Chewy Eomuk-Mandu Jorim: Simple Snack & Side Dish Recipe
Chewy Eomuk-Mandu Jorim: Simple Snack & Side Dish Recipe
Eomuk-Mandu Jorim (Fish Cake Dumpling Stew – Busan Premium Seafood Recipe Contest)
This Eomuk-Mandu Jorim, featuring a delightful chewy texture, is a fantastic snack and side dish that’s easy to make. Using pre-grilled fish cakes (eomuk), it offers a more satisfying bite than traditional mandu (dumplings) with wrappers. The savory-sweet braising sauce complements the eomuk perfectly, creating a dish that appeals to all ages. It’s a great option for special occasions or any day you want a delicious meal.
Eomuk-Mandu Filling Ingredients- 3 pieces of grilled eomuk (fish cake), preferably with pre-cut slits
- 100g ground meat (beef or pork)
- 30g tofu, well-drained
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp chopped scallions
- 1 tsp minced garlic
- 1 Tbsp chopped carrots (for color and texture)
- 1 Tbsp chopped onion (for sweetness and flavor)
- Pinch of salt
- Pinch of black pepper
Braising Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp corn syrup or honey (for glaze and sweetness)
- 3 Tbsp water
- 0.5 Tbsp sesame oil (for aroma)
- Pinch of toasted sesame seeds (for garnish and nuttiness)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp corn syrup or honey (for glaze and sweetness)
- 3 Tbsp water
- 0.5 Tbsp sesame oil (for aroma)
- Pinch of toasted sesame seeds (for garnish and nuttiness)
Cooking Instructions
Step 1
First, let’s prepare the delicious braising sauce. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp corn syrup (or honey), and 3 Tbsp water. Whisk everything together until well combined. We’ll add the sesame oil and sesame seeds at the end, so set this sauce mixture aside for now.
Step 2
Now, let’s make the filling for our eomuk-mandu. Place all the ‘Eomuk-Mandu Filling Ingredients’ except for the grilled eomuk into a large plastic bag or a bowl. Knead the ingredients together as if you were making mochi, until they form a cohesive mixture. It’s important to knead until the mixture becomes slightly sticky and well-combined.
Step 3
Once the filling mixture is well-formed into a ball, it’s time to prepare it for stuffing the eomuk. Transfer the filling into a piping bag, or snip off a small corner of a clean plastic bag to create a nozzle for easy squeezing. This will help you neatly fill the eomuk.
Step 4
Prepare the grilled eomuk for filling. Make a long cut along one side of each eomuk piece, creating a pocket without cutting all the way through. This will allow you to easily stuff the filling inside.
Step 5
Gently open the cut in the grilled eomuk. Using the piping bag or prepared plastic bag, squeeze the meat filling into the eomuk pocket, ensuring it’s filled evenly. Be careful not to overfill, as this could cause the eomuk to burst during cooking.
Step 6
Heat a lightly oiled frying pan over medium heat. Place the stuffed eomuk-mandu seam-side down (meat filling touching the pan) and sear until golden brown. Flip and cook the other side until it’s also nicely browned and slightly crispy.
Step 7
Once the eomuk-mandu pieces are beautifully seared, pour the prepared braising sauce into the pan. Immediately cover the pan with a lid and reduce the heat to low. Let it simmer gently for about 5-7 minutes, allowing the sauce to thicken and coat the eomuk. Flip the pieces occasionally to ensure even coating.
Step 8
When the sauce has reduced and glazed the eomuk-mandu, they are ready to serve. Cut the finished eomuk-mandu into bite-sized pieces and arrange them on a serving plate. Drizzle with the 0.5 Tbsp of sesame oil and sprinkle with toasted sesame seeds for extra flavor and aroma. Enjoy this delicious Eomuk-Mandu Jorim while it’s warm!
