Deep & Flavorful Busan-Style Fish Cake Soup
Making a Rich Busan-Style Fish Cake Soup, Simmered to Perfection!
Are you tired of cooking fish cakes (eomuk) in the same old ways – stir-fried, mixed into salads? Don’t worry! Here’s a fantastic way to enjoy every last piece. This is a deeply flavorful Busan-style fish cake soup, perfect for warming you up. It’s so delicious, any leftover fish cakes will disappear in no time!
Main Ingredients
- 500g Fish Cakes (Eomuk) – either flat or tube-shaped
- 3 Tbsp Soy Sauce
Broth Ingredients for Depth and Flavor
- 2.5 Liters Water
- 25 Dried Anchovies (large size, adjust if small)
- 20 Dried Anchovy-like Shrimp (head removed)
- 150g Korean Radish (about 1/5 of a medium radish)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 6 Cloves Garlic (whole)
- 20 Whole Peppercorns
- 1 Tbsp Dried Chili Seeds (or 2 fresh Cheongyang peppers)
- 3 Tbsp Mirin (Rice Wine)
- 1 Dried Pollack Head (optional)
- 1/2 Handful Dried Shiitake Mushrooms
- 3 Small Dried Kelp Sheets
Dipping Sauce for Fish Cakes
- 2 Tbsp Minced Scallion
- 1/3 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Mirin (Rice Wine)
- 1/2 Tbsp Fish Sauce (Anchovy)
- 1/3 Tbsp Toasted Sesame Seeds
- 2 Pinches Red Pepper Flakes
- 2.5 Liters Water
- 25 Dried Anchovies (large size, adjust if small)
- 20 Dried Anchovy-like Shrimp (head removed)
- 150g Korean Radish (about 1/5 of a medium radish)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 6 Cloves Garlic (whole)
- 20 Whole Peppercorns
- 1 Tbsp Dried Chili Seeds (or 2 fresh Cheongyang peppers)
- 3 Tbsp Mirin (Rice Wine)
- 1 Dried Pollack Head (optional)
- 1/2 Handful Dried Shiitake Mushrooms
- 3 Small Dried Kelp Sheets
Dipping Sauce for Fish Cakes
- 2 Tbsp Minced Scallion
- 1/3 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 2 Tbsp Water
- 1 Tbsp Mirin (Rice Wine)
- 1/2 Tbsp Fish Sauce (Anchovy)
- 1/3 Tbsp Toasted Sesame Seeds
- 2 Pinches Red Pepper Flakes
Cooking Instructions
Step 1
First, let’s make a deep and refreshing broth. The measuring spoons mentioned are typical Korean tablespoon size, approximately 8cc. For the anchovies, use about 25 large ones; if they are small, increase to 30. 1. Combine all broth ingredients except the kelp (dried anchovies, dried shrimp, radish, onion, scallion, garlic, peppercorns, chili seeds, mirin, pollack head, shiitake mushrooms) in a pot. 2. Add 2.5 liters of water and bring to a rolling boil over high heat. Once boiling, reduce to medium heat for 10 minutes, then to low heat for another 10 minutes to extract the flavors. 3. Finally, add the kelp and simmer for just 3-4 more minutes. Be careful not to overcook the kelp, as it can release a bitter taste. 4. Once strained, you should have about 1.9 to 2 liters of broth. 5. If you don’t have dried chili seeds, add 2 whole Cheongyang peppers for a touch of heat. (Note: For those who need more visual guidance, please refer to the linked video! You can find more recipes and updates faster by visiting ‘Duyul’s Kitchen’ on YouTube. Subscribing would be greatly appreciated!)
Step 2
Now, let’s prepare the fish cakes. Thread them onto skewers for easy handling. While any type of fish cake works well, using ones with a higher fish content (over 60%) will result in a more delicious and springy texture.
Step 3
Prepare a pot for simmering the fish cakes. Place the skewered fish cakes in a narrow, deep pot. Pour in 1.2 liters of the prepared broth. Add 2 tablespoons of soy sauce for a subtle seasoning. If you prefer a clearer broth, you can add about 1/3 tablespoon (2-3g) of salt. Adjust the amount of soy sauce or salt based on the quantity of broth you use in the pot.
Step 4
Here’s a crucial tip for the best fish cake soup! Absolutely avoid boiling it vigorously. Use very low heat to gently warm and simmer the fish cakes for 10-15 minutes. This slow simmering allows the fish cakes to soften gradually and release their savory flavor into the broth without becoming mushy or tough. You won’t see vendors boiling their fish cakes on high heat, right? Doing so can cause them to puff up excessively and even fall off the skewers! Gentle simmering is key to preserving their texture and taste.
Step 5
Prepare the dipping sauce for the fish cakes before you start boiling the broth for convenience. Combine the minced scallion, minced garlic, soy sauce, water, mirin, fish sauce, sesame seeds, and red pepper flakes. For an extra kick, finely chop half a Cheongyang pepper and add it to the sauce – it makes it even more delicious!
Step 6
And there you have it – a delicious Busan-style fish cake soup with a rich, savory broth! Dipping the tender fish cakes into the prepared sauce is pure bliss. For a delightful variation, try adding rice cakes (tteok) – about half the amount of the fish cakes – and let them soften in the soup. It’s another wonderful way to enjoy this comforting dish!
