Spicy Clam and Fish Cake Soup (Bageol Oemuk Tang)
Spicy Clam and Fish Cake Soup (Bageol Oemuk Tang)
The Ultimate Camping Broth: Spicy Fish Cake Soup with Clams (Red Oemuk Tang / Clam Fish Cake Soup)
This is a simple and flavorful broth dish perfect for camping! This red fish cake soup, enhanced with clams, offers a wonderfully refreshing and spicy taste. The combination of clams and fish cakes is surprisingly delicious and invigorating.
Ingredients- Fish cakes (Oemuk) 120g
- Clams 10 pcs
- Shiitake mushroom 1 pc
- Green onion (scallion) 1/2 stalk
- Water 700ml
Seasoning- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Mirin (or cooking wine) 2 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Salt to taste
- Black pepper 1 pinch
- Gochujang (Korean chili paste) 1.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Mirin (or cooking wine) 2 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Salt to taste
- Black pepper 1 pinch
Cooking Instructions
Step 1
Prepare all your ingredients first. This makes the cooking process much smoother. For the shiitake mushroom, remove the stem and slice it. Slice the green onion diagonally.
Step 2
Briefly blanch the fish cakes in boiling water to remove any excess oil or additives. Rinse them under cold water, drain well, and then cut them into bite-sized pieces, about 2-3 cm wide. This step helps improve their texture and taste.
Step 3
Properly purging the clams is key to removing any grit. Rinse the clams thoroughly under running water. Place them in a bowl with 1 Tbsp of coarse salt and enough water to cover. Cover the bowl with black plastic wrap to block out light, which encourages them to expel sand. Refrigerate for 3-5 hours, or preferably overnight. After purging, rinse the clams again under running water to ensure they are clean.
Step 4
Slice the shiitake mushroom (after removing the tough stem) into manageable pieces. If using fresh shiitake, you can slice them thinly. Cut the green onion diagonally into larger pieces; this adds a nice touch to the soup and enhances its flavor.
Step 5
In a pot, add 700ml of water and the purged clams. You can adjust the water quantity later, but this is a good starting point.
Step 6
Now, let’s cook the soup! Add 1.5 Tbsp of gochujang, the prepared shiitake mushrooms, and fish cakes to the pot. Next, add the mirin (2 Tbsp), fish sauce (2 Tbsp), and gochugaru (1 Tbsp) in order. Stir everything together, then bring to a simmer over medium heat. Cover the pot and let it cook for about 15 minutes. This allows the clams to open and the flavors to meld beautifully.
Step 7
After simmering for 15 minutes, taste the broth and adjust the seasoning. The clams and fish sauce will add saltiness, so season carefully. Add salt if needed to reach your desired taste. Finish with a pinch of black pepper for extra aroma.
Step 8
Finally, add the sliced green onions and let the soup simmer for just another minute or so. Your delicious, spicy clam and fish cake soup is ready! Serve it hot for a truly satisfying meal, perfect for a camping trip or a cozy night in.
