Hearty Korean Rice Cake and Fish Cake Soup (Tteok Eomuk Tang)
Hearty Korean Rice Cake and Fish Cake Soup (Tteok Eomuk Tang)
A Nourishing Korean Soup Perfect for Chilly Evenings: Homemade Tteok Eomuk Tang
As the evening air grows crisper, a warm bowl of soup becomes incredibly appealing. The slight chill I felt on my night walk last night made me want to cinch my collar tighter. While we can still enjoy short sleeves during the day, it’s definitely time to dress warmer for evening strolls. Today, I’m sharing a comforting homemade dish that’s perfect for these cooler days: Tteok Eomuk Tang, a delicious soup featuring chewy rice cakes and savory fish cakes. It’s the ideal soul-warming meal!
Main Ingredients- Rice cakes for soup (Garaetteok), 2 sticks approx. 18cm each (about 200g)
- Fish cakes (Eomuk), 2-3 sheets (400g)
- Korean radish (Mu), 150g (thinly sliced)
- Green onion (Daepa), 1/3 stalk
- Cheongyang chili pepper, 1 (optional, for spiciness)
- Red chili pepper, 1 (for color)
Cooking Instructions
Step 1
First, cut the fish cakes into bite-sized pieces, about 2-3cm wide. Then, pour hot boiling water over them to remove excess oil and any impurities. This step ensures a cleaner, clearer broth. Drain them well and set aside.
Step 2
Slice the Korean radish thinly into half-moon shapes (nabak-seolgi). Cut the rice cakes diagonally into about 1cm thick pieces to prevent them from sticking together. Chop the green onion diagonally. Finely mince the green and red chili peppers. You can remove the seeds from the chilies if you prefer a milder flavor.
Step 3
In a deep pot, combine the prepared anchovy-kelp broth (6 cups) and the sliced Korean radish. Bring it to a boil over high heat.
Step 4
Once the broth is boiling, reduce the heat to medium. Let it simmer until the radish becomes slightly translucent and is about half-cooked (approximately 5-7 minutes). Once the radish is tenderizing, add the sliced rice cakes, fish cakes, and 1 Tbsp of minced garlic. Continue to boil.
Step 5
When the fish cakes and rice cakes are soft and the radish is fully cooked, add the chopped green onions, green chili pepper, and red chili pepper. Let it simmer for another 2-3 minutes until everything is well combined and fragrant. Taste the soup and adjust the seasoning with salt and pepper as needed. It’s best to add the clear soup soy sauce towards the end to maintain the broth’s clarity, so season carefully. Serve hot in bowls. Enjoy your delicious homemade Tteok Eomuk Tang!
