QiMeal
Eomuk
Eomuk · ready in 28 min · 4 servings · 196 kcal per serving · easy · 6 ingredients
Eomuk is a Korean street snack of tender fish cake sheets simmered on skewers in clear anchovy kelp broth, warming and savory on cold days.
- Prep
- 12 min
- Cook
- 16 min
- Total
- 28 min
- Serves
- 4
- kcal
- 196
- Difficulty
- easy
Ingredients · 4 servings
- 8Fish cake sheet, folded onto skewers
- 1200 gAnchovy kelp broth
- 250 gKorean radish, thinly sliced
- 35 gGreen onion, thinly sliced
- 50 gSoy sauce
- 6 gGarlic, minced
Equipment
stovetop, skewer, pot, ladle, knife, cutting board, small bowl, measuring spoon, serving cup
Instructions
- Set cooking station
Gather measured ingredients, skewers, a pot, ladle, knife, board, small bowl, measuring spoon, and serving cups before cooking. · 5 min
What to look for: Ingredients and tools are arranged within reach.
- Prepare fish cakes
Cut the Korean radish into thin slices, slice the green onion, and fold each fish cake sheet into waves on skewers. · 5 min
What to look for: Fish cake sheets sit in loose waves and radish slices are even.
- Simmer the broth
Pour anchovy kelp broth into a pot, add Korean radish, and simmer over medium heat until the radish looks translucent. · 10 min
What to look for: Broth steams gently and radish edges turn clear.
- Warm fish cakes
Add the fish cake skewers to the gently bubbling broth and simmer until the sheets swell slightly and feel tender. · 6 min
What to look for: Fish cakes look plump and glossy in the clear broth.
- Mix soy dip
Stir soy sauce, garlic, and green onion in a small bowl until the dip smells sharp and savory. · 2 min
What to look for: Green onion and garlic are evenly suspended in the soy sauce.
- Serve hot
Ladle hot broth into cups, place 2 skewers in each serving, and offer the soy dip on the side for dipping. · 2 min
What to look for: Each cup holds clear broth and 2 warm fish cake skewers.
Nutrition (per serving)
| kcal | 196 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 20 g |
| of which sugars | 6 g |
| Fat | 5 g |
| of which saturated | 1 g |
| Fibre | 1 g |
| Sodium | 1973 mg |
Nutri-ScoreB
Allergens
Contains: fish, gluten, soybeans, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
- Warm gently on the stovetop until the broth steams and the fish cakes are hot throughout.
Ingredient substitutions
Fish cake sheet
- Thick fish cake sheet: Use Korean style sheets for the closest texture.
Anchovy kelp broth
- Water: Use only if broth is unavailable, since the seafood depth will be much lighter.
Korean radish
- Anchovy kelp broth: Use extra broth if radish is unavailable, but the broth will taste less sweet and rounded.
Green onion
- Garlic: Use sparingly in the soy dip if green onion is unavailable.
Soy sauce
- Soy dip: Use a plain Korean soy dip if already prepared.
Garlic
- Green onion: Use more green onion in the dip for a milder allium flavor.
