Korean Soybean Paste Fish Cake Soup~ Eomuk Dwenjangguk 어묵 된장국

During our family trip to Korea and when we were in Busan, 외숙모 cook us this Eomuk dwenjangguk for breakfast meal and we all love it very much! So I learned how to make Eomuk Dwenjangguk too after that. Its pretty simple and fast ready soup made with Busan delicacy eomuk (fishcake). Some version of Omuk Dwenjangguk add in veggetable such as beansprout, radish and spinach. Here I am using enoki mushroom. And, Eomuk Dwenjangguk + gimbab is our favourite combination.

Ingredient (2-3 Servings):

3 pieces of Eomuk (Korean Fish Cake)
1/2 Onion
1 pack of Enoki mushroom
1 stalk of Spring Onion
1 Red or Green Chili pepper
Dwenjang - 2 tablespoons
Gochujang - 1 teaspoon
Minced Garlic - 1 teaspoon
Water - 2.5 cups

How to cook:

Step 1

Cut the fish cake into bite size (1 piece can cut into 16 small pieces). Thinly slice the 1/2 onion, minced the garlic to 1 teaspoon worth, chopped the spring onion and chili pepper, then halve the enoki mushroom (which already washed and chop-off the root part)   

Step 2
In a ttukbaegi (Korean earthware), put in 2.5 cups of water, dissolve 2 tablespoon of dwenjang using a strainer, to separate the chunks from the dwenjang paste, in order to have a clear dwenjang broth. Discard the chunks after the paste is fully dissolve in the water.

Step 3

Bring the dwenjang broth to boil, add in 1 teaspoon of gochujang and stir well. Then, add in the thinly sliced yellow onions, chopped enoki mushrooms, & minced garlic, stir well and let it boil for 1-2 mins.

Tips: The water level should be cover 3/4 of the earthenware. Use a bigger pot if necessary. This is because the fish cake will expand & water level will rise when it is boiling.

Step 4

Add in the chopped omuk and let it boil until soften under medium fire without stirring. Fish cake and enoki mushroom are very fast cook ingredient, so it doesn't require cooking very long time.

Step 5

Add the chopped spring onions and chili pepper and it is ready. Korean earthenware will remain boiling for sometimes even after remove from stove, I would serve it immediately after add in the spring onions and chili.

With no doubts, husband who is a typical Busan man like it very much. For your extra information, the soup color could be vary depending on the types of dwenjang. Homemade dwenjang has a deeper color compare to those dwenjang selling in store. I am using store purchased dwenjang so the color is brighter. 

Lee Kwang Soo Cheese Dakgalbi~ Omaya, Solaris Mont Kiara

Newly open dakgalbi restaurant with long queues spotted last week. However we did not queue at all when we walked in just now. We have their signature dish ~ Lee Kwang Soo Cheese Dalgalbi for lunch. It comes with complimentary kimchi, garlic slices, soup, and lettuce for wrap. Unlike the usual Dakgalbi we had before, here don't offer extra sides such as ramyeon, tteok etc as add-on. Probably due to high volume of customers, only 90 minutes are given to dine in. 

The amount of the cheese given is generously filled the whole outer ring! Compare to the cheese Korean BBQ at Gogi-king we had before, this is definitely value for the money we are paying for! Surprisingly no oil or sauce splashing out everywhere during cooking process. We barely smell like we just had dakgalbi too. Overall the lunch is satisfying.  

2 months later, we came back again to celebrate my dad's birthday here with family members. Pork ribs cheesy toppokki stew, Cheesy fried chicken with honey mustard boneless chicken cube and Busan giant seafood platter and everyone loves it. Price is not expensive too. The only thing is that we are sitting outside since there are 10 of us and the restaurants inside are full house even though I have made an reservation early. The outdoor seating is humid and not so airy so all of us sweating like crazy while enjoying the hot meal.

Cheolpan Sundae~ Azit Korean Restaurant, Solaris Mont' Kiara. 아지트 철판순대

Previously was Paniya, name changed name to Azit now after change of owner. This place is one of our favourite place for Cheolpan Sundae. Cheolpan Sundae also known as Sundae Bokkuem - stir fried Korean sausage with marinate sauce and assorted vegetables cabbage, carrot, onions, sesame leaf, glass noodle, sticky rice cake. The marinate sauce is not spicy but savory as it has a nutty taste that came from perilla oil and perilla powder. It serves together with 4 banchans and 1 complementary hot soup. The banchan of that day are purple cabbage salad, eomuk (braised fish cake), braised potatoes and kimchi. The waiter will cook the Cheolpan Sundae at another table and transfer to our table later after cook. No hot oil splashing all over & less smelly to our clothes and hair. It's has partition between the tables, gives privacy for those who want to dine in with drinks. Azit is located at the 1st floor, right above Ravi's Banana Leaf.