Braised Fried Eggs and Fish Cakes
This 'rice thief' side dish features boiled eggs and Korean fish cakes coated in starch, then deep-fried until crispy, and finally braised in a sweet and savory sauce.
📝 Editor's Notes
This Bomeomdong Pork Bone Soup (Bomdong Ppyeohaejangguk) recipe's greatest feature is its simplicity, allowing you to make it in a single clay pot (ttukbaegi (뚝배기)) without a large stockpot.
The spicy yet savory broth is exquisite, and the fragrant bok choy (bomdong (봄동)) adds a special touch, making it an even more unique hangover soup.
It delivers a deep flavor without complex steps, making it easy for even beginner cooks to try.
It's especially good for warming you up on cold days and serves as a hearty meal.
It's perfect for enjoying with family for weekend lunch or dinner.
🛒 Ingredient Tips
It's important to choose fresh domestic pork backbones (deungppyeo (등뼈)).
Look for ones with plenty of meat, no pooled blood in the bones, and a bright pink color.
When buying from a supermarket, check the packaging date and try to choose those slaughtered on the same day for the freshest taste.
For bok choy (bomdong (봄동)), select smaller, tender leaves.
Check for any yellowing or damage, and ensure the root end is firm and clean.
The most delicious bok choy is available from winter to early spring.
For potatoes, choose those that are not too large and have a smooth surface.
🔄 Substitution Guide
If domestic pork backbones (deungppyeo (등뼈)) are difficult to find or too expensive, imported ones can be used.
However, imported backbones may have a stronger odor than domestic ones, so pay extra attention to blood removal and blanching.
Mirin (mat-sul (맛술)) or rice wine (cheongju (청주)) can also be used instead of soju (소주) to effectively remove gamey odors.
If bok choy (bomdong (봄동)) is unavailable, you can use dried outer leaves of napa cabbage (ugeoji (우거지)) or dried radish greens (siraegi (시래기)) for a different kind of savory flavor.
Note that ugeoji needs to be pre-boiled, and siraegi requires both soaking and boiling.
If you don't have potatoes, you can omit them or add thinly sliced radish (mu (무)) for a refreshing taste.
Instead of coin broth concentrates, making your own broth with kelp (dashima (다시마)) and anchovies (myeolchi (멸치)) will yield a deeper flavor.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points for this recipe.
First, thoroughly removing blood from the pork backbone (deungppyeo (등뼈)) is key to achieving a clean, gamey-free broth.
Soak it in water with 1 tablespoon of salt for at least 1 hour, changing the water once or twice in between.
Second, the process of blanching the pork backbone once with soju (소주) is also very important.
This effectively removes any remaining impurities and strong odors, resulting in a much cleaner broth.
Don't forget to rinse it thoroughly under cold water after blanching.
Finally, adding the bok choy (bomdong (봄동)) and soybean paste (doenjang (된장)) from the beginning and simmering for 1 hour over low heat will allow the deep flavors of the ingredients to meld, creating a richer and more savory hangover soup (haejangguk (해장국)).
Maintaining low heat is crucial.
👨🍳 Directions
Place eggs in boiling water and cook for 6 minutes and 30 seconds to achieve a soft-boiled consistency, ideal for braising.
Peel the boiled eggs.
Add 1 tablespoon of starch to a pan, then add the boiled eggs and roll them to coat evenly.
Slice the green onion (scallion) in half lengthwise, then julienne. Thinly slice two sheets of Korean fish cake (eomuk (어묵)).
Heat cooking oil in a pan, then roll the starch-coated eggs in the oil and fry until crispy.
Add the julienned green onion (scallion) to release its aroma. Then, add 3 tablespoons of brewed soy sauce and 1 tablespoon of mirin (or cooking wine) and stir-fry, ensuring the seasoning is well absorbed by the eggs and green onion.
Add the sliced Korean fish cake (eomuk (어묵)) and lightly mix to coat them with the sauce.
Stir in the chopped chives and sesame seeds to finish.
💡 Tips
Rolling the eggs in 1 tablespoon of starch before frying makes them crispy and helps the sauce adhere well.
This dish can be stored in the refrigerator for up to a week.
📦 Storage & Reuse
The finished Bomeomdong Pork Bone Soup (Bomdong Ppyeohaejangguk) can be stored in an airtight container in the refrigerator for about a week.
For longer storage, divide it into single-serving portions and freeze for up to a month.
When freezing, include both the broth and the solids.
To thaw, either let it naturally defrost in the refrigerator or use a microwave, then transfer to a pot and simmer thoroughly over medium-low heat.
At this point, you can add a little water or broth to adjust the consistency and season with salt if needed.
Eating leftover haejangguk (해장국) mixed with rice or adding ramen noodles to it is also a delicious treat.
🥢 Who This Is For
This Bomeomdong Pork Bone Soup (Bomdong Ppyeohaejangguk) is highly recommended for those seeking a warm and hearty meal on chilly days.
It's especially effective as a hangover cure (haejangguk (해장국)) the morning after drinking, providing a truly refreshing feeling.
It's also an excellent weekend menu for family gatherings and a perfect special dish for entertaining guests.
Serving it with cubed radish kimchi (kkakdugi (깍두기)), napa cabbage kimchi (baechu kimchi (배추김치)), and refreshing radish water kimchi (dongchimi (동치미)) will make for an even more abundant and delicious meal.
Surprisingly, it also pairs well with a glass of Korean rice wine (makgeolli (막걸리)).
🔥 Nutrition Info
This Bomeomdong Pork Bone Soup (Bomdong Ppyeohaejangguk) is estimated to be approximately 450-550 kcal per serving.
Protein is estimated at about 30-40g, fat at about 25-35g, and carbohydrates at about 20-30g.
Pork backbone (deungppyeo (등뼈)) is rich in high-quality protein, calcium, iron, and other minerals, contributing to bone health and anemia prevention.
Bok choy (bomdong (봄동)) is abundant in Vitamins A and C, calcium, and potassium, which are beneficial for boosting immunity and recovering from fatigue, and its high dietary fiber content aids in gut health.
Potatoes are a primary source of carbohydrates and provide Vitamin C and potassium.
Overall, this will be a well-balanced and hearty meal.
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