Heartwarming and Refreshing Fish Cake Soup (Eomuk-tang)
Heartwarming and Refreshing Fish Cake Soup (Eomuk-tang)
Make a Steaming Hot Fish Cake Soup to Enjoy on a Cold Winter Day
As if winter has truly arrived, with the sudden chill in the air, warm yourself up with a steaming bowl of Eomuk-tang. This comforting soup, brimming with rich broth, chewy fish cakes, and hearty vegetables, is a beloved winter delicacy for all ages. Here’s an easy and simple recipe that’s sure to earn you praise from your family.
Ingredients for a Hearty Fish Cake Soup- Assorted fish cakes (square, rolled, etc.), desired amount
- Chewy rice cakes (tteok), a handful
- Aromatic shiitake mushrooms, 2
- Red chili pepper for color, 1
- Skewers for assembling
- Konjac jelly noodles or your preferred noodles
- Fresh crown daisy (ssukgat) for garnish, a handful
- Green onion (scallion), 1/2 stalk
Broth Ingredients for a Deep and Refreshing Flavor- Water, 2L
- Soy sauce, 80g
- Dried anchovies for broth, 15g
- Dried kelp, 10g
- Radish, 1/4 piece
- Onion, 1/2 piece
- Garlic cloves, 5-6
- Cooking wine (mirin), to taste
- Water, 2L
- Soy sauce, 80g
- Dried anchovies for broth, 15g
- Dried kelp, 10g
- Radish, 1/4 piece
- Onion, 1/2 piece
- Garlic cloves, 5-6
- Cooking wine (mirin), to taste
Cooking Instructions
Step 1
First, let’s make the broth, the heart of delicious Eomuk-tang. In a pot, combine 2L of water with dried anchovies, kelp, prepared radish, onion, and garlic cloves. Bring to a boil over high heat.
Step 2
Once the broth begins to boil, after about 10 minutes, remove the kelp. Prolonged boiling can make the broth bitter or cloudy.
Step 3
As the broth boils, skim off any foam that rises to the surface. This step helps ensure a cleaner and clearer broth. Anticipate a pure and refreshing soup base.
Step 4
Reduce the heat to medium-low and simmer for about 30 minutes, or until the radish is tender. This allows the flavors from the vegetables and anchovies to deeply infuse the broth.
Step 5
When the radish is almost cooked, add 1 tablespoon of soy sauce and 1 tablespoon of cooking wine. Season with salt to your preference, tasting and adjusting as needed for the perfect balance.
Step 6
Once the broth has extracted enough flavor, carefully remove the tender cooked radish and set it aside. It will be added back later with the fish cakes.
Step 7
To ensure a clean broth, strain out and discard the anchovies, radish, onion, garlic, and other solids using a sieve. This process leaves you with a clear and refreshing broth.
Step 8
Transfer the well-strained, clear broth into a separate pot and set aside. This is the crucial broth that defines the Eomuk-tang’s flavor.
Step 9
Cut the assorted fish cakes into bite-sized pieces and thread them onto skewers attractively. Skewering makes them easier to eat and adds a beautiful presentation.
Step 10
Prepare the chewy konjac jelly noodles or any other noodles you prefer, cutting them into manageable pieces. Adding a handful of rice cakes will also make the soup even more substantial.
Step 11
Arrange the prepared skewered fish cakes, rice cakes, and konjac noodles neatly in a large pot. The colors will make for a visually appealing dish.
Step 12
Add the reserved, tender cooked radish back into the pot with the other ingredients. The radish will further enhance the broth’s flavor and provide a pleasant texture.
Step 13
Finally, arrange the sliced red chili pepper and green onion attractively over the fish cakes. These will add aroma and a pop of color.
Step 14
Pour the carefully prepared, clear, and refreshing broth into the pot, ensuring it covers the ingredients. Adjust the broth quantity based on the amount of ingredients used.
Step 15
The assembled Eomuk-tang is now ready to be brought to the table. Gently re-boil it just before serving to enjoy it piping hot. The delicious aroma wafting from the bubbling soup is enough to make your mouth water!
Step 16
After enjoying the fish cakes and other ingredients, you can add udon noodles or somen noodles to the flavorful leftover broth for another delightful meal. It’s a satisfying way to finish, much like having kalguksu or ramen!
