Busan Eomuk Hot Pot
Introduction to Busan Eomuk Hot Pot
Busan Eomuk Hot Pot is a comforting and savory dish originating from Busan, South Korea. Known for its rich seafood culture, Busan is famous for its eomuk, a type of fish cake made from ground white fish. Traditionally, these fish cakes are served in a hearty broth, making for an ideal warm meal during the colder months. The dish is not only a staple in restaurants but also a popular street food, often found in bustling markets.
A Brief History
The origins of eomuk date back to the Japanese occupation of Korea in the early 20th century, when the Japanese introduced oden - a similar fish cake dish. Over time, Koreans adapted this recipe to what we now know as eomuk Hot Pot. In Busan, being close to the sea, fresh seafood was more accessible, allowing the dish to evolve with richer flavors and diverse ingredients.
Ingredients for Busan Eomuk Hot Pot
- Eomuk (fish cakes) - 300g
- Daikon radish - 200g, sliced
- Onion - 1 large, sliced
- Garlic - 3 cloves, minced
- Kombu (dried kelp) - 10cm piece
- Dried anchovies - 1 cup
- Soy sauce - 3 tablespoons
- Mirin - 2 tablespoons
- Gochugaru (Korean red pepper flakes) - 1 tablespoon
- Napa cabbage - 200g, chopped
- Scallions - 2, sliced
- Tofu - 200g, cubed
- Carrot - 1 medium, julienned
- Water - 1.5 liters
Preparation Steps
Start by preparing the kombu stock. Lightly rinse the kombu and combine it with dried anchovies in a pot with 1.5 liters of water. Let it sit for 30 minutes before turning on the heat.
While waiting for the stock to infuse, prepare the vegetables. Slice the daikon radish and onion, mince the garlic, chop the napa cabbage, julienne the carrot, and cube the tofu.
Slice the eomuk into thin pieces or desired shapes.
Cooking Instructions
After 30 minutes of soaking the kombu and anchovies, bring the pot to a boil and then simmer for about 10 minutes. Once the broth is ready, remove the kombu and anchovies, and strain the broth through a fine sieve.
Add the sliced daikon radish, onion, and minced garlic to the pot. Let it simmer until the radish becomes translucent, taking around 15-20 minutes.
Mix in soy sauce, mirin, and gochugaru (adjust for spice level).
Add the eomuk pieces, napa cabbage, and carrot. Simmer for another 10 minutes.
Gently add the tofu and scallions to the pot and cook for a final 5 minutes.
Using Cooking Timer
For accurate cooking times, consider using a cooking timer to ensure each component is cooked to perfection.
How to Enjoy Busan Eomuk Hot Pot
Busan Eomuk Hot Pot can be enjoyed as a main dish or part of a meal. It pairs well with steamed rice and traditional side dishes known as "banchan". Serve the hot pot in the center of the table and allow guests to help themselves, encouraging a communal eating experience that reflects the convivial nature of Korean dining.