EOMUK BOKKEUM (SIMMERED FISH CAKES)

SOURCE: HOONI KIM AND AKI KAMOZAWA. MY KOREA: TRADITIONAL FLAVORS, MODERN RECIPES.

Eomuk (pronounced uh-mook) or fish cakes entered Korea by way of Japan colonizing Busan and industrializing its production in the city between 1910 to 1945. After the Korean War divided the nation, the same fish cake plants saved the democratic South by providing the source of protein against food shortage. Since then, fish cakes have become a symbolic pride of practicality for Koreans, whether they be street cart delicacies or communal banchan in households and restaurants.

Ingredients

1/2 pound/227 grams frozen fish cakes, preferably flat rectangular cakes, cut into bite-sized pieces

2 tablespoons/30 mL grapeseed OR canola oil

2 cups/230 grams thinly sliced onions

1/2 cup/75 grams sliced green bell peppers

1 tablespoon/8 grams finely chopped garlic

1/4 cup/60 mL matsool OR mirin

1/2 cup soy sauce, preferably Korean

2 tablespoons/25 grams sugar

1 cup/240 mL dashi

2 tablespoons/30 mL toasted sesame oil

Specific Equipment

Large pot

Colander

Large skillet OR sauté pan

Serves 4

Instructions

1. Bring 2 gallons/3.8 L of water in a large pot to boil. Drop in the fish cakes and blanch for 2 minutes. Drain the fish cakes through a colander to dry and set aside.

2. Heat the oil in a large skillet or sauté pan over medium heat until the oil is almost smoking. Sauté in the onions and bell peppers for 3 minutes or until they have softened but not browned. Stir in the garlic and sauté for 2 minutes or until the garlic has softened.

3. Stir in the matsool or mirin, soy sauce, sugar, fish cakes, dashi, and sesame oil. Bring the mixture to a simmer and cook for 5 to 7 minutes or until most of the liquid has evaporated and the oil has remained in the pan.

4. Remove the skillet or sauté pan from heat and transfer the mixture to individual small bowls or a serving bowl. Serve the fish cakes warm or chilled.