Nostalgic Fish Cake and Egg Soup (Ogye-tang)
A Heartwarming Fish Cake and Egg Soup Featuring Savory Tofu Pouches
A taste of nostalgia from the snack bars in front of my high school! This ‘Ogye-tang’ (fish cake and egg soup) is a delightful combination of chewy fish cakes, soft eggs, and flavorful tofu pouches. Bring this comforting dish home and enjoy a satisfying meal or a perfect accompaniment to your drinks.
Main Ingredients
- 250g rectangular fish cakes
- 10 pieces of fried tofu pouches (yubu)
- 2 fresh eggs
- 50g cooked glass noodles (if using dried noodles, boil for 10 minutes)
- 100g Korean radish (mu)
- 50g Korean parsley (minari)
- Small piece of dried kelp (approx. 5cm)
- 5 dried anchovies for broth
Cooking Instructions
Step 1
First, prepare the glass noodles. If using pre-soaked noodles, boil them in water for about 5 minutes. If using dried noodles, boil for approximately 10 minutes. Once cooked, rinse the noodles under cold water to remove excess starch and drain well. Cut them into manageable pieces, about 2-3 cm in length.
Step 2
Carefully wash the fresh eggs and place them in a pot to boil until hard-boiled (about 10-12 minutes). Ensure they are fully cooked.
Step 3
Trim the Korean parsley (minari), removing any yellow or wilted leaves, and use only the stems. Briefly blanch them in boiling water, then immediately rinse under cold water. This preserves their vibrant green color and maintains a crisp texture.
Step 4
Drain the cooked glass noodles thoroughly and cut them into 2-3 cm lengths for easy eating.
Step 5
Cut the large rectangular fish cakes into 2-3 pieces each, making them easy for everyone to eat.
Step 6
For the fried tofu pouches (yubu), carefully cut off the protruding edges with scissors to create an opening. This will allow you to fill them with the prepared glass noodles. Cut the yubu into appropriate sizes for stuffing.
Step 7
In a bowl, combine the cut glass noodles with 1 tsp of soy sauce (or fish sauce) and a pinch of black pepper. Mix well to season the noodles. Then, carefully stuff the seasoned glass noodles into the prepared tofu pouches.
Step 8
Secure the opening of each stuffed tofu pouch by tying it with a blanched stalk of Korean parsley (minari). If parsley is unavailable, you can use thinly sliced radish to tie them.
Step 9
In a pot, add the kelp and anchovies and bring to a boil to create a flavorful broth. Once boiling, remove and discard the kelp and anchovies. Add the cut fish cakes and the prepared tofu pouches to the clear broth, along with the hard-boiled eggs. Simmer everything together.
