Ttukdak Hyung's Red Eomuk
A pojangmacha-style red fish cake skewer simmered in anchovy and kelp broth with gochujang, gochugaru, and rice syrup for a spicy-sweet glaze.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don't have anchovies and dashima, use ramen soup base, kalguksu soup base, or dashida seasoning for a quicker, umami-rich broth.
- Leftover broth can be used to boil eggs or stir-fry with udon or ramen noodles for a more filling meal.
- If you don't want the eomuk to get too soft, add the skewers after the broth boils and simmer gently over medium heat.
Recommended for
- Those who miss the spicy and fiery red odeng from pojangmacha.
- Those who want to make a quick and simple spicy late-night snack when hungry at night.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Spicy Red Eomuk
- Baek Jong-won's Spicy Eomuk
- Kim Jin-sun's Daegu-style Red Eomuk
- Solo Cooking God's Grilled-Style Red Fish Cake
- Solo Cooking God's Broth-Style Spicy Beef Bone Fish Cakes
- Okjubu's Busan Red Fish Cake
- Ttukdak Hyung's Spicy Red Jjajangmyeon
- Okjubu's Super Simple Red Japchae
- Ttukdak Hyung's Red Odeng Jeon-gol
- Yoon Yi-ryeon's Spicy Soybean Sprout Salad
