Spicy and Sweet Radish and Fish Cake Stir-fry (Eomuk Muchim)
Delicious Eomuk Muchim, Spicy Eomuk Stir-fry, Eomuk Kimbap Ingredients, Golden Recipe
Introducing a recipe for spicy and sweet Eomuk Muchim that’s perfect for when you lack appetite. This versatile dish features the delightful texture of crisp radish and chewy fish cake, coated in a savory and slightly sweet sauce. It’s excellent as a side dish for rice, or as a filling for bibimbap and kimbap. This guide provides detailed steps and tips, making it easy for anyone to follow.
Main Ingredients- 250g Radish (about 1/4 of a medium radish)
- 2-3 sheets of Square Fish Cakes (Eomuk) (approx. 100g)
Radish Brining Ingredients- 1/2 Tbsp Coarse Sea Salt
- 1/2 Tbsp Sugar
- 1 Tbsp Vinegar
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes, medium grind)
- 1/2 Tbsp Sugar (level measure)
- 1/2 Tbsp Minced Garlic (level measure)
- 2 Tbsp Anchovy Fish Sauce
- 1 Tbsp Mirin (sweet rice wine) (omit or microwave briefly for child-friendly version)
- 1 Tbsp Corn Syrup (or Oligodang)
- 1/2 Tbsp Oyster Sauce
- 1/2 Tbsp Coarse Sea Salt
- 1/2 Tbsp Sugar
- 1 Tbsp Vinegar
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes, medium grind)
- 1/2 Tbsp Sugar (level measure)
- 1/2 Tbsp Minced Garlic (level measure)
- 2 Tbsp Anchovy Fish Sauce
- 1 Tbsp Mirin (sweet rice wine) (omit or microwave briefly for child-friendly version)
- 1 Tbsp Corn Syrup (or Oligodang)
- 1/2 Tbsp Oyster Sauce
Cooking Instructions
Step 1
First, slice the radish into approximately 0.5cm thick pieces. If you don’t have a scale, you can estimate by cutting a thick radish into 4 pieces and a regular-sized one into 5 pieces to get around 250g.
Step 2
Next, cut the sliced radish into strips, about 0.5cm thick. Cutting them too thinly can make them mushy, so aim for a moderate thickness.
Step 3
Cut the square fish cakes (eomuk) into strips similar in thickness to the radish. Note that the weight of each fish cake can vary by brand, so check the package weight when selecting your 2-3 sheets.
Step 4
In a bowl, combine the julienned radish with all the ‘Radish Brining Ingredients’. Using coarse sea salt here helps to draw out moisture and maintain the radish’s crispiness.
Step 5
Add the sugar and vinegar to the radish mixture. Gently toss to combine, and let it sit for about 30 minutes, mixing occasionally. This process will draw out water from the radish, making it crispier.
Step 6
While the radish is brining, prepare the seasoning. In a separate bowl, combine all the ‘Seasoning Ingredients’. Start with gochugaru (medium grind works well for flavor), sugar, and minced garlic.
Step 7
Measure the sugar and minced garlic by leveling off the spoon, rather than heaping. This prevents the seasoning from becoming overly sweet.
Step 8
Add the anchovy fish sauce for umami and mirin (sweet rice wine) to enhance the flavor. If children will be eating this dish, it’s recommended to heat the mirin in the microwave for 10-20 seconds to evaporate the alcohol before adding it.
Step 9
Add the corn syrup for sweetness and gloss, and the oyster sauce for depth of flavor. Oyster sauce is typically pasteurized, so it can be used directly. Many reputable recipes, including those from Lee Kum Kee, use oyster sauce without heating, indicating it’s safe to use as is, provided it hasn’t spoiled.
Step 10
Mix all the seasoning ingredients thoroughly until well combined, creating your flavorful sauce.
Step 11
The radish is properly brined when it bends like a ribbon without breaking. If it snaps, it needs a little more time. If it’s too soft, it may have over-brined.
Step 12
Rinse the brined radish 2-3 times under cold running water to remove excess salt. After rinsing, squeeze out as much water as possible by hand – the drier, the better! Using a cheesecloth or kitchen towel will help extract even more moisture.
Step 13
Now, it’s time to blanch the fish cakes. Bring about 2 cups of water to a rolling boil, add the fish cake strips, and blanch for precisely 10 seconds. Over-blanching can cause the fish cake to absorb too much water and become mushy.
Step 14
Drain the blanched fish cakes briefly and add them to the bowl with the well-brined radish and the prepared seasoning sauce.
Step 15
Gently toss everything together to ensure the seasoning coats the radish and fish cakes evenly. Avoid vigorous mixing, which can break down the radish; instead, use a light hand to fold and mix.
Step 16
This deliciously seasoned radish and fish cake mix is wonderful served directly over a bowl of hot rice.
Step 17
For a delightful bibimbap, place a generous portion of this mixture on top of rice, add a little gochujang (chili paste) and a drizzle of sesame oil, then mix well for an amazing flavor explosion.
Step 18
To make simple kimbap, spread a thin layer of rice on a seaweed sheet (gim), top generously with the prepared Eomuk Muchim. For an enhanced filling, you can add ingredients like ham or imitation crab sticks. Roll it up for a super easy and tasty kimbap.
Step 19
This Eomuk Moo Muchim is a highly cost-effective and versatile dish that can be enjoyed as a side dish, in bibimbap, or as kimbap filling. It’s a great way to make a satisfying meal without breaking the bank. Definitely give it a try!
