Ultimate Fish Cake Soup (Eomuk-tang) with Deep, Refreshing Broth
Homemade Fish Cake Soup: A Delicious Recipe Guaranteed to Impress!
Fish cakes are always a delight to eat! Try making this simple yet incredibly flavorful soup at home. It’s easy to prepare and offers a wonderfully deep and refreshing taste.
Main Ingredients- 24 sheets of flat fish cakes (eomuk)
- 1/3 Korean radish (mu)
- 1 onion
Cooking Instructions
Step 1
In a large pot, combine the Korean radish, onion, dried pollack head, dried daikon roots, and kelp. Fill generously with water and bring to a boil. Once boiling, simmer for 15 minutes, then carefully remove the kelp to prevent a bitter taste from developing.
Step 2
Prepare the flat fish cakes. You can either cut them into bite-sized pieces or roll them up and skewer them onto wooden chopsticks for a more appealing presentation, especially for children. Feel free to cut them lengthwise or fold them according to your preference.
Step 3
Once the broth is vigorously boiling, add the Korean soup soy sauce and crab soy sauce. Taste the broth and adjust the seasoning. Remember that fish cakes are already salty, so it’s crucial not to over-season initially. Add more crab soy sauce or a pinch of salt if needed. The Cheongyang peppers will add a pleasant spicy kick.
Step 4
Add the prepared fish cakes to the seasoned broth and simmer for about 5 more minutes. If you prefer a chewier texture, cook for just 5 minutes. If you enjoy a softer texture, you can simmer them a bit longer. Serve immediately and enjoy your delicious, homemade fish cake soup!
