Eomuk Bokkeum
어묵볶음·(eo-muk bo-kkeum)
Halmoni's Dosirak: The Packed School Lunch
She folds sheets of Busan fish cake, slicing them fast against the formica countertops of childhood, dark soy sauce and toasted sesame oil waiting by the hot skillet. The undeniable king of the segmented metal dosirak, this dish is a masterclass in post-war frugality. If boiled in the sauce too quickly, you get a bloated, soggy mess. The grandmother's secret isn't a magical ingredient; it's the low, slow dry-fry. Frying the fish cakes low and slow before adding a single drop of liquid drives out their moisture, ensuring they retain that fiercely addictive, resilient chew long after they hit the fridge. Toss the strips until the edges blister, pack them tight into the lunchbox, and snap the lid shut.
Before you start
Wash the fish cakes with boiling water.
Place the thawed sheets of fish cake in a colander and pour a kettle of boiling water over them to instantly strip away the stale factory oil. Pat them completely dry with paper towels, then cut into bite-sized 1-by-2-inch rectangles.
Ingredients
- thin rectangular Korean fish cakes8 oz
- neutral cooking oil2 tbsp
- yellow onion1/2 med
- carrot1 small
- scallion1 large
- jalapeño or Korean Cheongyang pepper1 small
- soy sauce2 tbsp
- mirin or Korean cooking wine1 tbsp
- garlic1 tsp
- Korean corn syrup2 tbsp
- toasted sesame oil1 tbsp
- toasted sesame seeds1 tbsp
- black pepper1/8 tsp
Method
- 01
Begin the dry fry on medium-low heat.
Place a large non-stick skillet over medium-low heat and add the neutral oil. Toss in the fish cake pieces, sliced onions, and the white parts of the scallions.
- 02
Cook slowly until you hear a crackling sizzle.
Do not rush this step. Toss slowly for 4 to 6 minutes to evaporate the intrinsic moisture inside the fish cakes. Keep cooking until the onions are translucent and the fish cakes crisp slightly at the edges, emitting a distinct crackling sound.
- 03
Stir in the crunch.
Add the julienned carrots and the sliced chili pepper. Toss for about 1 minute, just until the carrots soften slightly.
- 04
Reduce the sauce in the center of the pan.
Push all the ingredients to the outer edges of the skillet, creating an empty circle in the middle. Pour the soy sauce, cooking wine, and minced garlic directly into this hot center, letting the liquid bubble furiously for 10 to 15 seconds to cook off the raw garlic flavor.
- 05
Coat the fish cakes and apply the glaze.
Drag the fish cakes and vegetables back into the center, mixing vigorously to coat them in the soy reduction. Immediately add the corn syrup and toss continuously for another 30 to 60 seconds until a gorgeous, sticky, glossy sheen wraps around the ingredients.
- 06
Finish off the heat.
Turn off the stove completely, as high heat will destroy the delicate flavor of sesame oil. Stir in the toasted sesame oil, sesame seeds, the remaining green parts of the scallion, and a pinch of black pepper.
Notes
Do not substitute the corn syrup.
Korean corn syrup (mulyeot) is critical here. It acts as a protective lacquer that seals moisture inside the fish cake, preventing it from drying out in the refrigerator. Standard granulated sugar will draw moisture out and ruin the texture.
From Cook Korean in America.