Delicious Eomuk Tang (Fish Cake Soup) with Anchovy Broth
Delicious Eomuk Tang (Fish Cake Soup) with Anchovy Broth
Simple and Flavorful Eomuk Tang Made with Homemade Anchovy Broth
Let’s make a comforting and deeply flavorful Eomuk Tang at home using a simple anchovy broth. This soup is perfect for warming you up on a chilly day and is surprisingly easy to make. The rich broth from anchovies and kelp truly enhances the taste of the fish cakes, making it a delightful meal even with minimal ingredients. Get ready to enjoy this delicious Eomuk Tang!
Main Ingredients- Assorted Eomuk (fish cakes) 300g (Using a variety will add more texture and flavor)
- Dried Anchovies for Broth 100g (Remove the guts for a clearer broth)
- Dried Kelp 2 pieces (approx. 5x5cm each)
- Water 1000ml (1 liter)
Seasoning & Extras- Soup Soy Sauce 1/2 Tbsp (Adjust to your taste)
- Optional: 1 Cheongyang chili pepper, a pinch of black pepper (for a spicier kick and enhanced aroma)
- Soup Soy Sauce 1/2 Tbsp (Adjust to your taste)
- Optional: 1 Cheongyang chili pepper, a pinch of black pepper (for a spicier kick and enhanced aroma)
Cooking Instructions
Step 1
Start by making a delicious and clear broth! In a pot, add the dried anchovies and toast them over medium-low heat for about 1 minute. Toasting the anchovies removes any fishy smell and brings out their savory flavor, making the broth much tastier. Be careful not to burn them.
Step 2
Add 1000ml of cold water and the 2 pieces of dried kelp to the toasted anchovies. Bring to a boil over high heat, then reduce to medium-low heat once boiling. Let it simmer gently for 20 minutes. It’s important to remove the kelp as soon as the water boils to prevent the broth from becoming bitter and to ensure a clean taste.
Step 3
While the broth is simmering, prepare the Eomuk. Fold the long fish cakes in half or into thirds and thread them onto skewers for a neat presentation. Skewering the different shapes of Eomuk not only makes them easier to eat but also looks appealing. (If skewers are unavailable, you can simply add them directly to the pot.)
Step 4
After simmering the broth for 20 minutes, remove the anchovies. Add all the prepared Eomuk skewers to the pot. Continue to boil over medium heat for another 5 to 10 minutes. The Eomuk will soften and release their delicious flavor into the broth.
Step 5
Finally, add 1/2 Tbsp of soup soy sauce to season. Soup soy sauce adds umami and a clean finish to the flavor. Taste and add more if needed. For an extra kick and enhanced flavor, you can add sliced Cheongyang chili peppers or a pinch of black pepper according to your preference. Serve immediately while hot!
