Spicy stir-fried fish cake (Eomuk bokkeum) from Koreatown: A Cookbook (page 56) by Deuki Hong and Matt Rodbard

  • soy sauce
  • onions
  • fish cakes
  • gochugaru
  • Korean rice syrup
  • Korean red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 10, 2018

    Very good, very easy. Tasted too salty at first, but once they cooled to room temp (the suggested serving temperature) the salt was absorbed into the fish cakes and they no longer tasted over salty. I did reduce the sugar a bit, but would try the full amount next time to see what I prefer. Make a half recipe (4 sheets). More than that can't be browned easily, even in a rather large pan.

  • patioweather on March 19, 2018

    These are extremely easy to make. I was worried about the quantity of sugar in the recipe but followed it anyway and was pleased with the result.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.