Ttukdak Hyung's Red Eomuk

Name: Ttukdak Hyung's Red Eomuk
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 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

A pojangmacha-style red fish cake skewer simmered in anchovy and kelp broth with gochujang, gochugaru, and rice syrup for a spicy-sweet glaze.

20 min Difficulty Very easy Noodles & bunsik

Main ingredients

eomuk garaetteok anchovy dashima gochujang gochugaru soy sauce mulyeot garlic scallion

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eomuk garaetteok anchovy dashima gochujang gochugaru soy sauce mulyeot garlic scallion

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Detailed recipe

Quick 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.

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Ttukdak Hyung's Red Eomuk

Main ingredients

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