Creamy Fish Cake Stew
This dish offers a new way to enjoy eomuk (어묵), typically served with soy sauce or gochujang (고추장), by pairing it with a rich and creamy sauce.
📝 Editor's Notes
Eomuk Kimchi Duruchigi (어묵 김치 두루치기) is a special 'rice thief' dish that uses eomuk (어묵) instead of pork, offering a lighter yet richer umami flavor.
The sourness of aged kimchi (신김치) cleanly balances the oiliness of the eomuk (어묵), making it irresistibly delicious.
The spicy and sweet seasoning, chewy eomuk (어묵), and crunchy kimchi (김치) and vegetables create a delightful variety of textures.
It's an easy dish to make, so even novice cooks can try it without difficulty.
It pairs perfectly over warm rice or as a snack with cool makgeolli (막걸리).
🛒 Ingredient Tips
For this dish, it's best to choose eomuk (어묵) with a low flour content and high fish meat content, as this creates a chewy and firm texture.
Aged kimchi (신김치) that isn't too sour but perfectly fermented is the most delicious.
Squeeze out excess moisture to prevent the sauce from becoming watery and to preserve the kimchi's (김치) original flavor.
Onions add sweetness and texture, so choose fresh and firm ones.
While not seasonal, these ingredients are always available, allowing you to enjoy this dish anytime.
🔄 Substitution Guide
Instead of eomuk (어묵), you can use pork shoulder or front leg meat to make a hearty duruchigi (두루치기), similar to Jeyuk-bokkeum (제육볶음 - spicy stir-fried pork).
In this case, stir-fry the pork first, then add the kimchi (김치).
If you don't have aged kimchi (신김치), you can add about 1/2 tbsp of vinegar to well-fermented napa cabbage kimchi (배추김치) to compensate for the sourness.
The taste will be slightly different but still delicious.
Instead of Cheongyang peppers (청양고추), you can use Kkwarigochu (꽈리고추 - Korean shishito peppers) or Asagigochu (아삭이고추 - Korean long green peppers) to reduce the spiciness while adding an aromatic flavor.
Note that Kkwarigochu (꽈리고추) has a soft texture, while Asagigochu (아삭이고추) has a crisp texture, so choose according to your preference.
🥘 Ingredients
👨🍳 Cooking Points
The first key point for Eomuk Kimchi Duruchigi (어묵 김치 두루치기) is removing the fishy odor from the eomuk (어묵).
Briefly blanching it in hot water will result in a much cleaner and more delicious eomuk (어묵).
The second point is to sauté the kimchi (김치) first.
Sautéing the kimchi (김치) thoroughly over medium-low heat reduces its sourness and enhances its umami.
Add minced garlic at this stage to bring out its full aroma.
Finally, if the sauce seems too thick while stir-frying, it's crucial to add 1/4 cup of water.
This prevents the sauce from burning and ensures it coats the ingredients evenly, creating a deep flavor.
Green onions (대파) should be added at the very end and stir-fried just until wilted to maintain their crisp texture.
👨🍳 Directions
Fold 6 sheets of eomuk (어묵) in half and julienne into 0.2-inch (0.5 cm) thick strips.
Blanch the julienned eomuk (어묵) in boiling water for about 20 seconds, then drain to remove excess oil and fishy odor. Spread on a tray and let cool to room temperature.
Slice 2 garlic cloves thickly to allow their aroma to release well.
Roughly julienne 1/2 onion, separating the strands. Finely chop 1/2 green onion (scallion).
Cut 1/5 head of broccoli into bite-sized florets.
Place a pan over medium-low heat, add 3 tbsp olive oil, and once heated, add the sliced garlic and finely chopped green onion (scallion). Sauté until fragrant.
When the garlic starts to turn golden, add the julienned onion and chopped broccoli. Sauté thoroughly, seasoning with 1 pinch of salt halfway through.
Once the onion is about halfway cooked, pour in 2 1/2 cups milk and add a pinch of black pepper, mixing well.
When the milk begins to simmer vigorously, add the sautéed eomuk (어묵) and stir well to infuse it with rich umami and a thick consistency.
Once the milk has reduced and thickened, sprinkle in Parmesan cheese to taste and add more black pepper for enhanced aroma.
Serve on a plate. Garnish with a small amount of finely chopped chives or green onions (scallions) for a finishing touch.
💡 Tips
Blanching the eomuk (어묵) removes unnecessary oil and fishy odors, resulting in a much cleaner and lighter taste.
Adding milk provides protein and calcium, while also giving the sauce a creamy texture.
Parmesan cheese and black pepper can be added to enhance the rich flavor and aroma.
📦 Storage & Reuse
The finished Eomuk Kimchi Duruchigi (어묵 김치 두루치기) can be stored in an airtight container in the refrigerator for 3-4 days.
While freezing is possible, the texture of the eomuk (어묵) may become somewhat tough, so it is recommended to refrigerate and consume quickly.
To reheat, microwave for 2-3 minutes or stir-fry again in a pan over low heat.
Adding a small amount of water at this time can help maintain its moisture.
Leftover duruchigi (두루치기) can be stir-fried with rice to make kimchi fried rice, or served on top of tofu like Dubu-kimchi (두부김치) for another delicious variation.
🥢 Who This Is For
This Eomuk Kimchi Duruchigi (어묵 김치 두루치기) is highly recommended as a side dish that the whole family can enjoy.
Those who love spicy food will surely be satisfied.
It's also excellent for busy weeknight dinners or as a weekend treat.
Serve it to your spouse after a long day of work, and two bowls of rice will be gone in no time!
It's best served with warm white rice, and a refreshing kongnamul-guk (콩나물국 - soybean sprout soup) or miyeok-guk (미역국 - seaweed soup) would complete the perfect meal.
🔥 Nutrition Info
Based on 4 servings of Eomuk Kimchi Duruchigi (어묵 김치 두루치기), one serving is estimated to be approximately 250-300 kcal.
It is expected to contain about 10-15g of protein, 15-20g of fat, and 15-20g of carbohydrates.
Eomuk (어묵), made from fish meat, supplements protein, while kimchi (김치) and vegetables are rich in dietary fiber, aiding gut health.
Kimchi (김치) is particularly rich in probiotics and vitamin C, and allicin in onions and garlic can contribute to strengthening immunity.
Oligosaccharide, with fewer calories than sugar, can act as a prebiotic, adding a healthy sweetness.
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