어묵 볶음 (eomook bokkeum) Recipe

어묵 볶음 (eomook bokkeum)

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Ingredients

<!--[if gte mso 9]><xml> Normal 0 </xml>Another favorite banchan is "eomook bokkeum" (어묵 볶음). The main ingredient is a cured seafood fish cake which is also referred to as "odeng" (<!--[if gte mso 9]><xml> Normal 0 </xml>오뎅), a loan word from Japanese dish "oden", which sometimes uses the cured seafood fish cake (kamaboko in Japanese). Bokkeum refers to a method of cooking where ingredients are stir-fried in a sauce.

1 pack of (14 oz.) frozen fried fish cake, thawed
1 onion
1 carrot
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons spicy pepper flakes
2 cloves, finely minced
1 tablespoon rice vinegar
Sesame oil
1 teaspoon sesame seeds
Salt to taste

How to make 어묵 볶음 (eomook bokkeum)


1) Cut onion and carrot into long thin strips
2) Take 5 sheets of thawed fish cake; stack all sheets and cut in half lengthwise
3) Next, stack one pile on top so you have one pile and now cut into relatively uniform gum stick-sized pieces
4) In a frying pan, add some sesame oil over med to high heat (observe carefully to not burn sesame oil)
5) Next, add all of the fish cake and cook until golden brown
6) Next add the onion and carrots and allow to cook until onions are translucent
7) Add garlic, sugar, pepper flakes, rice vinegar, and soy sauce
8) Stir well until all ingredients are thoroughly mixed (sugar should melt)
9) Sample and add salt until desired saltiness (though the soy sauce should be enough)
10) Add more spice if desired
11) Garnish with a sprinkle of sesame seeds, serve warm or cold

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