Spicy stir


Spicy Eomuk Bokkeum – Classic Lunchbox Banchan

Spicy Eomuk Bokkeum is a classic Korean banchan.

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You’ll see it served in ready-made dosirak boxes và in school cafeterias.

In fact, I remember eating it often during my military service in Korea as well.

That’s because this banchan is simple-to-make - fishcake tastes good by itself anyway.


Just stir-fry it up, địa chỉ some sauce và finish with a drizzle of sweetness!

Today, I’ll show you the right balance of sauces to take it from a homestyle recipe khổng lồ that bold, restaurant-esque flavor!

For the base flavor, we’ll start with soy sauce & few dabs of oyster sauce.


The oyster sauce builds depth to lớn the salty base of soy sauce.


Then we’ll showroom a touch of spicy with the Korean gochugaru flakes.

And finish off with a lưu ý of sweetness.

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You get salty, umami, spicy and sweetness in one bite.

That’s why it’s called a “rice-thief” in Korea (밥도둑)

The best thing about this banchan is that it keeps well (can store in refrigerator for up lớn 5 days).

Plus, the banchan tastes good cold – no need to reheat!

For a mini meal, fry up an egg on the side - & serve it with the stir-fried eomuk, along with a bowl of hot rice.

(Note: If you can’t vày spicy, try the original-style eomuk banchan)

Cooking tips for Spicy Eomuk Banchan

There are a variety of eomuk products sold at the Korean Supermarket (comes in various shapes & sizes)

We’ll use 6 rectangular sheets of eomuk (~300g).


(Note: If the package you buy contains slightly more – like 8 sheets – just use all of it up at once).


Don’t forget to showroom that drizzle of honey at the over - it harmonizes all the different flavors.


That’s it folks – Daniel out! 🕺


If you kết thúc up making this dish at home, tag us on IG! We enjoy seeing pictures of your dishes in the morning.

(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)