Chewy and Crispy Delight! Eomuk (Fish Cake) and Soybean Sprout Salad Recipe
Delicious Eomuk and Soybean Sprout Salad Made Easily
Whip up a quick side dish with leftover ingredients from your fridge! Introducing a recipe for Eomuk and Soybean Sprout Salad, offering a fantastic combination of crunchy soybean sprouts and chewy fish cake. It’s perfect as a side for rice or as a tasty snack with drinks!
Main Ingredients- Fresh soybean sprouts 193g
- Square eomuk (fish cake) 2 sheets
- A small amount of fresh carrot (adds color and texture)
- A little fragrant chives or crisp green onion (choose according to preference)
Seasoning- Savory soy sauce 1 Tbsp
- A pinch of salt (to adjust seasoning)
- Spicy gochugaru (Korean chili flakes) 1 Tbsp
- Nutty sesame oil 1 Tbsp
- Minced garlic 1/2 tsp (for enhanced flavor)
- A sprinkle of sesame seeds (for garnish)
- Savory soy sauce 1 Tbsp
- A pinch of salt (to adjust seasoning)
- Spicy gochugaru (Korean chili flakes) 1 Tbsp
- Nutty sesame oil 1 Tbsp
- Minced garlic 1/2 tsp (for enhanced flavor)
- A sprinkle of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the soybean sprouts thoroughly. Thinly julienne the carrot, and cut the chives or green onion into similar lengths. Also, slice the square eomuk into long, bite-sized strips.
Step 2
Bring a generous amount of water to a boil in a pot. Once boiling, add the washed soybean sprouts and cook them. Covering the pot and boiling for about 5-7 minutes will help maintain their crispness. Be careful not to overcook them, as they can become mushy.
Step 3
While the soybean sprouts are cooking, prepare the julienned eomuk and carrot. Chop the chives or green onion, and all your ingredients will be ready.
Step 4
Once the soybean sprouts are cooked, drain them using a colander. Then, bring the soybean sprout cooking water back to a boil. Add the sliced eomuk and carrot and briefly blanch them – just about 10-20 seconds, as if dipping them in and out.
Step 5
Drain the water from the blanched eomuk and carrot as well. Briefly blanching removes excess oil from the eomuk and keeps the carrot nicely crisp.
Step 6
In a mixing bowl, combine the cooked soybean sprouts, blanched eomuk, and carrot. Add 1 Tbsp soy sauce, a pinch of salt, 1 Tbsp gochugaru, 1/2 tsp minced garlic, and 1 Tbsp sesame oil. Finish with a sprinkle of sesame seeds for the seasoning.
Step 7
Gently mix all the ingredients with the seasoning. It’s important to toss them carefully to avoid mashing the soybean sprouts. Taste and add a little more salt if needed.
Step 8
Your delicious Eomuk and Soybean Sprout Salad, with its perfectly crisp sprouts and chewy fish cake, is now ready! Serve it over warm rice for a delightful meal or enjoy it with a cold beer.
