Eomuk (어묵) is a processed seafood derived from pureed fish. It translates to fish cake, although not the fish cake popular in Western cuisine.
Eomuk can be used to make a variety of meals, including Eomuk soup, which is a famous street food in Korea.
This eomuk bokkeum (어묵 볶음) is a classic side dish at home and frequently served in restaurants. It's a simple stir-fry dish.Busan, a southern coastal city, is known for producing the best eomuk, so I usually buy those created there.
Outside of Korea, they can be found in the frozen area of Korean markets or delivered frozen through online Korean shopping.
Fish cakes come in a variety of forms and sizes, and you may use any of them for this eomuk bokkeum dish. If they are too thick, slice them to allow the sauce to permeate more easily.
The thin rectangle-shaped fish cake is most typically used in this meal. It's the kind of eomuk we grew up with before the industry became so sophisticated. It is also the most popular type utilized in gimbap and tteokbokki.
While not strictly necessary, quickly blanching the fish cake in hot water eliminates extra surface oil and softens it.
For vegetables, I normally use onion and scallions, as well as some colorful vegetables like chili peppers, bell peppers, or carrots, depending on what I have in the fridge.