How to Make a Warm and Refreshing Fish Cake Soup (Eomuk-tang)
How to Make a Warm and Refreshing Fish Cake Soup (Eomuk-tang)
Flavorful Fish Cake Soup for a Home-cooked Meal: Easy Eomuk-guk Recipe for Beginners
On days when you crave a warm, comforting broth, here’s a delicious and refreshing fish cake soup that’s light yet full of flavor. Made with simple, common ingredients, this ‘Eomuk-tang Eomuk-guk’ recipe is detailed and easy for even beginner cooks to follow. Enjoy the perfect harmony of a clear, clean broth and chewy fish cakes.
Main Ingredients for Fish Cake Soup (Eomuk-tang)- Fish cakes (Eomuk) 270g (adjust type or quantity to your preference)
- Radish (Mu) 210g (key ingredient for a refreshing broth flavor)
- Green onion (Daepa) 30g (for a fragrant finish)
- Minced garlic 1 Tbsp (the secret to deep flavor)
- Anchovy-kelp stock (Myeolchi-dashima yuksu) 1.3L (homemade or store-bought)
Seasonings for Fish Cake Soup (Eomuk-tang)- Soy sauce (Yangjo ganjang) 1 Tbsp (for mild umami)
- Soup soy sauce (Guk ganjang) 1 Tbsp (for clear broth and depth)
- Anchovy sauce (Chamchi-aek) 0.7 Tbsp (substitute with fish sauce or more soup soy sauce if unavailable)
- Ground black pepper, a pinch (for aroma and final touch)
- Soy sauce (Yangjo ganjang) 1 Tbsp (for mild umami)
- Soup soy sauce (Guk ganjang) 1 Tbsp (for clear broth and depth)
- Anchovy sauce (Chamchi-aek) 0.7 Tbsp (substitute with fish sauce or more soup soy sauce if unavailable)
- Ground black pepper, a pinch (for aroma and final touch)
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut them into bite-sized pieces that are easy to eat. You can also make small slits or cut them into decorative shapes. Ensure they are cut to a suitable size so they don’t fall apart during cooking.
Step 2
Finely chop the green onions after washing them. Avoid chopping them too thickly so their aroma infuses well into the broth. Slice the radish into approximately 0.5cm thick half-moons (namak-seolgi). Slicing them not too thinly helps maintain a clear broth.
Step 3
Now, let’s start cooking. Pour 1.3 liters of the prepared anchovy-kelp stock into a pot. Add the sliced radish and bring it to a boil over high heat with the lid off.
Step 4
As the stock heats up, scum or impurities may rise to the surface. Use a spoon to skim off these impurities. This step is crucial for achieving a clear and clean-tasting broth.
Step 5
Once the radish is somewhat cooked and the broth is boiling, add the seasonings. Mix in 1 Tbsp of soy sauce, 1 Tbsp of soup soy sauce, 0.7 Tbsp of anchovy sauce, and 1 Tbsp of minced garlic. Let it boil vigorously over high heat again. This allows the flavors to meld and deepen the broth.
Step 6
Check if the radish has turned translucent and is tender. When the radish is cooked, add the prepared fish cakes and simmer for about 2 more minutes. Be careful not to overcook the fish cakes, as they can become mushy. Taste the broth and adjust seasoning with salt if needed.
Step 7
Once the fish cakes are tender, add the chopped green onions. Simmer for only about 1 more minute after adding the green onions. Boiling them for too long can diminish their crispness and make the broth cloudy. Add them just before turning off the heat to preserve their fresh aroma.
Step 8
We’re almost done! Before turning off the heat, sprinkle in a pinch of ground black pepper for an extra layer of flavor. Adjust the amount of pepper to your liking.
Step 9
Carefully ladle the finished fish cake soup into a serving pot or bowl. Your delicious and refreshing Eomuk-tang (fish cake soup) is complete, with its warm broth and chewy fish cakes! It’s perfect as a side dish for a meal or even as a snack.
