Spicy Fish Cake Soup (Eomuk Tang)
How to Make a Delicious Spicy Fish Cake Soup with Skewered Eomuk
A comforting and flavorful fish cake soup (Eomuk Tang) that’s perfect any time. This recipe features a generous broth, made clean and spicy, with convenient skewers of fish cake. It’s a fantastic option for a children’s snack or a satisfying appetizer with drinks. Enjoy this delightful spicy eomuk tang, packed with savory flavor!
Main Ingredients- 12 sheets of square fish cakes (Eomuk)
- 1.5 liters of water
- 4 Korean beef stock cubes (or use anchovy-kelp broth)
- 120g of Korean radish (Mu)
- 1 handful of chopped large green onions (white and green parts)
- 1 teaspoon coarse sea salt (adjust to taste)
Cooking Instructions
Step 1
First, wash the 120g of Korean radish thoroughly, peel it, and then slice it thinly about 0.5cm thick. Radish adds a refreshing and clean flavor to the broth.
Step 2
Prepare the 12 sheets of square fish cakes. Stack two sheets together neatly and thread them onto wooden skewers. This prevents the fish cakes from unraveling and makes them easier to eat.
Step 3
Pour 1.5 liters of water into a pot and add the sliced radish. Start boiling over high heat to extract the deep flavor from the radish.
Step 4
Once the water comes to a boil, add the 4 Korean beef stock cubes. If you don’t have stock cubes, you can use a broth made from dried kelp and anchovies. Let the stock cubes dissolve gently into the water.
Step 5
While the broth is simmering, combine the seasoning ingredients: 2.5 tablespoons Gochugaru, 1 tablespoon minced garlic, 2 tablespoons Guk-ganjang, 2 tablespoons tuna extract, and 2 tablespoons of another fish sauce. Mixing the seasonings beforehand ensures an even flavor profile.
Step 6
Once the broth is boiling, skim off any foam or impurities that rise to the surface. This step is crucial for a clear and clean-tasting soup. A clear broth greatly enhances the overall flavor of the Eomuk Tang.
Step 7
When the radish becomes translucent and tender, carefully add the prepared fish cake skewers to the pot. Fish cakes cook quickly, so avoid overcooking them, which can make them mushy.
Step 8
As the fish cakes start to cook, it’s time to season the soup. Add all the pre-mixed seasonings and 2 tablespoons of ‘Yeondu’ (a Korean seasoning made from fermented beans). Finally, add 1 teaspoon of coarse sea salt to adjust the taste. Feel free to add more salt gradually based on your preference and the saltiness of your soy sauces and fish sauces.
Step 9
Add a handful of large green onions, chopped, to the soup to enhance its savory aroma. The fresh, clean taste of green onions complements the broth beautifully.
Step 10
Finish by sprinkling a generous amount of black pepper for added aroma. If you like it spicier, thinly slice and add chili peppers (red or green) for an extra kick.
Step 11
Simmer for a few more minutes until everything is heated through, and your delicious, spicy fish cake soup (Eomuk Tang) with a clean and zesty broth is ready! Enjoy a wonderful meal with the chewy fish cakes and warming soup. 🙂
