Eomuk Skewer
Folded fish cake on a stick, bobbing in clear broth in a steamy street stall while you drink the broth from a paper cup for free. Restorative in a way that makes no nutritional sense.
- Total time
- 13 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Bring the water, anchovies, kombu, onion and spring onion to a boil, then lift out the kombu after 5 minutes so the stock does not turn slimy.
Simmer the remaining stock for a further 4 minutes, then strain out the solids and return the clear broth to the pan.
Meanwhile thread each fish cake sheet onto a skewer in loose accordion folds, pushing the folds together so they hold.
Season the broth with the soy sauce and fish sauce, then lower the skewers in and simmer gently for 4 minutes until the fish cake is heated right through and softened.
Serve the skewers standing in the pot with small cups of the hot broth alongside, and a dish of soy sauce with a little chilli for dipping.
Read all that and thought “absolutely not”?
Completely fair. Eomuk Skewer is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.