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5 from 1 vote

Eomuk Tang - Korean Fishcake Hotpot!

Ingredients

  • 2 Bags Assorted Korean Fishcake (Eomuk)

Eomuk Broth

  • 2L Water (~8.5 Cups)
  • 2 Anchovy-Kelp Broth Bags (Or use 20 dried anchovies + hand-sized piece of dried kelp)
  • ¼ a whole Korean Radish (Cut into 2 large sections)
  • 1 whole Onion
  • 2 pieces of Spring Onion Stalk (each, the length of your forearm)
  • 2 Whole Cheongyang Chili Peppers (Optional)

Eomuk Broth Seasoning

  • 2 Tablespoons Mirin
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Korean Anchovy Fish Sauce
  • 1 Tablespoon Minced Garlic

Eomuk Dipping Sauce

  • 1 teaspoon Soy Sauce
  • 1 teaspoon Vinegar
  • 1 teaspoon Water
  • Few shakes Sesame Seeds
  • Small handful Chopped Scallions (or Spring Onions)
  • Few shakes Gochugaru (optional, if you want some spice)

Instructions

Start Eomuk Broth

  • Take out a large pot. Add in water (2L). Then add in 2 Anchovy-Kelp Broth Packets. Then cut-off 2 large sections of Korean Radish (~¼ the whole radish). Then cut 1 onion in half. Then set-aside 2 pieces of spring onion stalk (each, forearm-length sized - use both white & green). Then cut 2 Cheongyang Chili Peppers in half (optional). Add all of these ingredients into your pot and bring it up to a boil.
  • Once the pot is boiling - place lid on. Reduce the heat to a medium-low and set a timer for 40 minutes.
  • 15 minutes into boiling, remove the anchovy-kelp broth packets. Also remove the spring onion stalks. Allow the rest to continue simmering together until time is up. In the meanwhile, continue to next steps...

Make Eomuk Skewers

  • Fold the rectangle eomuk sheets (the "hot-dog" way) - two times. Then fold the piece into 3 waves (reference video).
  • Stick a skewer through it.
  • Repeat the process for however many skewers you want. Make skewers that include a variety of shapes & colors to make it even more appetizing!
  • Place the finished skewers into a shabu-shabu pot (or any separate pot).

Finish Broth

  • After a total of 40 minutes, check on the broth. Open lid and check if the Korean radish has turned soft. Place a chopstick through it - it should go through easily.
  • If so, the broth is ready. Remove and discard everything from the broth except for the radish.
  • Then carefully take out the radish piece and let it cool down on a cutting board - it's too hot to cut now

Season & Finish Broth

  • While its cooling down, let's season the broth. Start by adding Mirin (2 Tablespoon). Then add in Soy Sauce (2 Tablespoon), Korean Anchovy Fish Sauce (2 Tablespoon) and Minced Garlic (1 Tablespoon).
  • Afterwards, let the broth simmer away for a few minutes - so the fish sauce can cook away.
  • Next, go back to the boiled radish. Slice the radish chunks into thin rectangular pieces. Then add the pieces back into the broth. The broth is now ready!

Serve Hot-Pot

  • When you're ready to dine, pour the broth into the pot with the skewers. Place the pot on a gentle simmer and let the skewers cook away in the broth for a few minutes.
  • Now... pour yourself and your partner some soju (or makgeolli) - and enjoy!! Bon Appetit!
  • If you're still hungry afterwards, cook some udon noodles (or pho noodles) in the broth.
  • Note: If the broth reduces too much and starts to taste too salty, simply add in a few dashes of water!