Soft and Savory Seasoned Fish Cakes (Eomuk Muchim)
Soft and Savory Seasoned Fish Cakes (Eomuk Muchim)
Skip the Stir-Fry! How to Make Chungmu Gimbap Style Seasoned Fish Cakes
Discover a softer, cleaner tasting seasoned fish cake that’s not fried! This recipe offers a delightful side dish perfect for any meal or as a component in Chungmu Kimbap. Enjoy this wonderfully mellow and flavorful banchan!
Main Ingredients- 5 sheets of square fish cakes (eomuk), approx. 200-250g
- 15g of green onions or the white part of leeks, about 2-3 stalks
Seasoning for Fish Cakes- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 1 Tbsp Fish sauce (e.g., anchovy or sand lance; use what you have)
- 1 Tbsp Minced garlic
- 1 Tbsp Oligodang (corn syrup) or Mulyeot (corn syrup), adjust sweetness as desired
- 1/3 Tbsp Minced ginger (optional, use sparingly)
- 1 pinch Black pepper
- 1 Tbsp Sesame oil or perilla oil
- Toasted sesame seeds for garnish
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 1 Tbsp Fish sauce (e.g., anchovy or sand lance; use what you have)
- 1 Tbsp Minced garlic
- 1 Tbsp Oligodang (corn syrup) or Mulyeot (corn syrup), adjust sweetness as desired
- 1/3 Tbsp Minced ginger (optional, use sparingly)
- 1 pinch Black pepper
- 1 Tbsp Sesame oil or perilla oil
- Toasted sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the flat, square fish cakes. Slice them into long, thin strips, about 0.5 cm thick, similar to how they are prepared for Kimbap. This shape helps the seasoning penetrate well and makes them easier to eat.
Step 2
Bring a pot of water to a rolling boil. Once boiling, carefully add the sliced fish cakes and blanch them for just 30 seconds. This quick blanching step removes any impurities from the fish cakes and ensures a wonderfully soft texture.
Step 3
Immediately after blanching, drain the fish cakes thoroughly using a sieve or colander. Letting them sit in the sieve to release excess water will prevent them from clumping together, making it easier to mix with the seasoning.
Step 4
Prepare your green onions or leeks. If using leeks, cut the white part in half lengthwise, then thinly slice it crosswise into small pieces. If using green onions, wash them and then finely chop them.
Step 5
Now, let’s make the seasoning! In a bowl, combine the gochugaru, soy sauce, fish sauce, minced garlic, oligodang, minced ginger, and black pepper. Mix everything well. (Tip: Fish sauce adds a great umami depth, so it’s highly recommended! Feel free to use your preferred type of fish sauce, like anchovy or sand lance, whatever you have in your pantry.)
Step 6
Add the drained fish cakes and the chopped scallions/leeks to the bowl with the seasoning mixture. Gently toss and mix everything together with your hands, ensuring the seasoning coats the fish cakes and vegetables evenly. Be careful not to overmix or crush the ingredients.
Step 7
Finally, drizzle in the sesame oil or perilla oil and sprinkle generously with toasted sesame seeds. Toss gently one last time to combine. Your delicious seasoned fish cakes are now ready! They look so glossy and appetizing, don’t they? For the best flavor, store them in the refrigerator and enjoy them chilled.
