Easy ‘Eomuk Muchim’ Recipe: How Hot and Cold Water Transforms Your Fish Cake Dish!

Translation result

A clever, viral kitchen trick uses alternating hot and cold water to transform store-bought fish cake (eomuk) into a springy, restaurant-worthy side. It’s an easy technique that helps the fish cake regain that satisfying bounce—perfect to know for when you need a quick, tasty banchan.

Start by slicing the fish cake into long strips. Set a colander over a bowl and place the slices inside. Pour enough hot water to fully cover the fish cake and let it rest for about 30 seconds to 1 minute. This helps remove surface oil and any impurities.

Lift the colander to drain the hot water, then immediately pour in cold water. Submerge the fish cake for another 30 seconds to 1 minute, then drain. Repeat the hot-then-cold rinse one more time—this cycle is what brings back that pleasantly chewy, springy texture.

Once the fish cake is prepped, make the seasoning. Finely chop a green onion. In a separate bowl, combine 1 tablespoon soy sauce, 1 tablespoon anchovy fish sauce (kanari-aekjeot), 1 tablespoon Korean red pepper flakes (gochugaru), 1 tablespoon sugar, and 1/2 tablespoon minced garlic (or 1 tablespoon if you prefer a stronger garlic kick). Mix well.

Drain the fish cake, toss in the chopped green onion, and drizzle the sauce over everything. Mix until the pieces are evenly coated. Finish with a sprinkle of toasted sesame seeds and 1 tablespoon sesame oil for a nutty, fragrant touch—then you’re done.

The hot-water rinse to strip oil, followed by a cold-water shock to firm the texture, is a practical trick anyone can try at home. It’s a fast, reliable way to turn a simple ingredient into a great side dish.

Fish cake is affordable and versatile. Made from ground fish, it’s a decent source of protein and adapts to many preparations. One classic is stir-fried fish cake: heat a little oil in a pan, fry the fish cake, then add soy sauce, sugar, and a splash of water and simmer until the sauce thickens. Throw in onion, carrot, or spicy green peppers to boost flavor.

Fish cake soup is another comforting option. Simmer fish cake in a broth made from dried anchovies and kelp for a simple, warming soup. Adding daikon radish gives the broth a brighter flavor. Season with soy sauce or salt and finish with sliced green onion. It’s ideal on chilly days.

You can also use fish cake in kimbap, pan-fried fish cake, or a fish cake japchae. For a twist on traditional japchae, cook glass noodles with vegetables but swap the meat for fish cake for a lighter, savory version. Season with soy sauce, sugar, and sesame oil and stir-fry with mixed vegetables for an easy, satisfying meal.

Because fish cake is a processed food, it’s best not to overeat it. Blanching it once in hot water before cooking can help reduce excess oil and some of the salt.

Next time you spot fish cake in your fridge and aren’t sure what to make, try this hot-and-cold water trick to whip up a delicious, quick side dish.

Your daily personal horoscope report! How will your day go?