Eomuk Guk 어묵국 (Fish Cake Soup)

Eomuk Guk (Fish Cake Soup)

Ingredients:

1 Pack Fried Fish Cake Sheets

5 Cups Kelp Broth

1/2 small Korean Radish, sliced
2-3 pcs cloves Garlic, peeled

1 Green Onion, sliced

1 Red Chili Pepper, sliced (optional)

2 tbsp Soup Soy Sauce (GukGanjang)

Salt to taste

Bamboo Skewers

Instructions:

Fold the fish cake sheets twice, and pass the bamboo skewer through each folded fish cake sheet. Set aside.

In a deep pan, pour-in the kelp broth.

Add-in the radish, garlic, and chili peppers (optional). Boil over medium heat.

Once it starts to boil, turn on medium high; and cook for 5 minutes.

Put the skewered fish cakes into the broth.

Add-in soup soy sauce, and season with salt to taste.

Let it cook for 10 more minutes.


Add-in the green onions, cook for 3 more minutes; and turn off the heat.

Serve warm with soy dipping sauce (optional) on the side.

Happy eating!!

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Skewered Fish Cake Soy Dipping Sauce

Ingredients:

2 tbsp Soy Sauce

2 tbsp Water

2 cloves Garlic, minced

1 tsp Asian Sesame Oil

1/2 tsp roasted Sesame Seeds

1/2 tsp Red Chili Powder (Gochugaru)

15 cm Green Onion, chopped

1 green Chili Pepper, chopped

Instructions:

In a small bowl, combine all the ingredients for the dipping sauce.

Mix well.

Eomuk Bokkeum Banchan 어묵볶음 반찬 (Stir-fried Fish Cakes Side Dishes)

In Korea, fishcake is called ‘odeng’ (오뎅) or ‘eomuk’ (어묵); a processed seafood product made of ground white fish and other ingredients such as shrimps and squid, and vegetables. It is one of the popular ingredients used for soups and side dishes.  Street foods like ‘eomukguk’ (어묵국, fish cake soup), and ‘tteokbokki’ (떡볶이, spicy rice cakes with fish cakes) are very popular here in Korea. People of all ages, Korean and non-Korean alike love them! The traditional Korean eomuk is flat, thin, and rectangular shaped; but there are also eomuk of different sizes and shapes, and flavors available; sold at local groceries and street markets all over Korea.

Yesterday, I made two of my favorite Korean fish cake side dishes. They are so easy to prepare. I just stir-fried them with a few simple ingredients on hand. They are really tasty and delicious, especially when served chilled.

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Eomuk Bokkeum 어묵볶음 (Stir-fried Fish Cakes)

Ingredients:

200 g Fried Fish Cakes

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

Green and Yellow Bell Peppers, julienned

1 tbsp Canola Oil

1 tsp roasted Sesame Seeds (for garnish)

Sauce:

1 tbsp Soy Sauce

1 tbsp Starch Syrup (Mulyeot)

1 tsp Cooking Wine (Matsul)

1/2 tsp Minced Garlic

1/2 tsp Brown Sugar

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, starch syrup, cooking wine, garlic, and brown sugar. Mix well, and set aside.

In a heated wok, pour-in the canola oil over medium heat.

Add-in the onion, carrots, and bell peppers. Stir-fry for 2 minutes.

Add-in the fish cakes, and cook for 3-5 minutes.

Then pour-in the prepared sauce. Mix well to coat.

Let it cook for a few seconds, and turn off heat.

Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Note:

This is best served chilled.

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Maeun Eomuk Bokkeum 매운어묵볶음 (Spicy Stir-fried Fish Cakes)

Ingredients:

200 g Fried Fish Cakes

1 small Yellow Onion, sliced thinly

1/2 small Carrot, julienned

Green and Yellow Bell Peppers, julienned

1 tbsp Canola Oil

1 tsp roasted Sesame Seeds (for garnish)

Sauce:

1 tbsp Soy Sauce

1 tbsp Red Pepper Powder (Gochugaru)

1 tbsp Starch Syrup (Mulyeot)

1 tbsp Cooking Wine (Matsul)

1/2 tsp Minced Garlic

1/2 tsp Brown Sugar

1/2 tsp Asian Sesame Oil

a dash of ground Black Pepper

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, red pepper powder, starch syrup, cooking wine, garlic, brown sugar, sesame oil, and back pepper. Mix well, and set aside.

In a heated wok, pour-in the canola oil over medium heat.

Add-in the onion, carrots, and bell peppers. Stir-fry for 2 minutes.

Add-in the fish cakes, and cook for 3-5 minutes.

Then pour-in the prepared sauce. Mix well to coat.

Let it cook for a few seconds, and turn off heat.

Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Note:

This is best served chilled.

Sweet & Spicy Chicken

Sweet & Spicy Chicken

Ingredients:

1 1/2 lbs Chicken Breast Fillets or boneless Chicken Thighs

1 1/2 cups Corn Starch

2 Green Chili Peppers, sliced

2 dried Red Chili Peppers, seeded and sliced

3 Walnuts, finely chopped (optional)

Salt and ground Black Pepper to taste

Deep-frying Oil

Marinade:

1 tbsp Cooking Wine (MatSul)

1 tbsp Dark Soy Sauce (JinGanjang)

3 cloves Garlic, crushed

1 small Onion, finely chopped

Sauce:

1 tbsp Chili Oil

1/2 tsp Red Pepper Paste (Gochujang)

1 1/2 tsp Pineapple Juice

2 tbsp Maple Syrup

1 tbsp refined White Sugar

10 small Garlic Cloves, peeled (optional)

Instructions:

Slice the Chicken into bite-sized strips and season with salt and black pepper.

In a large bowl, combine all the marinade ingredients, and mix well.

Add-in the sliced chicken; rubbing the marinade mixture thoroughly into the meat.

Leave to marinate for 15 minutes.

Dredge the marinated chicken with a thin coating of corn starch well and evenly.

Fill a wok about 1/3 full of deep-frying oil, and heat over a high heat.

Deep-fry and cook the chicken for 3~5 minutes, or until golden brown.

Remove the fried chicken and drain on paper towel to remove any excess oil.

In a large pan, blend all the sauce ingredients together; adding the whole garlic cloves (optional), and heat over a medium heat.

Once it start to bubble, add-in the fried chicken. Stir well to coat the meat to the sauce.

Leave to simmer until the sauce thickens, and forms a sticky glaze over the fried chicken.

Add-in the red and green chilies.

Transfer to a serving plate and garnish with walnuts (optional).

Serve and Enjoy!!

Leche Flan (Steamed Crème Caramel)

Leche Flan (Steamed Crème Caramel)

Ingredients:
Custard:

10 pieces large Eggs

1 small can Condensed Milk

1 cup low-fat Fresh Milk

1 tsp pure Vanilla Extract

Caramel:

8 tbsp dark Brown Sugar

4 tbsp Water
1/4 tsp Lemon Zest or Lemon Extract

Instructions:

Prepare the steamer. Pour the water in the steamer, and cover with the lid.

To make the Custard,

In a big bowl, crack-in the eggs separating the yolk from the egg white (only egg yolks will be used).

Beat the yolks using a fork or an egg beater.

Add-in the condensed milk and mix thoroughly.

Pour-in the fresh milk and mix well to combine. Set aside.

To make the Caramel,

In a shallow pan at medium heat, add-in the brown sugar, water and lemon zest.

Stir the mixture and cook until the sugar melts (turns into caramel) and begins to boil.

When it starts to really thicken, immediately pour the sugar on the custard mold.

Divide it evenly between the molds (if using more than 1).

Spread it until it covers the bottom of the molds.

Wait for 2 minutes then pour the custard mixture on the mold with a strainer to remove air bubbles.

Cover the top of the mold with an aluminum foil, and cover the steamer with the lid.

Steam the custard mixture for 30~35 minutes.

After steaming, let the temperature cool down by cooling completely on a rack and then refrigerate.

*Overnight refrigeration is recommended. The leche flan will firm up more and will taste even better as you leave it overnight in the fridge.

To serve, run a thin knife around the mold and then invert onto a plate. Serve for dessert.

Share and Enjoy such creamy deliciousness!

Pizza Bread

Pizza Bread

Ingredients:

Bread Dough:

2 1/4 tsp Yeast

2 tbsp refined White Sugar

2 tbsp Canola Oil

1/3 cup Milk

1/2 cup Hot Water

2 cups All-purpose Flour + lots for dusting


4 tbsp Pizza Sauce or Spaghetti Sauce

Topping:

1 small Yellow Onion, minced

1 small Green Paprika, minced

4 tbsp Sweet Corn Kernels

1 big Sausage or Ham, sliced

2-3 tbsp Cheddar Cheese, grated

2 tbsp Cream Cheese

1/4 tsp Salt

a dash of black pepper

Garnish:

Parsley Flakes, Basil, or Oregano

Tomato Ketchup

Mayonnaise

Instructions:

To make the bread dough:

In a large bowl, mix together hot water and sugar, continuously stir until dissolved.

Add-in yeast and mix until dissolved.

Mix-in oil and milk.

Add flour, mix thoroughly then knead in a floured board until it’s not sticky on the hands. 

When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.

Put the dough in a lightly oiled bowl, cover with a cling wrap, and leave to rise in a draught-free place  for at least an hour or until double in size.

Meanwhile, prepare the topping.

To make the topping:

In a bowl, combine all the ingredients for the topping. Mix well, and set aside.

When the dough is ready, Roll it out into a 15cm x 7cm rectangle.

Then, fold over the edges about 1/2".

Fork dough to release air.

Place on the baking tray with wax paper.

Leave to rise for 40-50 minutes, or until 2 times in size.

Spread pizza sauce or spaghetti sauce on top of the dough.

Place the topping into the center; then top with mayonnaise, drizzle with tomato ketchup, and sprinkle some parsley flakes.

Bake in preheated 200ºC oven for 10-15 minutes, or until golden.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2-3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.