Spicy and Refreshing Eomuk Pasta (Fish Cake Pasta)
Spicy and Refreshing Eomuk Pasta (Fish Cake Pasta)
A Unique Twist! Baek Jong Won’s Eomuk Pasta Recipe
Tired of the usual pasta dishes? Try something new and exciting with this Eomuk Pasta! Inspired by Baek Jong Won’s recipe, this dish features the delightful chewiness of fish cakes (eomuk), the crispness of vegetables, and savory sausage, creating a wonderfully textured and flavorful experience. Its spicy yet refreshing taste is so addictive, you’ll finish the entire plate in no time! Let’s make a simple yet special pasta right now!
Ingredients- Spaghetti pasta (approx. 1 serving, enough to cover a 500-won coin twice)
- Olive oil (generous amount for the pan)
- 1.5 tsp minced garlic
- 1 tsp gochugaru flakes (or 1 tsp coarse chili powder)
- 2 sheets of fish cake (eomuk)
- 1 sausage (hot dog type)
- 2 green peppers (or bell peppers)
- 2.5 tbsp soy sauce (adjust to taste)
- 0.5 tsp sugar
- 2-3 ladles of pasta water (reserved from boiling the pasta) (adjust as needed)
Cooking Instructions
Step 1
First, prepare the ingredients for your pasta. Slice the fish cakes and green peppers into thin, long strips, similar to how you would cut pasta. Slice the sausage into bite-sized rounds. Having all your ingredients prepped will make the cooking process much smoother.
Step 2
Heat a generous amount of olive oil in a wide pan over medium-low heat. Add plenty of minced garlic and finely chopped gochugaru flakes (add more if you like it spicy, but be cautious as it can be quite hot!). Sauté gently until the garlic is fragrant and lightly golden, being careful not to burn it. This will build a wonderful aromatic base.
Step 3
Once the garlic is fragrant, add the prepared fish cakes, green peppers, and sausage to the pan. Stir-fry until they are slightly softened and well combined. You can turn off the heat temporarily. (While Baek Jong Won’s original recipe doesn’t include sugar here, I added a little sugar at this stage to slightly balance any potential saltiness and milden the spiciness. Feel free to adjust this to your preference!)
Step 4
In a separate pot, bring plenty of water to a boil and cook the spaghetti for about 7-8 minutes until al dente. Before draining, reserve about 2-3 ladles of the starchy pasta water. This water is key for creating a flavorful sauce later on. Do not discard it!
Step 5
Drain the cooked spaghetti. If you’re making a large batch or want to prevent the pasta from sticking together, drizzle a little olive oil over the pasta and toss it lightly. This helps keep the strands separate and ensures the sauce coats them evenly.
Step 6
Now, add the drained spaghetti to the pan with the sautéed ingredients. Turn the heat back on to medium-high and stir-fry everything together vigorously (‘hwa-ra-rak~’ sound) until well combined. Ensure the pasta, vegetables, fish cakes, and sausage are evenly mixed.
Step 7
It’s time to season the pasta! Drizzle the soy sauce directly into the pan while it’s still on the heat. Continue to stir-fry, mixing everything well so the pasta and ingredients are coated with the savory soy sauce. The soy sauce will add a deep umami flavor.
Step 8
Finally, add at least one ladle of the reserved pasta water. This starchy water helps to emulsify the sauce, making it cling perfectly to the pasta strands. Stir and cook for a moment until the sauce thickens slightly and coats the pasta beautifully. Your delicious Eomuk Pasta is now ready to be enjoyed!
