Heartwarming Fish Cake Soup (Eomukguk)
When a Warm, Comforting Broth is Craved… Making Eomukguk!
The weather has turned cooler, making me crave a warm soup, so I made Eomukguk! This comforting soup is perfect for a chilly day.
Main Ingredients
- Radish, a small amount (thinly sliced)
- Fish cakes, 4 sheets (cut into bite-sized pieces)
- Green onion, a little (sliced diagonally)
- Onion, 1/4 (sliced)
- Cheongyang chili pepper, 1 (optional, sliced diagonally)
Seasoning
- Soup soy sauce, 2 Tbsp
- Anchovy broth pack, 2 (or 1 liter of anchovy broth)
- Fish sauce (Tuna extract), 2 Tbsp
- Minced garlic, 1 tsp
- MSG-based seasoning (Dasida, etc.), 1 tsp (optional)
- Salt, 1 tsp
- Soup soy sauce, 2 Tbsp
- Anchovy broth pack, 2 (or 1 liter of anchovy broth)
- Fish sauce (Tuna extract), 2 Tbsp
- Minced garlic, 1 tsp
- MSG-based seasoning (Dasida, etc.), 1 tsp (optional)
- Salt, 1 tsp
Cooking Instructions
Step 1
First, thinly slice the radish into half-moon shapes. You don’t need a lot, just a small amount is fine. Thinly sliced radish will absorb the broth flavor beautifully, making the soup more delicious.
Step 2
Pour 1 liter of water into a pot and add 2 tablespoons of soup soy sauce. This forms the base of our clear and refreshing broth.
Step 3
Add the sliced radish to the pot and simmer over medium heat. Cook until the radish becomes translucent and tender, which will enhance the refreshing taste of the broth. Simmer for about 5-7 minutes.
Step 4
Once the radish is somewhat cooked, add 2 tablespoons of tuna extract for umami and the 2 anchovy broth packs (or 1 liter of pre-made anchovy broth). This will enrich the flavor of the soup. If using broth packs, remove them after they’ve infused their flavor.
Step 5
Cut the fish cakes into convenient bite-sized pieces. You can cut them into squares or into 2-3 strips, depending on your preference.
Step 6
Prepare the other vegetables: slice the Cheongyang chili pepper (if using) diagonally, slice the onion into thin strips, and slice the green onion diagonally for garnishing.
Step 7
When the radish is tender, add the cut fish cakes, sliced onion, and sliced Cheongyang chili pepper to the simmering broth. Let them cook together for a few minutes to allow the flavors to meld.
Step 8
Add 1 teaspoon of minced garlic to the soup. This will add a clean and savory depth to the broth. Let it simmer briefly to release its aroma.
Step 9
Now, it’s time to season the soup. Add 1 teaspoon of MSG-based seasoning (like Dasida) for extra flavor, and adjust the taste with salt as needed. It’s important to taste and adjust the seasoning so it’s not too salty.
Step 10
Finally, add the sliced green onions to the soup and let it simmer for another moment. This will add a fresh aroma and slight crunch. Your delicious Eomukguk is now complete! Enjoy this comforting soup.
