Delicious and Simple Fish Cake Soup (Eomuk-tang)
Delicious and Simple Fish Cake Soup (Eomuk-tang)
Easy Soup Recipe: How to Make Delicious Fish Cake Soup (Eomuk-tang / Odeng-tang / Eomuk-guk) – The Golden Recipe
Hello everyone! Today, I’m excited to share a comforting and flavorful recipe for Eomuk-tang, also known as Eomuk-guk or Odeng-tang. This is a simple yet incredibly satisfying Korean soup, perfect for warming you up on a chilly day. The clear, refreshing broth is seasoned to perfection, making it a favorite for the whole family. This recipe is designed to be easy for beginners, with clear, step-by-step instructions from preparing the ingredients to the final simmering. We’ll be making a generous 4-serving portion, starting with the essential ingredients and adding delightful elements like radish for a cleaner taste and a balanced seasoning blend. (Ingredients for 4 servings: 4 square fish cakes (150g), 200g radish, 500ml anchovy-kelp broth, 500ml water, 3 cloves garlic (or 1/2 Tbsp minced garlic), 4 Tbsp chopped green onion, 1 Tbsp soy sauce for soup, 1 Tbsp anchovy fish sauce, a pinch of black pepper, 3 Korean chili peppers (optional), salt (to taste))
Ingredients- 4 square fish cakes (150g)
- 200g radish
- 500ml anchovy-kelp broth
- 500ml water
- 3 cloves garlic, thinly sliced
- 4 Tbsp chopped green onion
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp anchovy fish sauce (Myeolchi-aekjeot)
- Pinch of black pepper
- 3 Korean chili peppers, diagonally sliced (optional)
- Salt (to taste)
Cooking Instructions
Step 1
1. First, prepare 500ml of anchovy-kelp broth, which forms the base for our clear and refreshing soup. Using a 1:1 ratio of broth to water creates a richer, deeper flavor. (For a detailed guide on making anchovy-kelp broth, please refer to: https://youtu.be/_7zh2jjqWq8?si=PjV-Hf_VNwqN5meh)
Step 2
2. Wash and peel the 200g of radish, then slice it thinly into bite-sized pieces (nabak-style). Adding radish to the soup helps to make the broth wonderfully crisp and clean-tasting.
Step 3
3. Peel the 3 cloves of garlic and slice them thinly. Slicing the garlic this way prevents it from floating to the surface and making the soup look cloudy. If you prefer minced garlic, you can substitute 1/2 Tbsp of minced garlic for the 3 whole cloves.
Step 4
4. Cut the 4 square fish cakes (150g) into easy-to-eat pieces. Cutting them into generous sizes ensures a pleasant chew and allows them to absorb the soup’s flavors well.
Step 5
5. Now, let’s get cooking! Pour the prepared 500ml anchovy-kelp broth and 500ml water into a pot. Add the sliced radish and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot slightly ajar, and simmer for 5 minutes to cook the radish. Be sure to watch carefully as it can boil over. After 5 minutes, add the cut fish cakes and the sliced garlic. Increase the heat back to high. As soon as it starts to boil again, add 1 Tbsp soy sauce for soup, 1 Tbsp anchovy fish sauce, and a pinch of black pepper. Once it boils up again, reduce the heat to medium and simmer for another 1-2 minutes. Finally, stir in 4 Tbsp of chopped green onion. Taste the soup and add salt if needed to achieve your desired seasoning. For an extra kick, I’ve added 3 diagonally sliced Korean chili peppers. (Korean chili peppers are optional).
