Reply To: How to shape eomuk?

I don’t know the traditional way, but I do know French patisserie technique! I would do this similarly to how you shape choux paste for frying: support the paste with parchment paper, fry the paste, and lift the paper out of the oil. In other words I think you could just spread the paste on sheets of parchment paper, fry it with the paper, and remove the paper as the paste detaches naturally.