Cozy Korean Fish Cake Soup (Eomuk-tang) – A Taste of Winter Street Food
Remembering the Flavor of Winter Street Cart Eomuk
Last winter, while on a walk with my youngest child, I remembered the warmth of eating fish cakes from a street cart, blowing on them to cool them down. Today, I’ve made a simple yet deeply flavorful eomuk-tang to recreate that comforting memory. Enjoy the nostalgic taste and atmosphere of a Korean street food stall right in your own home with this recipe.
Main Ingredients- 400g Korean radish (Daikon) (about 1/4 of a medium radish)
- 4 sheets of square fish cakes (Eomuk/Odeng)
- A small bunch of green onion (mostly the white parts)
- 1 packet of commercial anchovy and kelp broth mix (or similar dashi pack)
- 1 liter of water
Seasoning- 1 Tbsp anchovy extract (or soy sauce/fish sauce)
- 1 Tbsp anchovy extract (or soy sauce/fish sauce)
Cooking Instructions
Step 1
First, let’s prepare the Korean radish (mu) to add a refreshing depth to the soup. Wash the radish thoroughly, then slice it thinly and flat, about 0.5cm thick. Cutting it into larger pieces allows the flavors to infuse better and makes for a more appealing presentation.
Step 2
In a pot, combine 1 liter of fresh water, the anchovy and kelp broth pack, and the sliced radish. Bring it to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes, or until the radish becomes translucent and tender. This step creates a clear and refreshing radish broth.
Step 3
While the radish is simmering, let’s prepare the fish cakes and green onions. Cut the square fish cakes into bite-sized pieces, perhaps 2-3 pieces per sheet. Slice the green onion diagonally; this adds a fragrant aroma to the broth. Feel free to add some chili peppers for a bit of heat if you like.
Step 4
Once the radish is sufficiently cooked and translucent, carefully remove the broth pack from the pot. It’s best to remove it to avoid any potential bitterness from over-steeping. Then, add the prepared fish cakes and green onions to the pot. Let it simmer for another few minutes, about 5 minutes, until the fish cakes are softened and the flavors have melded together.
Step 5
Finally, let’s season the soup. I’m using 1 tablespoon of anchovy extract for a savory and umami boost. You can substitute with soy sauce or fish sauce, but anchovy extract really helps bring out the deep flavor characteristic of eomuk-tang. Taste and adjust with salt if needed, according to your preference. Serve it piping hot for the best experience!
