Eomuk, Korean Fried Fish Cakes (2 Ways)

I don’t know the first thing about the Korean language, so I will not go into the the taxonomy of these side dishes. I just know that they are two of my favorite “side dishes” that come along with a Korean meal. In Korean grocery stores they sell these frozen fried fish cakes that are formed into flat sheets. I believe them to be called EoMuk or possibly uhmook, but not understanding Korean I could be wrong. It really doesn’t matter, regardless of what they are called, when they are stir fried with a few simple ingredients and served chilled they are delicious.

Sometimes I like them with pepper paste (gochujang), just a little spicy.

Recipe:

  • 4 sheets of Fried Fish Cake, cut into strips (about 1/2″ x 2″)
  • 1/2 onion, sliced
  • 2 cloves of garlic, minced
  • 1-2 chilies, sliced
  • 2 T. gochujang/pepper paste
  • 1 T. corn syrup or sugar or brown sugar
  • 1/4 c. water
  • 1 green onion, chopped
  • sesame oil
  • sesame seeds

Method:

  1. Add 1 T. of cooking oil to a pan over medium high heat.
  2. Add fish cakes to the pan and stir them for a 2-3 minutes.
  3. Add the sliced onion, minced garlic, and sliced chili pepper to the pan, stir for a minuter or so.
  4. Lower the heat to medium low.
  5. Add 2 T. hot pepper paste, 1 T. of corn syrup or sugar, and 1/4 c. of water to the pan. Stir until reduced to a thick sauce.
  6. Turn off the heat and add the chopped green onion, a splash of sesame oil, and a dash of sesame seeds.
  7. Serve warm or chilled.

Sometimes I like it without gochujang, but still a little spicy.

Recipe:

  • 6 sheets of Fried Fish Cake, cut into strips (about 1/2″ x 2″)
  • 1/2 onion, chopped
  • 2-3 cloves of garlic, minced
  • 1/2 carrot, shredded
  • 2 green chilies, sliced
  • 2 T. soy sauce
  • 1 T. corn syrup or sugar or brown sugar
  • 1/2 c. water
  • sesame oil
  • sesame seeds

Method:

  1. Add 1 T. of cooking oil to a pan over medium high heat.
  2. Add fish cakes to the pan and stir them for a 2-3 minutes.
  3. Add the sliced onion, minced garlic, shredded carrot, and sliced chili pepper to the pan, stir for a minute or so.
  4. Add the soy sauce, corn syrup or sugar, and water to the pan. Cook, stirring constantly until the water is absorbed.
  5. Add a splash of sesame oil and a dash of sesame seeds.
  6. Serve warm or chilled
Advertisements

About L P

cook, eat, ride, live
This entry was posted in East Asian, Food, Korean, Recipes and tagged , . Bookmark the permalink.

7 Responses to Eomuk, Korean Fried Fish Cakes (2 Ways)

  1. Pingback: That Weird Banchan That’s Not Cole Slaw | Aliens in This World

  2. Michelle W says:

    “1-2 chilies, sliced” What kind of chilies?

    • L P says:

      I usually use the green Korean pepper “Cheong gochu” which is thin skinned and not super hot. But you can substitute serranos or other such pepper if you can’t find them.

  3. Jerry says:

    I have a weird seasoned fish cake addiction. Only problem is that the Zion Korean market is 70 miles. Can’t find a recipe to make the actual fish cake. Every recipe is for use and how to cook them, other than actually making the fish cakes. Thoughts?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s