Main ingredients 🥩
eomukgaraetteokanchovydashimagochujanggochugarusoy saucemulyeotgarlicscallion
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.
🙋 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
Ingredients needed 🛒2 servings
- eomuk, as needed
- garaetteok, to taste
- anchovy, a little
- dashima, a little
- gochujang, 1 tbsp
- gochugaru, 2 tbsp
- soy sauce, 3 tbsp
- mulyeot or sugar, 1 tbsp
- minced garlic, 1 tbsp
- scallion, as needed
Recipe 🍳
- Fold the eomuk nicely in a zigzag pattern and skewer onto wooden sticks or skewers. Optionally, add garaetteok on the same skewer.
- Fill a pot with water, add anchovy and dashima, and boil to make a savory broth. (You can use anchovy powder or anchovy kalguksu soup base if you don't have whole anchovies and dashima.)
- To the strained broth, add 1 tbsp gochujang, 2 tbsp gochugaru, 3 tbsp soy sauce, 1 tbsp mulyeot (or sugar), and 1 tbsp minced garlic to make the seasoned broth.
- When the seasoned broth comes to a boil, add the prepared eomuk skewers and rice cake skewers.
- Finally, add plenty of chopped scallion and simmer over medium heat until the sauce reduces slightly and coats the eomuk and rice cake well.
- Fold eomuk and rice cake, then skewer onto wooden sticks in order.
- Boil anchovy-dashima broth with gochujang, gochugaru, soy sauce, mulyeot, and minced garlic.
- Add eomuk, rice cake, and scallion to the seasoned broth and simmer until the sauce reduces and thickens slightly.
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.
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