Easy way to make Stir-fried fish cake( Eomug bokk-eum 어묵볶음)

Eomuk (어묵) or fish cake, was introduced into Korea during the Japanese occupation The exact origin of this product is unclear, but its main ingredient, which is a paste made from corvina or cuttlefish mixed with sugar, flour, salt, and starch, has been around in Asia for centuries The booming of the eomuk industry in Korea began after the 1950s, when the first processing plant by the name of Samjin Fish Cake was founded From there, its popularity spread slowly, reaching a high point in the 1990s in Busan, when it became trendy for food trucks to serve it on the streets along with a hot broth in a paper cup It became one of the most popular street foods in the winter season Still in contemporary Korea, the eomuk from Busan is considered one of the best in the nation Eomuk comes in different types and shapes and is also known as odeng (오뎅); however, for this dish I prefer using the rectangle flat shape, which is the most commonly used Stir-fried fish cake is one of my favorite banchan (반찬) or side dishes I always feel excited when a meal is served and this side dish comes along Admittedly, it is hard to stop eating It is very tasty and goes well with any main dish in any season, and is also very easy to prepare This dish can be made mild or spicy according to people’s tastes and, for some, their mood (e g , many Koreans crave spicy food when feeling blue)