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Writer's pictureSungsoon(Sean)Kim

Korean Winter Season Street Food: Eomuk

When I think about winter in Korea, street food is the first thing that comes to mind. Vendors line the streets, selling hot, comforting snacks that attract people with their warmth. They offer Bungeobbang, Hotteok, Hoppang, roasted sweet potatoes, Eomuk, and many other delicious treats. Among these, Eomuk stands out as one of the most popular snacks; it is simple yet satisfying. Enjoying Eomuk is not just about the food; it is a cultural experience that embodies the warmth of Korean street food. 


    Eomuk, commonly known as Korean fish cake, is a popular dish in Korea with a long and evolving history. This food originally originated from the Japanese kamaboko during the Japanese colonial period, specifically from 1910 to 1945. Over time, Koreans adapted the recipe to better suit their own tastes and culinary preferences.


    Traditionally, fish meat is ground into a fine paste, which is then mixed with flour, vegetables, and seasonings. After mixing, the mixture can be shaped into various forms, such as sheets, balls, or sticks, and then steamed, fried, or boiled. Today, Eomuk is enjoyed in many ways, including in soups, as skewers sold on the streets as a popular street food, or as an ingredient in various dishes like Tteokbokki.


    Today, modern Korean fish cake manufacturing is predominantly managed by urban companies, with Busan being particularly famous for its Eomuk factories and the markets that line its streets. Over the years, Eomuk has evolved into a staple of Korean cuisine, symbolizing both cultural adaptation and a beloved comfort food.


   Eomuk is a fish cake made from fish, eggs, potatoes, carrots, oil, salt, and various other ingredients. To prepare Eomuk, begin by blending the fish until it reaches a smooth consistency. Next, add sugar, salt, garlic, pepper, eggs, and flour, and blend again until the mixture forms a smooth paste. Using oil, shape the mixture into Eomuk. Once shaped, you can fry, steam, or boil the Eomuk. The final step is to prepare a broth, which is a key component that makes Eomuk special. Combine water, garlic, Korean radish, onion, and other ingredients with the Eomuk, and boil for 30 minutes. This completes the process of making Eomuk. 


   Eomuks are delicious on their own, but the broth elevates them to another level. On a chilly day, savoring a piece of Eomuk while sipping the warm broth is enough to melt away the stress and fatigue of the day. Additionally, it fosters a sense of community. Its affordability and simplicity make it accessible to everyone, from students to office workers. Eomuk stalls, often bustling with groups of people enjoying the dish, become spaces for shared warmth and casual conversations.


  Eomuk is the essence of Korean street food culture. It is simple, and affordable, and fosters connections among people during shared moments. On a cold winter day, Odeng and a cup of hot broth offer not only sustenance but also comfort and camaraderie. This delightful dish is an ideal way to experience the richness of Korean culture and spirit.


Photo by Chae, Hae-sun via 중앙일보

Works Cited

Chae, H. (2023, January 26). Photograph of skewered fish cake in boiling water [Photograph]. In H. Chae, "퐁퐁에 담가 씻으면 됐지…거무죽죽해진 '어묵 꼬치' 논쟁." JoongAng Ilbo. https://www.joongang.co.kr/article/25135964


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