Savory Fish Cake Soup (Eomuk-guk) with a Perfectly Soft-Boiled Egg
Delicious Eomuk-guk Recipe: The Secret to a Rich Broth and a Creamy Egg Yolk
Experience the refreshing and deep flavors of Eomuk-guk, made with a clear, homemade broth from kelp and natural seasonings. This comforting soup features tender fish cakes, savory crab sticks, and aromatic mushrooms, creating a delightful culinary experience. The highlight is the perfectly soft-boiled egg, cooked for precisely 5 minutes and 10 seconds, offering a creamy yolk that enhances the soup’s richness.
Main Ingredients- 2-3 sheets of Korean fish cakes (eomuk)
- 2 sticks of imitation crab meat
- 3-4 shiitake mushrooms
- 1 red chili pepper
- 2 soft-boiled eggs
- A little chopped green onion
Broth Ingredients- 1/2 Tbsp minced garlic
- 1/2 stalk of white part of green onion
- 1/4 onion
- 10-15 dried anchovies for broth or 1 packet of natural seasoning mix
- 1 sheet of dried kelp (5x5cm)
- 1-2 Tbsp soy sauce for soup (guk-ganjang) or seasoned soy sauce (mat-ganjang)
- 1/2 Tbsp minced garlic
- 1/2 stalk of white part of green onion
- 1/4 onion
- 10-15 dried anchovies for broth or 1 packet of natural seasoning mix
- 1 sheet of dried kelp (5x5cm)
- 1-2 Tbsp soy sauce for soup (guk-ganjang) or seasoned soy sauce (mat-ganjang)
Cooking Instructions
Step 1
To create a flavorful broth, place the dried kelp and dried anchovies into a filter bag or a small mesh pouch. If you’re using a pre-made natural seasoning mix, place that into the bag as well.
Step 2
Roughly chop the white part of the green onion and the quartered onion. Add them to a pot along with 1 to 1.2 liters of water. Bring to a boil over high heat. Once boiling, remove the filter bag. Reduce the heat to low and simmer for another 10 minutes to develop a deeper flavor.
Step 3
If you have cooking wine (like Cheongju) or mirin, add about 2 tablespoons. This helps to remove any fishy odors and makes the broth clearer. If you don’t have these, you can omit this step.
Step 4
After the broth has simmered, season it with soy sauce for soup (guk-ganjang), seasoned soy sauce (mat-ganjang), or regular soy sauce (jin-ganjang). Start with 1 tablespoon and add more to taste, adjusting the saltiness of the broth. (Tip: A dash of fish sauce can also add a pleasant umami flavor.)
Step 5
Cut the Korean fish cakes into bite-sized pieces. Slice the imitation crab sticks to a similar size. Remove the seeds from the red chili pepper and slice it thinly for a mild heat and a pop of color. Trim the stems off the shiitake mushrooms and slice the caps. If you have dried shiitake mushrooms, using them will add an even richer aroma and flavor to the soup.
Step 6
Add the prepared fish cakes and imitation crab sticks to the simmering broth. Then, add the thinly sliced red chili pepper and shiitake mushroom slices. Let them cook together in the broth.
Step 7
Allow the soup to simmer for a while to let the flavors from the fish cakes infuse into the broth. When the soup comes to a rolling boil, you’ll notice the fish cakes puffing up. Gently stir the soup once, then reduce the heat to medium-low and continue to simmer for about 5-10 minutes, allowing the fish cakes to fully release their flavor into the broth.
Step 8
Taste the broth; you should now experience a refreshing and deep flavor from the fish cakes. Finally, add chopped green onions or the large pieces of green onion meant for the broth to finish the soup. Your delicious Eomuk-guk is now ready! Now, let’s prepare the perfect soft-boiled eggs. Carefully place the eggs into boiling water and cook for exactly 5 minutes and 10 seconds. This precise timing will yield a perfectly soft-boiled egg.
Step 9
Immediately after cooking, transfer the soft-boiled eggs into a bowl of cold water for about 1-2 minutes. This chilling process helps to make peeling easier and prevents the egg from breaking or the yolk from spilling out when you remove the shell. Once sufficiently cooled, gently peel the eggs. Ladle the finished Eomuk-guk into serving bowls.
Step 10
Sprinkle the finely chopped green onions over the Eomuk-guk in the bowls. This adds a fresh aroma, a beautiful garnish, and a vibrant touch of color.
Step 11
For the grand finale, carefully cut the soft-boiled egg in half and let the rich, creamy yolk ooze into the hot broth. This creates an even more luscious and savory flavor experience. If you prefer hard-boiled eggs, you can cook them for about 7-8 minutes instead. Enjoy your delicious Eomuk-guk!
