Eomuk Jeongol (Fishcake Hot Pot)

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Jon Ngo

Ingredients

The Broth

  • 1
    Korean Leek
  • 5
    Whole Black Peppers
  • 1
    White Onion
  • 1/2
    Korean Radish
  • 40
    ml Soy Sauce
  • 40
    ml Cooking Wine
  • ½
    Cup Myeolchi (Dried Anchovies)
  • ½
    Cup Katsuobushi (Bonito Flakes)
  • 3
    Liters Water
  • 2
    tbsp Garlic
    Minced

The Ingredients

  • Ice Water
  • 1
    Red Chili Pepper
  • ½
    Cup Quail Eggs
  • ¼
    Cup Sliced Scallions or the Green Leaves from the Korean Leek
    for garnish
  • 40
    ml Vinegar
  • 1
    King Oyster Mushroom
  • 1
    Cup Shiitake Mushrooms
  • 1
    tbsp Salt
  • 1
    Cheongyang Pepper (or Green Chili Pepper)
  • ½
    Pound Assorted Fishcakes
  • 4
    Pieces Thin Square Fishcakes

The Materials

  • Wooden Chopsticks or Skewers

Instructions

1
Have you ever tried Eomuk Jeongol (Fishcake Hot Pot)? This is a popular street food in Korea and you can make it in the comforts of your own home. Here's the recipe!
2
Peel and slice 1/2 Korean Radish into bite-sized chunks.
3
Peel and slice 1 White Onion in half.
4
Prepare 1 Korean Leek by chopping off the green leaves and slicing off the end of the white part. You can save the green leaves to use as garnish later. Then, slice the remaining stem (diagonally) 2-inch pieces. If using Green Onion or Scallions, follow the same steps but since these are smaller than Korean Leeks, you can use 2-3 stalks.
5
Prepare 2 tbsp Garlic (Minced).
6
Prepare 40 ml Cooking Wine, 40 ml Soy Sauce, a ½ Cup Myeolchi (Dried Anchovies), a ½ Cup Katsuobushi (Bonito Flakes), and 5 Whole Black Peppers.
7
Pour 3 Liters Water in a large pot (>4 quarts). Add sliced radish and onions. Microwave the Myeolchi (Dried Anchovies) for 1min. Then, are the Myeolchu and Cooking Wine To the broth. Increase the heat to high and boil for 10min.
8
After the broth has boiled for 10min, reduce the heat to medium and continue boiling for 8min. Add Soy Sauce to the broth. Place the Minced Garlic, Katsuobushi, and Black Pepper in a sieve and dip into the broth so the flavors infuse into the broth.
9
After 8min, turn off the heat and set aside the radishes. Remove the rest of the ingredients and you should be left with a clear broth. Taste the broth. If it’s too salty, you can add water. If it’s too bland, add some salt to taste.
10
In a small pan or pot, submerge ½ Cup Quail Eggs in cold water with 1 tbsp Salt and 40 ml Vinegar then boil for 5min. Immediately after, submerge Quail Eggs in an Ice Water bath for an additional 5min. This process makes it easier to peel the Quail Eggs. Peel off the shells and set the eggs aside.
11
Optional: Slice the tops of 1 Cup Shiitake Mushrooms. You can cut x’s or various shapes into the tops of the mushrooms, so they look attractive when served.
12
Slice off the bottom of the Enoki Mushrooms. If there is any remaining dirt, you can wash it off under cold water.
13
Slice 1 King Oyster Mushroom in half lengthwise then into thirds lengthwise.
14
Slice 1 Red Chili Pepper and 1 Cheongyang Pepper (or Green Chili Pepper) diagonally into thin strips.
15
Take Wooden Chopsticks or Skewers and poke them through 4 Pieces Thin Square Fishcakes. Most packs come with 4 pieces. If the fishcakes are too wide, fold them in half before skewering. Skewer a ½ Pound Assorted Fishcakes and alternate each piece to create a nice design. Ideally, you may want 3 fishcake sticks per person.
16
Place the fishcakes, Korean Leek, Radish, Mushrooms, Quail Eggs, Red Chili Pepper, Green Chili Pepper, Kelp, and Crown Daisy into a wide pan (at least 3-quarts).
17
Pour the broth into the wide pan with the ingredients. Boil for 10min or until the fishcakes are soft.
18
Place the Red Chili Pepper and the Cheongyang (or Green Chili Pepper) on top of the broth.
19
Place the ¼ Cup Sliced Scallions or the Green Leaves from the Korean Leek (for garnish).
20
Prepare individual bowls for each person then serve hot!
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Jon Ngo's avatar
Have you ever tried Eomuk Jeongol (Fishcake Hot Pot)? This is a popular street food in Korea and you can make it in the comforts of your own home. Here's the recipe!