Korean
Eomuk
Homemade Korean eomuk is made by grinding chilled white fish and seafood into a springy paste, then frying it until lightly puffed and golden. Serve it warm with a small bowl of soy-vinegar dipping sauce, just like a simple bunsik-style plate.
Watch it madeMaangchi · 9:14
Ingredients
- Boneless white fish fillets, such as pollock or cod, very cold250g
- Cleaned squid, very cold80g
- Peeled shrimp, very cold60g
- Egg white1 large
- Potato starch3 tbsp
- All-purpose flour1 tbsp
- Onion, finely grated2 tbsp
- Carrot, finely minced2 tbsp
- Scallion, finely chopped1 tbsp
- Garlic, minced1 tsp
- Soy sauce1 tsp
- Cheongju or mirim1 tbsp
- Sugar1/2 tsp
- Fine sea salt1/2 tsp
- Ground white pepper1 pinch
- Neutral oil, for deep-frying3 cups
- Soy sauce, for dipping sauce1 tbsp
- Rice vinegar, for dipping sauce1 tsp
- Gochugaru, for dipping sauce1 pinch
- Toasted sesame seeds, for dipping sauce1/2 tsp
Method
- Pat the fish, squid, and shrimp very dry, cut them into small pieces, and keep them in the freezer for 10 minutes so they stay cold while blending.
- Add the chilled seafood, egg white, grated onion, garlic, soy sauce, cheongju or mirim, sugar, salt, and white pepper to a food processor.
- Blend until the mixture becomes a sticky, smooth paste, scraping down the sides as needed.
- Transfer the paste to a bowl and fold in the potato starch, flour, carrot, and scallion until evenly combined.
- Heat the neutral oil in a deep pot to 165°C.
- Lightly oil a wide spatula or small cutting board, spread a thin oval or rectangle of fish paste on it, and slide it carefully into the hot oil.
- Fry the eomuk in batches for 4 to 5 minutes, turning occasionally, until puffed, cooked through, and evenly golden.
- Drain the fried eomuk on a rack, then briefly pour hot water over it or dip it in boiling water for a few seconds to remove excess surface oil.
- Mix the dipping sauce soy sauce, rice vinegar, gochugaru, and sesame seeds in a small bowl.
- Slice the warm eomuk into bite-size pieces and serve with the dipping sauce.
Common questions
Can I substitute the fish, squid, or shrimp in eomuk if I only have one type of seafood?
Yes. Use all cod or pollock for a milder, cleaner flavor, or replace the squid and shrimp with more white fish. Keep the total seafood weight the same and maintain the paste’s very cold temperature for best binding.
How long does eomuk paste need to stay cold, and can I make it ahead?
The seafood should stay cold right up to blending, and a 10-minute freezer chill helps a lot. You can make the paste a few hours ahead and refrigerate it tightly covered, but keep it chilled and mix again before shaping.
Why is my eomuk paste falling apart or turning grainy?
Usually the seafood got warm, the paste was under-blended, or there wasn’t enough starch. Blend until sticky and smooth, then fold in the starch evenly. Also avoid too much liquid from wet seafood or onion.
How should I store leftover fried eomuk, and can I freeze it?
Cool it completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze in a single layer, then bag it for up to 2 months. Reheat gently in a pan, steamer, or hot water.
What’s the best way to serve eomuk after frying?
Serve it warm as a snack with a soy-vinegar dipping sauce, or slice it for stir-fries, rice bowls, and skewers. The brief hot-water dip after frying helps remove excess oil and gives a cleaner, softer texture.