Spicy Eomuk Soup with a Refreshing Broth
A Flavorful Eomuk Dish to Awaken Your Palate After the Holidays
This recipe is perfect for when you’re tired of holiday food or craving a warm, spicy broth on a chilly day. The deep anchovy broth, generous eomuk (fish cakes), and crisp bean sprouts combine for a magical flavor that will make you want to eat a whole bowl of rice. You’ll forget the cold with this piping hot soup!
Main Ingredients- 4 sheets of square eomuk (fish cakes, approx. 200g), cut into bite-sized pieces.
- 1 handful of fresh bean sprouts (approx. 100g), washed clean.
- 2 cups (approx. 400ml) of deep and refreshing anchovy-kelp broth.
Spicy Seasoning- 1 Tbsp gochujang (Korean chili paste) for a spicy kick.
- 2 Tbsp gochugaru (Korean chili flakes) for color and heat.
- 2 Tbsp minced garlic to enhance the aroma.
- 1/2 Tbsp sugar to bring out the umami with a touch of sweetness.
- A pinch of black pepper for a clean finish.
- 3 Tbsp soy sauce (jin-ganjang) to season and add depth.
- 1 Tbsp gochujang (Korean chili paste) for a spicy kick.
- 2 Tbsp gochugaru (Korean chili flakes) for color and heat.
- 2 Tbsp minced garlic to enhance the aroma.
- 1/2 Tbsp sugar to bring out the umami with a touch of sweetness.
- A pinch of black pepper for a clean finish.
- 3 Tbsp soy sauce (jin-ganjang) to season and add depth.
Cooking Instructions
Step 1
First, let’s prepare the star of our delicious eomuk soup: the square eomuk! Cut the fish cakes into bite-sized pieces, about 3-4 cm. This way, they’ll absorb the broth flavor better and are easier to eat.
Step 2
Next, wash the bean sprouts thoroughly. They will add a delightful crunch. Bean sprouts can become mushy if overcooked, so be sure to add them towards the end of the cooking process.
Step 3
Now, it’s time to make the flavorful seasoning paste. In a small bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp minced garlic, 1/2 Tbsp sugar, a pinch of black pepper, and 3 Tbsp soy sauce. Mix them thoroughly. Ensuring the seasoning is well blended will result in a consistently delicious broth.
Step 4
Pour 2 cups of the refreshing anchovy-kelp broth into a pot. Add all the prepared spicy seasoning paste. Bring it to a boil over high heat, stirring to help the seasoning dissolve completely into the broth.
Step 5
Once the broth is at a rolling boil, add all the cut eomuk. Let it simmer for about 5 minutes, allowing the fish cakes to soften and absorb the broth’s flavor. Reduce the heat to medium during this step.
Step 6
When the eomuk is partially cooked and the broth starts to reduce slightly, add the prepared bean sprouts. It’s important not to overcook the bean sprouts to maintain their crisp texture. Simmer for just about 2-3 more minutes, until the bean sprouts begin to cook.
Step 7
The eomuk is best when it’s chewy and the bean sprouts are crisp! Turn off the heat and serve immediately while warm to fully enjoy the spicy and refreshing broth. This fantastic eomuk soup is perfect as a side dish with rice or even as a late-night snack. Enjoy your meal!
