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- ✔Haemalguen Premium Korean Square Fish Cake - Eomuk 240g (Frozen)€4.50
- ✔Sempio Naturally Fermented Korean Dark Soy Sauce - Jin Ganjang S 860ml€5.49
- ✔CJ Authentic Korean Beef Stock Seasoning - Dasida 300g€6.50
- ✔Beksul Authentic Korean Corn Syrup - Mulyeot 700g€4.45
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해맑은 명품 사각어묵 240g - 냉동
×1 - ↳ Haemalgeun square fish cakes (240g) are the right thickness for braising, so the sauce soaks all the way through.
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샘표 진간장 S 860ml
×1 - ↳ Sempio Jin Ganjang S is a braising soy sauce that delivers the deep umami and color a jorim needs.
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CJ 쇠고기 다시다 300g
×1 - ↳ CJ Beef Dashida adds rich umami without having to make a separate stock.
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백설 물엿 700g
×1 - ↳ Beksul Rice Syrup gives the braise its glossy shine and gentle sweetness, and helps the flavor last even when cold.
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1 green onion
cebolleta -
2 cloves garlic
ajo -
cooking oil
aceite de girasol -
sesame seeds
semillas de sésamo -
chili flakes (optional)
pimentón picante / gochugaru -
200ml water
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a little cooking oil
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garlic (optional)
Leave the frozen square fish cakes (240g) at room temperature for 5 minutes, or rinse briefly in cold water, to half-thaw. If fully frozen they're hard to cut, so wait until the surface softens.
Cut the fish cakes into bite-size pieces (about 2cm). Triangles or rectangles — whatever shape is easiest.
Blanch the cut fish cakes in boiling water for just 30 seconds, then drain. This removes excess oil and off-flavors; don't boil too long or they'll go mushy.
Heat 1 tablespoon of oil in a pan over medium heat. Add 2 sliced garlic cloves and stir until fragrant.
Add the blanched fish cakes and stir-fry over medium heat for 1 minute until the surfaces turn lightly golden.
Pour in 200ml water and add 1 teaspoon CJ Beef Dashida to build the stock base. Dashida is salty, so don't add too much at once.
Add 2 tablespoons Sempio Jin Ganjang S soy sauce. Adjust to taste and color, but start with 2 tablespoons to be safe.
Add 1.5 tablespoons Beksul Rice Syrup and stir well. The syrup adds the final shine, so add it at this stage.
Braise over medium heat for about 6 minutes until the liquid reduces to a thin coating. When the liquid shrinks to about 1/3 and the fish cakes look glossy, it's nearly done. Don't over-reduce or it will turn salty and burn.
Add diagonally sliced green onion and stir-fry another 30 seconds for aroma.
Turn off the heat and sprinkle with sesame seeds. Plate and serve. It tastes just as good cold, so it's perfect for lunchboxes.
Can I adjust the spice level?
The basic recipe isn't spicy. For heat, add 1 teaspoon of chili flakes (gochugaru) near the end of braising. For kids, add a little extra rice syrup to make it milder.
How many servings?
This recipe serves 2. The 240g of fish cakes makes 2–3 servings of a rice side dish.
How do I store it?
Keep it in an airtight container in the fridge and eat within 3–4 days. It holds its flavor cold, making it an excellent lunchbox side.
Can I substitute the fish cakes?
The square fish cakes in this kit are best for braising, but you can make a similar braise with tofu or fried tofu pouches (yubu).
What cooking tools do I need?
A pan (or wide pot), a knife, a cutting board, and a strainer are enough. No special equipment required.
Can beginners or kids make it?
Yes — it's mostly cutting and braising, so it's easy for beginners. If cooking with kids, let them handle cutting the fish cakes and sprinkling the sesame seeds.