Hearty Fish Cake Soup (Eomuktang)
Hearty Fish Cake Soup (Eomuktang)
The Perfect Soju Snack: Delicious and Refreshing Eomuktang
While Eomuktang is especially comforting on a cold day, it’s truly delicious any time of year. It can serve as a delightful soup alongside a meal or as an excellent accompaniment to alcoholic beverages, especially Soju. Today, we’re making a simple yet flavorful Eomuktang that’s perfect for a relaxing drink.
Main Ingredients- 3-5 sheets of Korean fish cakes (Eomuk)
- 1/2 kohlrabi
Broth Ingredients- 1 anchovy-kelp broth sachet (or preferred dashi pack)
- 2 pieces of dried kelp (kombu)
- 1 anchovy-kelp broth sachet (or preferred dashi pack)
- 2 pieces of dried kelp (kombu)
Cooking Instructions
Step 1
I’m currently on a mission to use up ingredients in my fridge! Today, I only have kohlrabi and fish cakes available, so it’s a rather minimalist preparation. First, peel the kohlrabi, removing a good layer of the thick skin. Then, cut it into irregular, bite-sized pieces. Cutting it into larger chunks helps it hold its shape during cooking and adds a pleasant texture.
Step 2
In a pot, combine the cut kohlrabi, the broth sachet, and the dried kelp pieces. Bring to a boil over high heat to create a flavorful broth. Once boiling, remove and discard the dried kelp. Reduce the heat to medium-low and simmer for an additional 10 minutes to allow the refreshing flavor of the kohlrabi to infuse into the broth.
Step 3
I’m also using fish cakes from the freezer. Cut the fish cakes into pieces that are easy to eat. Avoid cutting them too thinly, as this ensures a satisfying chewiness and allows them to absorb the broth’s flavor beautifully.
Step 4
To remove excess oil and any potential fishy taste, briefly blanch the cut fish cakes in boiling water. This step also helps to keep the broth clear. After blanching, drain the fish cakes in a colander.
Step 5
Once your kohlrabi and kelp broth is ready, add the blanched fish cakes and simmer. The natural savory notes from the kohlrabi and fish cakes are often enough, but if you prefer a bit more seasoning, you can add a splash of soy sauce or fish sauce. You’ll end up with a wonderfully clear and flavorful Eomuktang, a perfect blend of savory broth and chewy fish cakes.
