes; ‘odeng bokkeum’ is the familiar everyday name many Koreans also use.
LEFTOVERS
STORE & REHEAT.
Cool and refrigerate for up to 3 days. Eat cold as banchan or reheat briefly in a pan; long reheating makes the fish cake tough and the onion too soft.