Spicy and Sweet Braised Fish Cakes (Eomuk Jorim)
Spring Side Dish Lunchbox Prepared with Love for My Daughter
Mom! I finished all the aged kimchi! This lunchbox was packed for my husband to take on a business trip, as I couldn’t visit due to the COVID-19 situation. It’s a collection of vibrant spring side dishes, including a delightful braised fish cake that’s both spicy and sweet, perfect for a daughter’s lunchbox.
Braised Fish Cake Ingredients- 200g fish cakes (eomuk), cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 1/4 carrot, thinly sliced
- 2 Cheongyang peppers, finely chopped (adjust to taste)
- 3 Tbsp soy sauce
- 2 Tbsp corn syrup or honey (adjust sweetness)
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
Stir-fried Chwinamul Ingredients- 150g rehydrated chwinamul (Korean aster), cut into bite-sized pieces
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp minced garlic
- 3 Tbsp broth (anchovy-kelp or rice water)
- Sesame seeds
- Sesame oil
- A little cooking oil
Seasoned Spinach Ingredients- 150g spinach
- 2 Tbsp anchovy sauce (fish sauce)
- Sesame seeds
- A little sesame oil
Seasoned Petasites (Meowyi) Ingredients- 150g petasites (meowyi), prepared
- 1 Tbsp soybean paste (doenjang)
- Sesame seeds
- A little sesame oil
Wood Ear Mushroom and Scallion Rolls Ingredients- 30g dried wood ear mushrooms, soaked and cleaned
- 1 bunch scallions
- A little sweet chili paste (cho-gochujang) for dipping
King Oyster Mushroom and Chive Pancake Ingredients- 50g chives, finely chopped
- 2 eggs
- 4 large king oyster mushrooms, cleaned and sliced
- 3 Tbsp flour or pancake mix
- A little vegetable oil (e.g., corn oil)
Beef and Mugwort Soup Ingredients- 200g beef (for soup), cut into bite-sized pieces
- 100g mugwort (ssuk), trimmed
- 1 king oyster mushroom, sliced
- About 4 Napa cabbage leaves, cut into bite-sized pieces
- 1/2 stalk green onion, diagonally sliced
- 3 Tbsp soup soy sauce or fish sauce
- 1L water or broth
- 2 Tbsp minced garlic
Braised Chicken Wings and Potatoes Ingredients- 200g chicken wings (wingsettes)
- 2 potatoes, cut into bite-sized pieces
- 1 Cheongyang pepper, diagonally sliced
- 1/3 carrot, cut into bite-sized pieces
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or oligosaccharide
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
- 150g rehydrated chwinamul (Korean aster), cut into bite-sized pieces
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp minced garlic
- 3 Tbsp broth (anchovy-kelp or rice water)
- Sesame seeds
- Sesame oil
- A little cooking oil
Seasoned Spinach Ingredients- 150g spinach
- 2 Tbsp anchovy sauce (fish sauce)
- Sesame seeds
- A little sesame oil
Seasoned Petasites (Meowyi) Ingredients- 150g petasites (meowyi), prepared
- 1 Tbsp soybean paste (doenjang)
- Sesame seeds
- A little sesame oil
Wood Ear Mushroom and Scallion Rolls Ingredients- 30g dried wood ear mushrooms, soaked and cleaned
- 1 bunch scallions
- A little sweet chili paste (cho-gochujang) for dipping
King Oyster Mushroom and Chive Pancake Ingredients- 50g chives, finely chopped
- 2 eggs
- 4 large king oyster mushrooms, cleaned and sliced
- 3 Tbsp flour or pancake mix
- A little vegetable oil (e.g., corn oil)
Beef and Mugwort Soup Ingredients- 200g beef (for soup), cut into bite-sized pieces
- 100g mugwort (ssuk), trimmed
- 1 king oyster mushroom, sliced
- About 4 Napa cabbage leaves, cut into bite-sized pieces
- 1/2 stalk green onion, diagonally sliced
- 3 Tbsp soup soy sauce or fish sauce
- 1L water or broth
- 2 Tbsp minced garlic
Braised Chicken Wings and Potatoes Ingredients- 200g chicken wings (wingsettes)
- 2 potatoes, cut into bite-sized pieces
- 1 Cheongyang pepper, diagonally sliced
- 1/3 carrot, cut into bite-sized pieces
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or oligosaccharide
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
- 150g petasites (meowyi), prepared
- 1 Tbsp soybean paste (doenjang)
- Sesame seeds
- A little sesame oil
Wood Ear Mushroom and Scallion Rolls Ingredients- 30g dried wood ear mushrooms, soaked and cleaned
- 1 bunch scallions
- A little sweet chili paste (cho-gochujang) for dipping
King Oyster Mushroom and Chive Pancake Ingredients- 50g chives, finely chopped
- 2 eggs
- 4 large king oyster mushrooms, cleaned and sliced
- 3 Tbsp flour or pancake mix
- A little vegetable oil (e.g., corn oil)
Beef and Mugwort Soup Ingredients- 200g beef (for soup), cut into bite-sized pieces
- 100g mugwort (ssuk), trimmed
- 1 king oyster mushroom, sliced
- About 4 Napa cabbage leaves, cut into bite-sized pieces
- 1/2 stalk green onion, diagonally sliced
- 3 Tbsp soup soy sauce or fish sauce
- 1L water or broth
- 2 Tbsp minced garlic
Braised Chicken Wings and Potatoes Ingredients- 200g chicken wings (wingsettes)
- 2 potatoes, cut into bite-sized pieces
- 1 Cheongyang pepper, diagonally sliced
- 1/3 carrot, cut into bite-sized pieces
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or oligosaccharide
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
- 50g chives, finely chopped
- 2 eggs
- 4 large king oyster mushrooms, cleaned and sliced
- 3 Tbsp flour or pancake mix
- A little vegetable oil (e.g., corn oil)
Beef and Mugwort Soup Ingredients- 200g beef (for soup), cut into bite-sized pieces
- 100g mugwort (ssuk), trimmed
- 1 king oyster mushroom, sliced
- About 4 Napa cabbage leaves, cut into bite-sized pieces
- 1/2 stalk green onion, diagonally sliced
- 3 Tbsp soup soy sauce or fish sauce
- 1L water or broth
- 2 Tbsp minced garlic
Braised Chicken Wings and Potatoes Ingredients- 200g chicken wings (wingsettes)
- 2 potatoes, cut into bite-sized pieces
- 1 Cheongyang pepper, diagonally sliced
- 1/3 carrot, cut into bite-sized pieces
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or oligosaccharide
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
- 200g chicken wings (wingsettes)
- 2 potatoes, cut into bite-sized pieces
- 1 Cheongyang pepper, diagonally sliced
- 1/3 carrot, cut into bite-sized pieces
- 4 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin)
- 3 Tbsp rice syrup or oligosaccharide
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
Cooking Instructions
Step 1
[Braised Fish Cakes] First, cut the fish cakes into bite-sized pieces, about 2-3 cm. Thinly slice the onion and carrot. Finely chop the Cheongyang peppers for a spicy kick (you can remove the seeds or omit them if preferred by children). 
Step 2
Heat about 1 Tbsp of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic.
Step 3
Once the garlic is fragrant, add the cut fish cakes and stir-fry for 2-3 minutes to enhance their texture. Then, add soy sauce, cooking wine, carrots, onions, and Cheongyang peppers. Stir-fry together until the vegetables are slightly tender. Allow the moisture from the vegetables to help meld the flavors.
Step 4
Finally, add the corn syrup, sesame oil, and sesame seeds. Stir everything together for another 1-2 minutes until well combined. Your delicious braised fish cakes are ready! They taste great warm or at room temperature.
Step 5
[Stir-fried Chwinamul] Cut the rehydrated chwinamul into manageable pieces. In a large bowl, combine the chwinamul with anchovy sauce, minced garlic, and broth. Gently mix with your hands to marinate. Let it sit for about 10 minutes for the flavors to meld. 
Step 6
Heat a little cooking oil in a pan over medium heat. Add the marinated chwinamul and stir-fry until it wilts and becomes fragrant. Remove from heat and sprinkle with sesame seeds to finish.
Step 7
[Seasoned Spinach] Thoroughly wash and trim the spinach. Bring a pot of water to a boil with a pinch of salt. Blanch the spinach for just 1 minute – do not overcook. Immediately rinse under cold water, squeeze out excess moisture, and chop into bite-sized pieces. 
Step 8
In a bowl, combine the chopped spinach with anchovy sauce, sesame oil, and sesame seeds. Gently mix by hand. Adjust seasoning with anchovy sauce and finish with the nutty aroma of sesame oil and seeds.
Step 9
[Seasoned Petasites] To reduce the slightly bitter taste, blanch the prepared petasites in boiling water with a pinch of salt. Rinse under cold water, squeeze out excess moisture, and cut into bite-sized pieces (about 2-3 cm). 
Step 10
In a bowl, combine the cut petasites with soybean paste, sesame seeds, and sesame oil. Gently mix by hand until well combined. The savory petasites with doenjang are ready. Adjust the amount of soybean paste to your liking.
Step 11
[Wood Ear Mushroom and Scallion Rolls] Soak the dried wood ear mushrooms in lukewarm water until fully rehydrated. Rinse them thoroughly. Blanch the soaked mushrooms in boiling water for about 1 minute, then rinse under cold water and drain. 
Step 12
Briefly blanch the scallions in boiling water until their green color intensifies. Rinse under cold water and drain. Tie 2-3 scallions together to form small bundles (or leave them untied if you prefer).
Step 13
[Chive and Oyster Pancake] Finely chop the clean chives. Prepare the large king oyster mushrooms by slicing them. In a bowl, combine the chopped chives, sliced mushrooms, eggs, and flour (or pancake mix). Gradually add water, stirring until you achieve a batter that is not too thin. 
Step 14
Heat a generous amount of cooking oil (like corn oil) in a pan over medium heat. Ladle spoonfuls of the batter into the hot oil, forming small pancakes. Cook until golden brown on both sides. Ensure enough oil is used for a crispy texture. Drain on paper towels to remove excess oil.
Step 15
[Beef and Mugwort Soup] Cut the beef into bite-sized pieces. Slice the king oyster mushroom and Napa cabbage leaves similarly. Diagonally slice the green onion for added flavor. 
Step 16
In a pot, add water or broth and bring to a boil. Add the beef, Napa cabbage, and king oyster mushroom and cook until the beef is tender. Season the broth with soup soy sauce (or fish sauce) and minced garlic.
Step 17
Once the soup returns to a boil, add the mugwort and green onions. Cook briefly until the mugwort is tender but still vibrant green. Mugwort loses its aroma if overcooked, so add it at the end. Serve hot.
Step 18
[Braised Chicken Wings and Potatoes] Rinse the chicken wings. (For better flavor, you can soak them in milk briefly to remove any gaminess.) Heat a little cooking oil in a pan and sauté the chicken wings until they are golden brown on all sides. 
Step 19
Once the chicken wings are partially cooked, add the potatoes and carrots, cut into bite-sized pieces. Stir-fry them with the chicken. Pour in soy sauce and cooking wine, and add enough water to almost cover the ingredients. Bring to a simmer and cook over medium heat until the potatoes and carrots are tender.
Step 20
When the potatoes are cooked, add the rice syrup (or oligosaccharide), minced garlic, and diagonally sliced Cheongyang peppers. Continue to simmer until the sauce has reduced to a glaze. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for extra flavor. The sweet and savory braised chicken wings and potatoes are ready!
