Published October 30th, 2006
in Soup and Stew.
As the weather gets colder, soup gains popularity as a side meal, or as a drink snack with Korean wisky “soju”. “Eomuk” means fish cake and “Guk” means soup in Korean. I used fish cake on a stick, which is about 1 dollar more expensive than square fish cake, because it looks fancy, so it seems tastier. 
The fish cake package I bought had a pack of powder sauce, so you can use it to make the soup. But I didn’t want to use it, even if it could be tastier than my recipe, because it will have lots of chemicals. Though it is your choice.
One thing you need to be careful about when you have soup is not to burn your tongue. I burnt my tongue and the ceiling of my mouth yesterday, it still hurts me.
Ingredients for 3 people
(Expected preparation time - 3 minutes, Cooking time - 10-15 minutes)
- Fish cakes (3 sticks - You can use square sheets of fish cake as well)
- Radish 1/6
- Spring onion 1/2 stalk
- Onion 1/4
- Water 4 and 1/2 cups
- Soy sauce 1tbsp and 1tsp
- Refined rice wine 1 tsp
- Salt 2 sprinkles (you can add more as needed.)
- Pepper 2 sprinkles
- Kelp powder 1 tsp
- Anchovy powder 1/2 tsp
Preparation
- Thin slice the onion.
- Cut the radish into thin small squares.
- Cut the spring onion.
Cooking
- Put the water into a pot. Boil it.
- Add the kelp and anchovy powder in the pot.
- When the water starts to boil, add the radish.
- When the radish is nearly cooked, add the onion.
- Boil it for a minute then add the fish cake, rice wine, and soy sauce.
- Boil it for about 3 minutes then add the salt, pepper and spring onion.
- Boil it for one minute.
- Serve it in a bowl.
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eomuk, eomukguk, fish cake soup, oden, odengguk, Soup and Stew
Published September 29th, 2006
in Ingredient Descriptions.
This is a fish cake I often use in a stir fry.
I bought this pack for about 1700 won. But fish cake prices range from 800 to 3000 won.
What it is made of and how it is made.
It is usually made of yellow corvenia (a type of fish) or squid. (Oily fish isn’t good to make fish cake.) The squashed fish flesh is kneaded with some salt, sugar, starch, and cooking wine then, steamed or fried.
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Fish Cake Stir Fry (Eomuk-Japchae in Korean)
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eomuk, fish cake, Ingredient Descriptions, Korean cuisine, Korean Food, odeng
Published September 29th, 2006
in Side Dishes (Banchan).
I had some fish cake left over after cooking Ddeokbokki the other day.
It is quite a common side dish in Korea but I haven’t cooked this way before. Though it turned out much better than I expected.
Ingredients for 2 people
(expected preparation time :7 minutes, cooking time :5 minutes)
- Square fish cake 2 sheets
- 1/4 each of a red capsicum and a yellow capsicum
- 1/2 an onion
- 1/4 a carrot
- 1/5 a zucchini
- Some olive oil
-Seasoning sauce (mix these together in a bowl):
- Soy sauce -1 tbsp
- Corn syrup -1 tbsp
- Refined rice wine -1 tsp
- 1 small size squashed garlic
- Sesame oil - 1 tsp
-Preparation
- Thin slice all the vegetables.
- Parboil the fish cake (for my husband, that means boil it very briefly). (To get rid of its oil :This is a new tip I learned yesterday.)
- Thin slice the fish cake.
-Cooking
- Pre heat the wok for about 20 seconds.
- Put some olive oil into the wok.
- Add all the vegetables (except capsicums)
- Stir it for about 3 minutes.
- Add capsicums and fish cake.
- Stir it for about 2 minutes.
- Add the seasoning sauce and stir it for about 1 minute.
- Serve it on the plate.
Tips :
I add some rice next to this dish and add some tomato sauce (ketchup)
It turned out to be a good, quick, and simple meal.
Related Posts
What Square Fish Cake Looks Like and is Made of
eomuk, fish cake, Korean Food, odeng, Rice, Side Dishes (Banchan), stir fry
