Hearty Korean Fish Cake Soup (Eomuk-tang) with Chewy Rice Cakes (Mul-tteok)
Hearty Korean Fish Cake Soup (Eomuk-tang) with Chewy Rice Cakes (Mul-tteok)
Authentic Busan-Style Eomuk-tang Recipe: Learn to make a clear, flavorful broth and delicious dipping sauce for a comforting meal.
Experience the taste of Busan! This recipe brings the beloved combination of chewy rice cakes (mul-tteok) and savory fish cakes (eomuk) to your home kitchen. We’ll guide you through creating a refreshingly deep broth and a delightful sweet and spicy soy dipping sauce that captures the essence of this popular Korean street food.
Eomuk-tang (Fish Cake Soup) Ingredients- 1 packet of fish cakes (eomuk), assorted or rectangular
- 3 pieces of garae-tteok (long rice cakes) for mul-tteok
- 0.5 cup dried anchovies (for broth)
- 1.5L water
- 2-3 pieces of dried kelp (dashima, approx. 5x5cm)
- 200g Korean radish (mu)
- 1 stalk of green onion (separated into white and green parts)
- 1/2 tsp coarse sea salt (for seasoning)
- 1/2 Tbsp soup soy sauce (for umami)
- 1/2 Tbsp fish sauce (for depth of flavor)
Soy Dipping Sauce for Eomuk- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp allulose or corn syrup (for sweetness)
- 1 tsp sesame seeds
- 2 Tbsp minced onion
- 1 Tbsp chopped green onion
- 1 Korean chili pepper (cheongyang chili), minced (optional)
- 1 tsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp allulose or corn syrup (for sweetness)
- 1 tsp sesame seeds
- 2 Tbsp minced onion
- 1 Tbsp chopped green onion
- 1 Korean chili pepper (cheongyang chili), minced (optional)
- 1 tsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, the foundation of a delicious eomuk-tang is a clear and flavorful broth. In a pot, lightly toast the dried anchovies over medium-low heat for 1-2 minutes. This step helps to remove any fishy smell and brings out a nutty aroma.
Step 2
As soon as the anchovies start to turn slightly golden, pour in the 1.5L of water. Add the Korean radish, the green parts of the green onion, and the dried kelp. Cover the pot with a lid and bring it to a rolling boil over high heat.
Step 3
Once the broth begins to boil, remove the lid and reduce the heat to medium-low. Let it simmer gently for 20 minutes to extract a deep, refreshing flavor. Skim off any foam that rises to the surface during simmering for a cleaner broth.
Step 4
After 20 minutes, remove and discard the anchovies, kelp, and green parts of the green onion, leaving only the radish in the pot. These ingredients can make the broth cloudy if left in too long. The radish will continue to lend its refreshing taste.
Step 5
Now it’s time to season the broth before adding the fish cakes and rice cakes. Stir in 1/2 tsp of coarse sea salt, 1/2 Tbsp of soup soy sauce, and 1/2 Tbsp of fish sauce. Taste and adjust the seasoning as needed.
Step 6
It’s important to make the garae-tteok chewy for the mul-tteok. If you’re using frozen rice cakes, take out the desired amount and soak them in warm water for about 10-15 minutes before cooking. This will soften them to a perfect chewy and tender texture.
Step 7
Prepare the fish cakes by folding them into thirds and then threading them onto wooden skewers in a zig-zag pattern. This makes them visually appealing and easy to pick up and eat.
Step 8
Skewer the softened rice cakes onto separate wooden skewers, similar to how you prepared the fish cakes. Ensure they are securely threaded so they don’t fall off during cooking.
Step 9
Carefully add the skewered fish cakes and rice cakes to the simmering broth. Keep the heat on low to prevent the fish cakes from breaking apart or the rice cakes from becoming mushy. Let them simmer for about 5-7 minutes, allowing the flavors to meld.
Step 10
While the fish cakes and rice cakes are simmering, let’s prepare the dipping sauce. In a small bowl, combine 2 Tbsp of soy sauce, 1 Tbsp of vinegar, 1/2 Tbsp of allulose (or corn syrup), and 1 tsp of sesame seeds. Mix well.
Step 11
Add 2 Tbsp of minced onion, 1 Tbsp of chopped green onion, and optionally, 1/2 minced Korean chili pepper and 1 tsp of gochugaru for a touch of spice and color. Stir everything together until well combined. Your flavorful soy dipping sauce is ready!
Step 12
Dip the cooked fish cakes and chewy mul-tteok into the prepared soy sauce and savor the taste! Enjoy this hearty soup with the perfectly seasoned components, and you’ll feel like you’re right back in Busan!
