Spicy and Refreshing Fish Cake Soup (Eomuk Maeuntang)
How to Make a Warm and Hearty Fish Cake Soup
A piping hot and wonderfully spicy fish cake soup. Perfect for a comforting meal.
Main Ingredients
- 250g fish cakes (cut into bite-sized pieces)
- 2 shiitake mushrooms (sliced thickly)
- 1 green chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- 1/2 onion (sliced thickly)
- 100g soybean sprouts (rinsed clean)
- 1/2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp salted shrimp (or soy sauce/salt to taste)
- 1/2 stalk green onion (sliced diagonally)
Broth Ingredients
- 5 dried anchovies for broth (or dried pollack)
- 4 pieces dried kelp (approx. 5x5cm)
- 2 Tbsp tuna extract (or soy sauce)
- 4 cups water (800ml)
- 5 dried anchovies for broth (or dried pollack)
- 4 pieces dried kelp (approx. 5x5cm)
- 2 Tbsp tuna extract (or soy sauce)
- 4 cups water (800ml)
Cooking Instructions
Step 1
Prepare all ingredients as per the recipe. Cut the fish cakes into bite-sized pieces, and slice the vegetables into similar sizes for easier cooking. Rinse the soybean sprouts thoroughly under running water.
Step 2
In a pot, add 4 cups of water, dried anchovies (or pollack), and kelp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for about 15 minutes to create a deep and refreshing broth. (Tip: You can substitute dried anchovies with dried pollack or dried shrimp. Adding a whole crab will also enhance the savory flavor.)
Step 3
Once the broth is ready, strain out all the solids. Return the broth to the pot and add 2 Tbsp of gochugaru. To prevent the soup from becoming gritty, it’s best to mix the gochugaru with a little bit of the hot broth (1-2 Tbsp) before adding it to the pot, which will result in a smoother and cleaner taste. Then, add the sliced fish cakes, shiitake mushrooms, and onion, and bring to a boil.
Step 4
Once the ingredients are cooked, stir in 1/2 Tbsp of minced garlic and 1/2 Tbsp of salted shrimp to season. Salted shrimp adds a wonderful umami depth. Adjust the seasoning with soy sauce or salt if needed. (Tip: When tasting, consider the moisture released from the vegetables when adjusting the seasoning.)
Step 5
Finally, add the soybean sprouts, sliced green and red chili peppers, and green onion. Boil for another minute. Be careful not to overcook the soybean sprouts, as they can become mushy. Add them at the last stage for a satisfying crunch. (Tip: Slicing one shiitake mushroom decoratively and placing it on top as a garnish will make your soup visually appealing.)
Step 6
Your hot and spicy fish cake soup is ready! Enjoy your delicious meal.
