Spicy and Flavorful Fish Cake Soup (Eomuk-tang)
#FishCakeRecipes #SpicyEomukTang #GoraesaFishCake #KatsuobushiSoupBase #ComfortFood
Utilize leftover bean sprout soup broth, bean sprouts, and squid to create a wonderfully spicy and refreshing fish cake soup. Using pre-made spicy fish cake soup sauce and katsuobushi soup base will add depth and richness to your broth. The combination of hot, savory broth and chewy fish cakes makes for a perfect side dish or an excellent accompaniment to drinks.
Main Ingredients- 900g fish cakes (eomuk)
- 23g bonito flakes (katsuobushi) with shiso
- 120g spicy fish cake soup sauce
- 1.2L bean sprout soup broth
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
Cooking Instructions
Step 1
Prepare two types of sauce for a kick: a fiery spicy sauce and a katsuobushi-flavored sauce. Since the bean sprout soup broth is already seasoned, these two sauces alone should be sufficient. If needed, add more broth to adjust the saltiness to your preference.
Step 2
Add the prepared sauces to the bean sprout soup broth and stir well to dissolve. If you’ve added extra broth, pour it in now. Bring the mixture to a rolling boil over high heat, allowing the sauces to fully meld with the broth.
Step 3
Once the broth is boiling vigorously, add the fish cakes cut into bite-sized pieces. Let it come to a boil again, then simmer for 5 minutes. Reduce the heat to medium and continue to simmer for another 5 minutes. This process will make the fish cakes delightfully chewy and infuse the broth with even more flavor. The soup is best enjoyed immediately after cooking.
Step 4
For a more substantial meal, you can add a hard-boiled egg or ramen noodles. However, to truly savor the authentic taste of Eomuk-tang, the combination of hot, spicy broth and chewy fish cakes is perfectly satisfying on its own. Its invigorating spiciness makes it an ideal partner for a drink!
