Baek Jong-won's Warm and Delicious Fish Cake Stew Recipe

Omuke Jeon-gol (fish cake stew), with its rich and savory broth, and a variety of fish cakes and vegetables, is a perfect dish to enjoy with family on a cold day.

[ Ingredients ]

Broth

• Water: 2L
• Radish: 1/4 (300g)
• Onion: 1/2 (100g)
• Anchovy powder: 2 tbsp (15g)
• Anchovy stock: 1/3 tbsp (3g)
• Kelp: 1/2 cup (10g)
• Bonito flakes: 1 cup (10g)
• Soy sauce: 1/2 cup (80g)
• Mirin (sweet rice wine): 1/3 cup (60g)
• Minced garlic: 2 tbsp (30g)

Fish Cake Stew Ingredients

• Assorted fish cakes: 700g
• Square fish cakes: 300g
• Chrysanthemum greens: 50g
• Brown beech mushroom: 1/2 (50g)
• Quail eggs: 1 cup (140g)
• Rice cake: 1 stick (150g)
• Shiitake mushrooms: 2 (30g)
• Red chili pepper: 1 (15g)
• Green chili pepper: 3 (15g)
• Green onion: 1 (80g)
• Anchovy broth: 1.5L
• Black pepper: To taste

Seasoned Soy Sauce

• Soy sauce: 3 tbsp (30g)
• Wasabi: To taste
• Water: 1 tbsp (10g)
• Green onion: To taste
• Green chili pepper: To taste

[ Instructions ]

Making the Anchovy Broth

1. Prepare Ingredients:

• Cut the radish into 1cm thick squares, and cut the onion in half.

2. Boil:

• In a pot, add water, anchovy powder, radish, onion, soy sauce, mirin, anchovy stock, and kelp and bring to a boil.

3. Steep Garlic:

• Strain the minced garlic through a sieve and add it to the broth to steep, or add the broth to a bowl with the garlic to infuse the flavor.

4. Complete Broth:

• Once boiling, reduce heat to medium and simmer until the radish is cooked.
• Once the radish is cooked, strain the bonito flakes into the broth to add flavor, and remove the solids.

Making the Fish Cake Stew

1. Prepare Ingredients:

• Cut the shiitake mushrooms into flower shapes, and cut the brown beech mushrooms into quarters.
• Roughly slice the chilies and green onions. Prepare the rice cakes and square fish cakes by skewering them.

2. Arrange in Pot:

• Arrange the skewered ingredients around the edges of the stew pot, and place the sliced fish cakes, prepared vegetables, and quail eggs in the center for an attractive presentation.

3. Pour in Broth:

• Remove the radish and kelp from the broth and place them in the pot, and put the shiitake mushrooms in the center.
• Pour in the prepared broth and sprinkle with black pepper.

4. Complete:

• Bring to a boil and cook until the fish cakes are done. Finally, garnish with chrysanthemum greens.

Making the Seasoned Soy Sauce

1. Mix Ingredients:

• Finely chop the green onions and green chilies and mix them with soy sauce, water, and wasabi.

Cooking Tips

• Rich Broth: Using bonito flakes and anchovy powder creates a deep and rich flavor.
• Fish Cake Selection: Using a variety of shapes and flavors of fish cakes adds fun to the stew.
• Soy Sauce: Adding wasabi enhances the savory taste with a spicy kick.

Recommended Side Dishes

• Fluffy rice
• Spicy kimchi

Chef Baek Jong-won's Omuke Jeon-golEnjoy a warm meal with your family! 🍢🍲