Modu Recipe
Modu Recipe

Kim Ho-yoon's Chewy Stir-fried Korean fish cake (eomuk)

A side dish of stir-fried Korean fish cake (eomuk) that stays chewy even after refrigeration, made by slowly stir-frying with Jocheong and soy sauce without blanching.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Blanching Korean fish cake (eomuk) in water removes flavor and makes it soggy, so instead, coat it first with Jocheong and stir-fry without blanching to keep it chewy.
  • Stir-frying over high heat can quickly burn the Jocheong and soy sauce, so maintain medium-low heat and slowly control the moisture.

Recommended for

  • Those who want to make a chewy side dish that doesn't get soggy even after being stored for a long time.
  • Those who enjoy the combination of kkwarigochu's sharpness and the sweet-salty seasoning of soy sauce and Jocheong.

Shop ingredients on Coupang(Ad)

square Korean fish cake (eomuk)kkwarigochuonionwhole garlic cloveslarge green onionsesame oilJocheongbrewed soy saucemirimoyster saucewhole sesame seeds

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