Eomuk Jeongol (Fish Cake Hot Pot) with Rice Cakes
A hearty eomuk jeongol (fish cake hot pot) simmered with rice cakes and udon noodles in a deep broth made from dried anchovies and dried shrimp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Fish cakes, rice cakes, and udon noodles are simmered together in a rich, refreshing broth brewed with dried kelp, toasted dried anchovies, and dried shrimp. Skewering the blanched fish cakes gives it a street-stall feel and makes it a fun, filling meal. It is also wonderful as a winter late-night snack or a warm hangover dish.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Square fish cake (eomuk)4 sheets
- Rice cakes5
- Udon noodles1
- Egg2
Vegetables
- Korean radish (mu)100 g
- Ssukgat (crown daisy)1 handful
- Large green onion (daepa)1 stalk
Broth
- Dried kelp (dasima)4 sheets (5 cm square)
- Dried anchovies1 handful
- Dried shrimp1 handful
- Water7 cups (paper cups)
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Blanch the fish cake briefly in boiling water, rinse in cold water, and drain well.
- If using frozen rice cakes, microwave them for 2-3 minutes to thaw.
- Soak the udon noodles in water so they loosen easily, then drain.
Steps
Along with the fish cakes, I added all of my favorite ingredients.
5 thick tteokbokki rice cakes, 1 portion of udon noodles, and since I happened to have boiled eggs, I tossed those in as well.
Blanch the fish cake briefly in boiling water, rinse in cold water, and drain well.
Fold the fish cake in half, then fold it into small accordion pleats and thread it onto skewers.
Make sure the rice cakes are slightly soft, then thread them onto skewers.
If using frozen rice cakes, microwave them for 2-3 minutes to thaw.
Soak the udon noodles in water so they loosen easily, then drain.
For the vegetables, all you need is Korean radish (mu), large green onion (daepa), and ssukgat (crown daisy).
Let's make the broth.
Soak 4 sheets of dried kelp in 7 cups of water.
Toast the dried anchovies and dried shrimp in a dry pan without oil, then add them to the kelp water and bring to a boil.
Once the water boils, take out the dried kelp and simmer over low heat for 15-20 minutes longer.
Strain out and discard all of the solids from the broth.
Add 1 tbsp of soup soy sauce, 1 tbsp of regular soy sauce, and 1 tbsp of mirin to the prepared broth, and bring it to a boil.
Adjust the seasonings to your personal taste.
Add the Korean radish and boil until it is about halfway cooked through.
Add the fish cakes, rice cakes, and eggs, and let it simmer.
Taste it and add salt if it needs more seasoning.
I did not add any extra salt myself.
Finally, add the udon noodles, ssukgat, and large green onion, and bring everything to a brief boil.
I ate it just like this for a clean taste, but if you prefer a spicy kick, feel free to add Cheongyang chili peppers or gochugaru.
Ppunwife's tips
- Taste it and add salt if it needs more seasoning.
- If you prefer a spicy kick, feel free to add Cheongyang chili peppers or gochugaru.
- You can dip the fish cakes and rice cakes in vinegar soy sauce.
FAQ
Is there a trick to prepping the fish cakes before skewering?
Blanch the fish cakes briefly in boiling water, rinse in cold water, and drain well. Then fold them in half, pleat them accordion-style, and thread them onto skewers.
How should I prep frozen rice cakes before adding them?
Microwave rice cakes from the freezer for about 2 to 3 minutes until soft, then thread them onto skewers.
What can I add to make the broth spicy and sharp?
You can add Cheongyang chili peppers or gochugaru at the very end according to your taste and bring it to a brief boil.
