Quick & Comforting 10-Minute Fish Cake Soup (Eomukguk)
10-Minute Eomukguk Recipe: Delicious & Refreshing Fish Cake Soup with Autumn Radish, Perfect for Cold Weather & Kids’ Breakfast
Today, I’m sharing a recipe for Eomukguk (fish cake soup) that’s perfect for kids and comforting when you feel a bit under the weather. This delicious soup features Korean radish (mu), fish cakes (eomuk), green onions, and a savory anchovy-kelp broth, all coming together in just 10 minutes for a wonderfully satisfying dish. The addition of autumn radish lends a refreshing coolness to the broth, making it especially beneficial when you have cold symptoms or need a warming meal. As the cool autumn breeze starts to blow in the mornings and evenings, having a simple Eomukguk recipe like this, made with seasonal radish, brings peace of mind to any busy parent. A helpful tip: to ensure a balanced broth-to-fish cake ratio and prevent the soup from becoming too thick, use about 200g of fish cakes for 1L of broth. This way, you can enjoy the flavorful soup and tender fish cakes until the very last spoonful. Make this delightful autumn specialty that the whole family will love!
Main Ingredients
- 200g Korean radish (mu)
- 5 sheets of square fish cakes (approx. 200g)
- 1/2 stalk green onion
- 1L Anchovy-Kelp Broth
Seasoning Ingredients
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (or tuna extract)
- 1 Tbsp soy sauce
- Pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (or tuna extract)
- 1 Tbsp soy sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare 1L of anchovy-kelp broth. This forms the foundation for a deep and refreshing soup base.
Step 2
Slice the Korean radish into thin, half-moon shapes, about 4mm thick. This ensures the radish cooks quickly, shortening the overall cooking time, and makes it tender for children to eat. Prepare about 5 sheets (around 200g) of square fish cakes, cutting them into bite-sized pieces. Finally, thinly slice the green onion. With these simple preparations, your ingredients for the easy fish cake soup are ready!
Step 3
Pour the 1L of anchovy-kelp broth into a pot and bring it to a boil over high heat. Once boiling, add the sliced radish. Adding radish first makes the broth even more refreshing and provides a nice texture to the cooked radish pieces. Wait for the broth to come to a rolling boil again.
Step 4
When the broth is boiling, add the prepared fish cakes to the pot. Immediately follow by adding all the seasoning ingredients.
Step 5
Add 1 Tbsp minced garlic, 2 Tbsp fish sauce (or tuna extract), 1 Tbsp soy sauce, and a pinch of black pepper to season the broth. Adding a little soy sauce enhances the umami flavor, creating a more delicious Eomukguk recipe. Stir gently to combine the ingredients, then let it simmer over medium-high heat for about 5 minutes.
Step 6
After simmering for 5 minutes, check if the radish and fish cakes are tender. Once they are cooked to your liking, add the sliced green onions and let it simmer for another brief moment to allow the flavors to meld.
Step 7
Before turning off the heat, taste the broth. If it’s not seasoned to your preference, you can add a tiny bit of salt to adjust the flavor perfectly.
Step 8
It’s best not to overcook the soup. Once the radish is tender, turn off the heat and finish. Overcooking can make the fish cakes too mushy.
Step 9
Ladle the delicious Eomukguk into serving bowls. Garnish with some chopped green onions if desired. Your simple, comforting fish cake soup, perfect for a cold day or as a kids’ breakfast side, is ready to be enjoyed!
