Spicy & Sweet Fish Cake Stew (Eomuk Bokkeum)
Craving something spicy on a rainy day? Enjoy this flavorful and savory spicy fish cake stew with a rich broth!
The weather is unpredictable, with frequent rain and humidity! It makes me crave spicy food. So, I decided to make this delicious spicy fish cake stew today!
Main Ingredients- 8 long, cylindrical fish cakes
- 8 square fish cakes
- 800ml stock (anchovy-kelp recommended)
- Sesame seeds, for garnish
- 1 small crab (optional)
Spicy & Sweet Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Brown sugar
- 4 Tbsp Gochugaru (Korean chili powder, fine)
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Cheongju (rice wine or cooking wine)
- 1/2 tsp Black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Brown sugar
- 4 Tbsp Gochugaru (Korean chili powder, fine)
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Cheongju (rice wine or cooking wine)
- 1/2 tsp Black pepper
Cooking Instructions
Step 1
First, prepare the delicious spicy & sweet sauce. In a bowl, combine 1 Tbsp Gochujang, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp brown sugar, 4 Tbsp Gochugaru, 1 Tbsp Oligodang, 2 Tbsp Cheongju, and 1/2 tsp black pepper. Mix them well. Making the sauce in advance allows the flavors to meld beautifully. If you prefer it spicier, feel free to add more Gochugaru, or include chopped chili peppers or pecorino peppers for extra heat.
Step 2
Now, in a deep pot, pour in 800ml of stock (anchovy-kelp stock is highly recommended). Add 1 small crab (if using) and a piece of radish (optional) to the stock. Bring it to a rolling boil over high heat to extract the flavors.
Step 3
While the stock is boiling, prepare the fish cakes. The long, cylindrical fish cakes can be used as they are. For the square fish cakes, cut them into bite-sized pieces and then thread them onto skewers, folding each piece 3-4 times. This not only makes them visually appealing but also helps them cook evenly. Skewering them is especially fun for kids!
Step 4
Once the stock is boiling and the crab is cooked (or if you skipped the crab, once the stock is boiling), add all the prepared sauce ingredients to the pot. Stir to dissolve the sauce evenly in the broth. Then, add all the prepared fish cakes and let them simmer.
Step 5
Reduce the heat to medium-low and let the fish cakes simmer gently, allowing them to absorb the rich, spicy-sweet sauce and broth. If the stew becomes too salty as it reduces, you can add a little more stock to reach your desired consistency. It’s delicious as is, but for an even deeper flavor, try cooling it down and then simmering it again later. Tip! It’s also incredibly tasty when reheated the next day.
Step 6
Finally, sprinkle a generous amount of sesame seeds over the finished spicy & sweet fish cake stew for a delightful garnish. Enjoy this warm and flavorful dish!
