Saturday, February 27, 2010

Uh-Mook Jorim - Fish Cakes - 어묵 조림

I apologize about the sporadic updates. One of my New Year's resolutions was to spend more time on this blog and hopefully make a mini-cookbook by the end of this year. =P We'll see how that goes since I'm not very motivated to do much these days.

I've put up an uh-mook bokeum recipe up before, and this following recipe is quite similar, only with more liquid. Instead of pan-frying the uh-mook, you're reducing it in liquid. I personally think it has more flavor.

Again, many ways to make the same dish!  You can add red peppers, green peppers, carrots, broccoli and whatever else meets your fancy.  I didn’t have any of that so I made do with what was available.

 

Needed:

  • 4 Fried Fish Cake pieces
  • sauce: 2 TB minced garlic, 2 TB rice wine, 1/4 cup water, 3 TB gook ganjang, 1 TB sesame oil, 1 TB corn syrup, and lastly 3/4 TB of red pepper powder (gochuggaru).
  • 1/2CUP onions, 1/2CUP mushrooms, and 1/4CUP green onions       

 

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I buy a big bag of uh-mook and leave it in my freezer to use whenever I may need it.


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I used four pieces today.


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Cut it once lengthwise and then slice it up like so.


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Throw the uh-mook into a pan and add the following: 2 TB minced garlic, 2 TB rice wine, 1/4 cup water, 3 TB gook ganjang, 1 TB sesame oil, 1 TB corn syrup, and lastly 3/4 TB of red pepper powder (gochuggaru).


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Mix it up well and then throw in about half a sliced onion and continue to let it boil on low heat.


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At this point, you can throw in any number of vegetables. If you have red and green peppers on hand add them for extra kick (I didn't have any) or you can add mushrooms, broccoli, or squash. No limits!


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Once all the liquid is almost reduced, throw in some green onions and mix it around one last time.


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You're ready to serve! Enjoy!!! Hope everyone has a wonderful rest of the weekend! Mother Nature is acting kinda freaky out here in LA isn't it?  =P

9 comments:

  1. Just signed up for this blog in time for the last 2 posts prior 2 this...sorry about all your health issues....I hope u kick it!

    I like the idea of you making a mini cookbook - keep me posted - I'd buy it!

    My husband is Korean (I'm Irish) and I like Korean food more then he does...

    I just met a Korean lady and talked her into teaching me some tradition cooking...I call her "Oma" :)

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  2. Mmm, I could make it through a lot of rice with some of that uhmook! Looks great.

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  3. this is exactly what I wanted to learn how to make! I even bought the fish cake today. woo hoo!

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  4. I have a question unrelated to your recipe above and I'm not sure how to email you directly. I hope it's ok if I do it here (if not please how do I contact you).

    My little lady friend showed me how to make a condiment and she doesn't know how to spell it. It sounded like SOGUM CRI (OR quri). It's made up of hot pepper flakes, sesame oil, soy sauce, scallions and sugar. It's almost like a paste when done. Do you know the name of it? Thank you. - Claire

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  5. Can't wait for the cookbook! Hope you have a lot of pictures in it as I love reading your recipes with so many pictures and exact measurements. :-)

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  6. Thanks for sharing this recipe with us, I tried this recipe tonight. My hubby loves it. Thank You so much.

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  7. the dish looks really really spicy. Wow, look at all the hot pepper paste in there! I'll take 1/4 of that!

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  8. Thanks for sharing this amazing yet simple recipe. It's really delicious :) Love your blog!

    Feel Free to check out my blog:
    http://www.simplygoodeating.com/2011/06/korean-stir-fry-fish-cakes/

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  9. Recently tried making this recipe and it came out delicious! I love that its really easy and simple to make. Now its one of my favorites:) Thanks for sharing!

    Feel free to check out my blog:
    http://www.simplygoodeating.com

    ReplyDelete

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