Heartwarming Fish Cake Soup with Savory Seafood Broth
How to Make Delicious and Refreshing Eomuk-tang (Korean Fish Cake Soup)
Enjoy restaurant-quality Eomuk-tang right at home! This recipe features a deep, clean-tasting broth made with a rich seafood base, perfect for warming you up on a chilly day. Get ready to create a comforting and satisfying meal!
Broth Ingredients- 1 pack of Daerim square fish cakes (eomuk)
- 1 handful of dried anchovies for broth (disashi iwashi)
- 1 handful of dried bonito flakes for broth (katsuobushi)
- 1 piece of dried kelp (about 10×10 cm)
- 1 dried pollack head (optional, for extra depth)
Seasoning- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of salt (to taste)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
The secret to a delicious Eomuk-tang is a clear and refreshing broth! In a pot, combine 1.5 liters (about 8 cups) of water with the dried anchovies, dried bonito flakes, kelp, and dried pollack head. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes to extract a deep flavor. For a cleaner broth, remove the kelp after about 5 minutes of simmering.
Step 2
While the broth is simmering, prepare the fish cakes. Take the fish cakes out of their packaging and cut them into bite-sized pieces. Typically, square fish cakes are cut in half or into thirds. If serving to children, smaller pieces are easier to handle.
Step 3
Cut the fish cakes into manageable, 2-3 bite-sized portions. This allows the flavors to meld nicely and makes them easy to eat. If using other shapes of fish cake, like twisted ones, you can leave them whole or cut them lengthwise in half.
Step 4
Strain the well-simmered broth through a sieve to get a clear liquid. Add all the prepared fish cakes to the boiling broth and cook for about 5-7 minutes, or until the fish cakes are puffed up and tender. Be careful not to overcook, as they can become mushy.
Step 5
Finally, season the soup with 1 tablespoon of soy sauce for soup and a pinch of salt to taste. The soy sauce adds a savory depth, and the salt adjusts the flavor to your preference. A dash of black pepper can also be added if desired. Once seasoned to perfection, your delightful Eomuk-tang is ready to be served!
