Sweet, Savory, and Slightly Spicy Braised Fish Cakes (Eomuk Jorim)
Kid-Friendly Braised Fish Cakes: A Recipe Everyone Will Love!
Hello everyone, it’s Kang’s Mom! Today, I’ve made a delightful braised dish using round fish cakes, also known as ‘eomuk’. This side dish, with its perfect balance of sweet, savory, and a hint of spice, is sure to be a hit with both kids and adults alike. Let’s get started on this delicious eomuk jorim recipe that everyone will enjoy!
Main Ingredients
- 500g round fish cakes (eomuk), cut into bite-sized pieces or left whole
- 1 onion, thinly sliced
- 1/2 yellow bell pepper, seeds removed and thinly sliced
- 1/2 red bell pepper, seeds removed and thinly sliced
- 1 green bell pepper (pimento), seeds removed and thinly sliced
- 1 Tbsp minced garlic (freshly minced recommended!)
- 1 Tbsp toasted sesame seeds (for extra nuttiness)
Sweet & Spicy Sauce
- 1/3 Tbsp gochujang (Korean chili paste, for a subtle kick)
- 4 Tbsp rice syrup or corn syrup (for mild sweetness and gloss)
- 1 Tbsp ketchup (for sweetness, tanginess, and color)
- 2 Tbsp soy sauce (for umami)
- 7 Tbsp water or kelp broth (to soften ingredients and adjust sauce consistency)
For Glaze & Flavor
- 2 Tbsp cooking oil (for a delicious texture with a glossy finish)
- 1/3 Tbsp gochujang (Korean chili paste, for a subtle kick)
- 4 Tbsp rice syrup or corn syrup (for mild sweetness and gloss)
- 1 Tbsp ketchup (for sweetness, tanginess, and color)
- 2 Tbsp soy sauce (for umami)
- 7 Tbsp water or kelp broth (to soften ingredients and adjust sauce consistency)
For Glaze & Flavor
- 2 Tbsp cooking oil (for a delicious texture with a glossy finish)
Cooking Instructions
Step 1
First, let’s prepare the vegetables, which are key to a delicious eomuk jorim. Thinly slice the onion. For the yellow bell pepper, red bell pepper, and green bell pepper (pimento), remove the seeds and slice them into strips of similar thickness to the onion. Slicing them a bit thicker than usual will prevent them from becoming too soft during cooking, ensuring a better texture.
Step 2
Now, let’s make the flavorful sauce for our braised fish cakes. In a clean bowl, combine 1/3 Tbsp gochujang, 4 Tbsp rice syrup (or corn syrup), 1 Tbsp ketchup, 2 Tbsp soy sauce, and 7 Tbsp water (or kelp broth). Mix everything thoroughly until well combined and there are no lumps. Ensuring the sauce is uniformly mixed is crucial for an even flavor.
Step 3
We’ll begin the cooking process now. Heat a pan over medium-low heat and add 2 Tbsp of cooking oil. Add 1 Tbsp of minced garlic. Be careful not to burn the garlic, and sauté it gently until a fragrant aroma is released. This step infuses the oil with garlic’s delicious flavor, making the final dish even more appetizing.
Step 4
Once you can smell the fragrant garlic, add the prepared round fish cakes (eomuk) and stir-fry them together. Sautéing the fish cakes in the oil until they are slightly golden will give them a chewier texture. Stir-fry for about 1-2 minutes.
Step 5
While the fish cakes are cooking, add the sliced onion and stir-fry until it begins to turn translucent. The sweetness of the onion will meld with the fish cakes, adding depth to the flavor profile.
Step 6
As the onion starts to become translucent, add the colorful yellow and red bell peppers and stir-fry for another minute. The crispness and sweetness of the bell peppers will add a wonderful dimension to the braised dish.
Step 7
Once the fish cakes and vegetables are somewhat sautéed, add the sliced green bell pepper (pimento) and pour in all of the prepared sauce. Mix well to coat everything evenly, and begin to braise over medium-low heat.
Step 8
Let the sauce simmer and reduce until it becomes slightly thick and coats the ingredients. Avoid letting it get too dry; check periodically and braise for about 5-7 minutes. When the sauce has mostly reduced and the ingredients are glistening, add another 2 Tbsp of cooking oil. Increase the heat slightly and stir-fry quickly for about 1 minute. This final stir-fry with oil adds a beautiful sheen and locks in moisture. Be careful not to overcook or let the sauce completely dry out. Just cook until the ingredients are nicely coated.
Step 9
Just before turning off the heat, sprinkle 1 Tbsp of toasted sesame seeds over the dish for an extra nutty aroma and give it a final mix. Your beautiful and delicious sweet, savory, and slightly spicy braised fish cakes are now ready! They are delicious served hot, or enjoy them as a side dish after cooling slightly. Enjoy your meal! ^^
