Korean Soy-Braised Fish Cake
Eomuk-jorim - soy-braised fish cake - is among the most reliable banchan in the Korean refrigerator, keeping for up to a week while improving in flavor each day as the soy glaze penetrates deeper. Korean eomuk is a pressed fish paste distinct from Japanese kamaboko, with a chewier, denser bite. The fish cake is cut into triangles or rectangles and simmered in a mixture of soy sauce, rice syrup, garlic, and water. As the liquid reduces by half over ten minutes, the remaining sauce thickens into a sticky, sweet-salty glaze clinging to each piece. Adding a sliced cheongyang chili near the end introduces a subtle heat that lifts the otherwise one-dimensional sweetness. This banchan has been a fixture of Korean school cafeterias, packed lunches, and corner-store side dishes for decades - a workhorse side dish that costs almost nothing to prepare.
Adjust Servings
Instructions
- 1
Cut fish cake and blanch briefly to remove excess oil.
- 2
Bring soy sauce, water, syrup, and garlic to a simmer.
- 3
Add fish cake and braise over medium heat for 6 minutes.
- 4
When sauce is reduced, add sliced chili.
- 5
Finish with sesame oil and sesame seeds.
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