Spicy and Sweet Red Fish Cakes (Eomuk)
How to Make Delicious Red Fish Cakes at Home
Experience the delightful kick of spicy and sweet red fish cakes, a beloved Korean snack perfect for pairing with drinks or enjoying as a treat. This recipe guides you through creating this flavorful dish with a satisfying depth of taste. Get ready to impress with this easy-to-follow guide!
Main Ingredients
- 8 sheets of square fish cakes (eomuk)
- 1.2 liters (L) of water
- 1 handful of dried anchovies (for broth)
- 1 sheet of dried kelp (dashima), about 10cm x 10cm
- 2-3 hard-boiled eggs (optional, to taste)
- A small bunch of green onions, chopped (for garnish)
Spicy and Sweet Seasoning Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 2 Tbsp mirin (rice wine for cooking)
- A pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 2 Tbsp mirin (rice wine for cooking)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut the square fish cakes into bite-sized pieces, such as halves or thirds. Thread them onto skewers for easy serving and an attractive presentation. If you prefer to remove excess oil from the fish cakes, you can briefly blanch them in boiling water before skewering.
Step 2
Now, let’s make the key component for delicious red fish cakes: the seasoning sauce. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp corn syrup, 2 Tbsp mirin, and a pinch of black pepper. Whisk thoroughly with a spoon or whisk until smooth and well combined, ensuring there are no lumps. Proper mixing is crucial for a well-balanced flavor.
Step 3
To achieve a deep and refreshing broth, we’ll make a dashi. In a pot, add 1.2 liters of water, a handful of dried anchovies, and 1 sheet of dried kelp. Bring to a boil over high heat. Once boiling, remove the kelp and let the anchovies simmer for about 10 minutes to extract their flavor. Be careful not to over-boil the kelp, as it can impart a bitter taste.
Step 4
Once the broth is ready, strain out all the anchovies, leaving a clear broth. Stir in the prepared seasoning sauce. Mix well until the sauce is evenly distributed throughout the broth. This step will enrich the overall flavor of the dish.
Step 5
Now, add the skewered fish cakes and the pre-boiled eggs to the broth. Begin to simmer over medium heat, allowing the fish cakes to absorb the flavors. Starting on high heat and then reducing to medium after adding the ingredients helps prevent the sauce from burning while ensuring it simmers gently.
Step 6
The simmering process is crucial for tender, flavorful fish cakes that have absorbed the sauce. Use a ladle to scoop up the broth and pour it over the fish cakes repeatedly. This technique ensures even coating and enhances the taste. Continue simmering until the broth has thickened to your desired consistency, usually about 10-15 minutes.
Step 7
Finally, garnish with chopped green onions for a vibrant finish! Your delicious red fish cakes are ready to be enjoyed. They are best served warm for their full spicy and sweet flavor. Don’t forget to savor the remaining broth – it’s delicious mixed with rice!
