Heartwarming & Flavorful Eomuk Tang (Korean Fish Cake Soup)
Heartwarming & Flavorful Eomuk Tang (Korean Fish Cake Soup)
A Simple Yet Delicious Korean Fish Cake Soup: Perfect as a Light Meal or Appetizer
Here’s a wonderfully simple and delicious Eomuk Tang recipe that’s perfect for any occasion. Its clear, savory broth is an excellent accompaniment to drinks for adults, while the chewy fish cakes and tender radish make it a delightful side dish for children. This recipe focuses on creating a deep, clean flavor using basic ingredients, making it an appealing choice for home cooks. Enjoy this comforting bowl of soup that brings warmth to your table.
Main Ingredients- 330g Mixed Fish Cakes (using a variety adds a richer texture)
- 400g Radish (key to a refreshing broth! Cut into large chunks)
- 3 Korean Green Chilies (optional, for a spicy kick! Adjust for kids)
- 1 Leek (essential for adding depth and aroma to the soup)
For the Deep Broth- 1 handful Dried Anchovies (for soup base, ensures a clean, non-fishy flavor)
- 1 handful Dried Small Shrimp (adds a wonderful umami boost)
- 2 Dried Scallion Roots (lends a subtle sweetness and refreshing aroma)
- 1 handful Dried Onion Peels (contributes a mild sweetness and deep flavor)
- 1 handful Bonito Flakes (for an extra layer of Japanese-inspired savory taste)
- 1 Stock Bag (conveniently holds all broth ingredients for easy removal)
- 1 handful Dried Anchovies (for soup base, ensures a clean, non-fishy flavor)
- 1 handful Dried Small Shrimp (adds a wonderful umami boost)
- 2 Dried Scallion Roots (lends a subtle sweetness and refreshing aroma)
- 1 handful Dried Onion Peels (contributes a mild sweetness and deep flavor)
- 1 handful Bonito Flakes (for an extra layer of Japanese-inspired savory taste)
- 1 Stock Bag (conveniently holds all broth ingredients for easy removal)
Cooking Instructions
Step 1
Unlock the secret to a deep and refreshing broth! Start by pouring 10 cups (about 2L) of water into a pot. Place the dried anchovies, dried small shrimp, dried scallion roots, dried onion peels, and bonito flakes into the stock bag. Tying them up makes for easy removal later and ensures a clear broth.
Step 2
Wash the radish and cut it into large, 2-3cm cubes. This size helps it retain its texture while cooking. Add the cubed radish to the simmering broth first; this allows its refreshing flavor to infuse the soup beautifully. Finely chop the Korean green chilies and leek now, but set them aside as they’ll be added towards the end.
Step 3
Cut the mixed fish cakes into bite-sized pieces, approximately 2-3cm wide and long. Cutting them to a manageable size prevents them from shrinking too much during cooking. If you have various shapes of fish cakes, feel free to include them for a more visually appealing dish.
Step 4
After boiling the radish for about 5 minutes and allowing the broth to start simmering, add all the prepared fish cakes to the pot. Then, add the 4 tablespoons of soy sauce for depth, 1 teaspoon of minced garlic for a clean taste, and a pinch of ground black pepper for aroma. Stir well to combine.
Step 5
Continue to simmer the soup for another 15 minutes, allowing the fish cakes to soften and the flavors to meld. Once cooked, carefully remove the stock bag. Finally, add the chopped Korean green chilies and leek, and simmer for a short while longer. (Tip: If cooking for children or those who prefer less spice, reduce the number of green chilies or omit them entirely for a milder taste.)
Step 6
And there you have it – a wonderfully refreshing and flavorful Eomuk Tang! If you make a generous batch, you can even enjoy it the next morning as a hangover soup by adding a little chili powder for a spicy kick. Enjoy this heartwarming soup with your loved ones!
