Spicy and Refreshing Fish Cake Soup (Eomuktang)
[Super Simple Recipe for Solo Living] Easy Spicy Eomuktang Using Fish Cakes from Your Fridge
When going to the grocery store feels like too much effort, and you only have fish cakes in the fridge! I made a simple and spicy fish cake soup. If you have onions or green onions, adding them will make it even more delicious. This recipe is perfect for a quick solo meal or when you want to warm up on a chilly day.
Main Ingredients
- 6 sheets of fish cake (eomuk)
- 1 pack of beef bone broth (or 700ml anchovy-kelp broth)
- 300ml water (to adjust broth consistency)
Cooking Instructions
Step 1
In a deep pot, pour 1 pack of beef bone broth (about 700ml) and 300ml of water. (You can also use broth packs or anchovy-kelp broth you have at home. If using only store-bought broth, you might need to add water to adjust the saltiness and consistency.) Bring it to a boil over medium-high heat.
Step 2
While the broth is boiling, cut the fish cakes into long, bite-sized pieces (about 5-7cm long). Optionally, you can thread the cut fish cakes onto skewers for easier handling and a more appealing presentation. Skewering is optional.
Step 3
Once the broth is rapidly boiling, add all the cut fish cakes to the pot. Immediately stir in the seasoning ingredients: 3 Tbsp chili powder, 2 Tbsp chili paste, 1 Tbsp minced garlic, and 1 Tbsp sugar. Ensure the ingredients are well dispersed to avoid a clumpy broth.
Step 4
Finally, add 1 Tbsp of beef stock powder (or your preferred seasoning) to enhance the savory flavor and adjust the overall seasoning. (Adjust the amount of stock powder or salt based on the saltiness of your broth or any kimchi you might add.) Let it simmer for a few more minutes for the flavors to meld, and your delicious spicy fish cake soup is ready! The longer it simmers, the more the fish cakes will absorb the flavorful broth.
