Aha Bujang's Spicy Red Eomuk

• 300g Korean fish cake (eomuk)
• 200g onion
• 1 tbsp minced cheongyang chili pepper
• 2 tbsp minced garlic
• 2 tbsp Jin-ganjang
• 2 tbsp mirim
• 1 tbsp tuna extract
• 2 tbsp gochujang
• 2 tbsp tonkatsu sauce
• 5 tbsp starch syrup
• 2 tbsp spicy gochugaru
• 6 tbsp regular gochugaru
• 1 tbsp Miwon
• a pinch of ground black pepper
• 1 cup water

Recipe 🍳

Cooking tips 💡

• Use Korean fish cake (eomuk) with a high fish-meat content to maintain a chewy texture without becoming mushy during simmering.
• The seasoning sauce can be made ahead and stored in the refrigerator; it is also useful for tteokbokki or stir-fried dishes.
• The leftover seasoned broth can be enjoyed as a rice bowl by adding rice and crushed toasted seaweed flakes.

Recommended for 🙋

• ⭐Those who want to easily enjoy the rich and spicy red eomuk from snack bars at home.
• ⭐Those looking for a simple late-night snack or drinking food on a hungry evening.
• ⭐Those who want to use the all-purpose seasoning sauce in various snack-bar-style dishes.