Hearty Dried Cabbage and Fish Cake Soup (Ugeoji Eomuk Tang)
Hearty Dried Cabbage and Fish Cake Soup (Ugeoji Eomuk Tang)
Savory Dried Cabbage and Fish Cake Soup Recipe
A delightful combination of chewy fish cakes and tender dried cabbage! This Ugeoji Eomuk Tang is packed with nutrition, featuring a deep, umami-rich broth from anchovy stock and soybean paste, perfect for a comforting meal, especially on a chilly day. It’s an ideal recipe for those who love fish cakes but also want to eat healthily. It’s also delicious served with rice mixed into the soup.
Main Ingredients- Dried Napa Cabbage (Ugeoji) 2 sheets (approx. 120g)
- Assorted Fish Cakes (Eomuk) 200g
- Radish (Moo) 110g
- Onion 80g
- Green Onion 1 stalk
Broth Ingredients- Anchovy Broth 400ml
- Water 500ml
- Fish Sauce (or Soy Sauce) 1 Tbsp
- Soybean Paste (Doenjang) 0.5 Tbsp
- Salt to taste
- Anchovy Broth 400ml
- Water 500ml
- Fish Sauce (or Soy Sauce) 1 Tbsp
- Soybean Paste (Doenjang) 0.5 Tbsp
- Salt to taste
Cooking Instructions
Step 1
First, prepare the ingredients. Use a large onion and a small radish. If using dried cabbage, soak it in water until softened, then wash thoroughly. Cut the radish into chunks and the onion into large pieces.
Step 2
Prepare the vegetables that will add depth to the broth. Set aside one chunk of radish, the white part of the green onion, and the onion for boiling in the broth. Slice the remaining ingredients (fish cakes, the green part of the onion, etc.) into bite-sized pieces.
Step 3
Pour the anchovy broth and water into a pot to create the soup base. If using frozen broth, thaw it before use.
Step 4
Add the prepared dried cabbage and the ingredients to be boiled whole (like radish) to the pot. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes until the ingredients are tender.
Step 5
Briefly blanch the fish cakes in boiling water to remove any impurities, then rinse them under cold water. This step helps to remove excess oil from the fish cakes, resulting in a cleaner-tasting broth.
Step 6
Dissolve 0.5 Tbsp of soybean paste (doenjang) into the broth and continue to simmer over medium heat for about 5 minutes. Ensure the soybean paste is well dissolved to avoid lumps.
Step 7
Taste the soup and adjust the seasoning with a little salt if needed. If using fish sauce or soy sauce for seasoning, it’s recommended to add a small amount first, taste, and then add more if necessary.
Step 8
Enjoy the harmonious texture of chewy fish cakes and soft, savory dried cabbage. Dried cabbage is also rich in dietary fiber, making it very healthy.
Step 9
Serve this warm and comforting Ugeoji Eomuk Tang, perhaps with a bowl of rice mixed in, for a satisfying and complete meal. Savor every last drop of the delicious broth!
