Savory Fish Cake and Kimchi Stew (Eomuk Kimchi Jjigae)
The Ultimate Rice Thief! Eomuk Kimchi Jjigae: A Perfect Harmony of Tender Fish Cakes and Spicy Kimchi!
Fish cakes (eomuk) are wonderfully tender and packed with savory flavor, making them a versatile ingredient that always tastes great. That’s why I find myself buying them so often! Today, I’ve prepared a hearty and spicy stew using them. This ‘Eomuk Kimchi Jjigae’ combines delicious fish cakes with well-fermented kimchi. Boiling it with rice water (ssalddeumul) not only deepens the broth’s flavor but also perfectly enhances the eomuk’s mild, savory taste and the kimchi’s signature spiciness. It’s a dish that makes rice disappear in no time! Enjoy a satisfying and delicious meal without needing many side dishes.
Basic Ingredients- 1 cup ripe kimchi
- 1/2 cup kimchi juice
- 2 sheets of square fish cakes (eomuk)
- 1/2 medium onion
- 1/2 stalk of green onion
- 1/2 small zucchini
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 700ml rice water (ssalddeumul)
Seasoning Ingredients- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/4 tsp flower salt (for seasoning)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/4 tsp flower salt (for seasoning)
Cooking Instructions
Step 1
First, prepare 2 sheets of square fish cakes (eomuk). Cut them into bite-sized pieces, roughly square, so they are easy to eat in one bite and convenient to pick up with chopsticks. You could even cut them into fun shapes!
Step 2
Have ready 1 cup of ripe kimchi and 1/2 cup of kimchi juice. For the best flavor, use kimchi that is nicely fermented and not overly sour.
Step 3
Prepare the vegetables that will add sweetness and freshness to the stew. Slice 1/2 green onion diagonally, and cut the 1/2 onion and 1/2 zucchini into half-moon shapes or cubes.
Step 4
Heat a pot over medium heat. Add the prepared kimchi and kimchi juice. Stir in 1/2 Tbsp of sugar to help balance the sourness of the kimchi and enhance its umami. Stir well and sauté over medium-low heat until the kimchi becomes slightly translucent. Sautéing the kimchi beforehand will result in a much deeper and richer broth flavor.
Step 5
Once the kimchi starts to soften, pour in 700ml of rice water. Rice water adds a wonderfully nutty and deep flavor to the broth, making it a secret ingredient for delicious stews. Bring the mixture to a boil over high heat.
Step 6
When the broth is boiling vigorously, add the cut fish cakes. Fish cakes become softer and release more delicious flavor the longer they are simmered, so it’s best to add them early in the cooking process. Stir occasionally to prevent the fish cakes from sticking to the bottom of the pot.
Step 7
After the fish cakes have plumped up and softened, add 1/2 Tbsp of minced garlic. Then, add the prepared onion, green onion, and zucchini. Let the stew simmer again until the vegetables are cooked and all the flavors meld together.
Step 8
Finally, season the stew. Add 1/2 Tbsp of red pepper flakes for a spicy kick, and 1 Tbsp of soy sauce for soup for added depth of flavor. Season with 1/4 tsp of flower salt to adjust the overall taste. If it’s not salty enough, use more flower salt to reach your desired saltiness. Tasting and adjusting the salt with flower salt at the end is a great tip for a clean-tasting broth.
Step 9
Voila! Your delicious Eomuk Kimchi Jjigae, made with tender fish cakes and well-fermented kimchi, is ready! Thanks to the rice water, the broth is incredibly deep and savory. This spicy and refreshing stew makes rice taste absolutely amazing. A single pot of this delicious stew is often all you need for a satisfying meal. Today, this Eomuk Kimchi Jjigae provided a truly hearty and delightful dining experience. You should definitely try making it!
