The Secret To Making A Popular Fish Cake Dish With Only 2 Main Ingredients - Korean Food

Brothy Fish Cake Stir-fry (Eomuk-bokki)

Too much trouble to go to the store just to buy rice cakes?
Today, I’ve prepared a "Brothy Fish Cake Stir-fry" that skips the rice cakes entirely—using only fish cakes and green onions—yet delivers three times the savory punch of regular tteokbokki!
The refreshing sweetness of the green onions and the spicy-sweet broth soak right into the fish cakes; one spoonful, and you’ll be instantly impressed!
It’s perfect as a snack when you're feeling peckish, or as a side dish for drinks or a late-night treat. Give it a try!

[🛒 Basic Ingredients]
6 sheets of rectangular fish cake
2 stalks of green onion (cut into large pieces!)
2 Cheongyang chili peppers
500ml water
A few dashes of black pepper
(Optional) 2 boiled eggs, pan-fried dumplings

[🥣 Golden Seasoning Ratio] (Using a standard dining spoon)
4 tbsp chili powder (gochugaru)
3 tbsp sugar
2 tbsp chili paste (gochujang)
2 tbsp soy sauce (jin-ganjang)
2 tbsp oyster sauce
100ml water

[👩‍🍳 Key Cooking Tips!]
1. Before turning on the heat, mix the seasoning ingredients with 100ml of water in the pan to let the chili powder hydrate. This ensures the broth is rich and the flavors blend perfectly without separating!
2. Cut the green onions into large, long pieces; this allows their refreshing, deep sweetness to fully infuse into the broth. 3. Once it starts boiling, the key is to reduce the heat to medium and simmer it for exactly 10 minutes.
4. Sprinkle generously with black pepper before turning off the heat, and you’ll achieve the taste of a professional specialty restaurant right at home.

#food