Clear and Flavorful Shrimp Fish Cake Soup (Saewoo Eomuk Tang)
A Refreshing Twist on Fish Cake Soup: Enjoy the Deeper, Briny Flavors with Added Shrimp
Tired of the usual fish cake soup? This recipe elevates the classic by adding fresh shrimp, creating a soup with a more profound and refreshing taste. The natural sweetness of the shrimp, combined with chewy fish cakes and a medley of vegetables, makes for a delicious meal that everyone will love.
Main Ingredients- 6 sheets of fish cakes (rectangular type, choose your favorite)
- 7 medium fresh shrimp, peeled, deveined, and thoroughly washed
- 1/2 stalk of green onion, sliced diagonally
- 1/2 medium onion, thinly sliced
- 1/3 medium Korean radish (daikon), thinly sliced into rounds
- 1/2 pack of enoki mushrooms, trimmed and separated
- 1 green chili pepper, sliced diagonally (seeds removed)
- 2 red chili peppers, sliced diagonally (seeds removed)
Broth Ingredients & Seasoning- 5 dried anchovies (for soup, or dried pollock/deunji)
- 1 sheet of dried kelp (about 10×10 cm)
- 1 tsp soy sauce for soup (adjust to taste)
- Pinch of black pepper (for finishing)
- Pinch of salt (to taste)
- 5 dried anchovies (for soup, or dried pollock/deunji)
- 1 sheet of dried kelp (about 10×10 cm)
- 1 tsp soy sauce for soup (adjust to taste)
- Pinch of black pepper (for finishing)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Before you start cooking, wash all your vegetables and shrimp thoroughly. Slice the Korean radish thinly into rounds, and thinly slice the onion. Cut the green onion, green chili, and red chili peppers diagonally for a beautiful presentation and easy eating. Trim the base of the enoki mushrooms and separate them into strands. Peel and devein the shrimp, then rinse them under cold running water.
Step 2
In a pot, add enough water to cover the ingredients and bring it to a boil with the dried anchovies (or dried pollock) and the kelp sheet. Let this simmer to create a rich and clear broth. Once the water boils, remove the kelp after about 5 minutes to prevent bitterness. Continue to boil the anchovies for another 10 minutes before removing them for a clean-tasting broth.
Step 3
While the broth is simmering, prepare the sliced radish, onion, chili peppers, and green onion that you chopped earlier. Having your ingredients prepped makes the cooking process much smoother and more enjoyable.
Step 4
Once you’ve removed the broth ingredients, add the sliced radish and onion to the clear broth and bring it back to a boil. Cook until the radish starts to turn translucent. If the amount of broth seems a bit too much for your liking, you can carefully ladle out some of it at this stage to achieve your desired soup volume. A clear broth base is key!
Step 5
When the radish and onion are partially tender, cut the 6 sheets of fish cake into bite-sized pieces and add them to the pot. Be careful not to overcook the fish cakes, as they can become mushy if simmered for too long. Cook them just until they are tender.
Step 6
Now it’s time to season the soup. Add 1 teaspoon of soy sauce for soup, and then adjust the taste with salt as needed. Add the prepared shrimp and let the soup come back to a boil. Cook for just 1-2 more minutes until the shrimp are pink and cooked through; overcooking can make them tough. Finally, add the enoki mushrooms, green onion, and chili peppers, and simmer for another moment.
Step 7
For the final touch, sprinkle a pinch of black pepper over the soup to enhance its aroma. Your delicious Shrimp Fish Cake Soup is now complete! Enjoy the warm, comforting broth along with the plump shrimp, chewy fish cakes, and crisp vegetables. This soup is also fantastic served over rice!
