Rich and Refreshing Korean Beef Tendon Fish Cake Soup (Suji Eomuk Tang)
Rich and Refreshing Korean Beef Tendon Fish Cake Soup (Suji Eomuk Tang)
Summer Health Food: Korean Beef Tendon Fish Cake Soup – The harmony of tender tendons and assorted fish cakes, plus chewy konjac and rice cakes! The secret to a clear and refreshing broth.
If you’ve been craving a warm, nourishing soup after the summer solstice, try this Korean Beef Tendon Fish Cake Soup to boost your health this summer. The deep flavor of chewy yet tender Korean beef tendon, combined with various fish cakes, chewy konjac, and soft rice cakes, makes this a hearty and fortifying dish. I’ll share the secrets to its clear and refreshing broth in detail.
Main Ingredients- 350g Korean Beef Tendon (Suji)
- Assorted Fish Cakes (Eomuk), appropriate amount
- 1/2 block Konjac Jelly
- 2 sticks of Korean Rice Cake (Garaetteok)
- 3 stalks of Green Onion (mainly white parts)
- 1/4 Radish
- 3 Shiitake Mushrooms
- 1-2 Cheongyang Peppers (optional, adjust to taste)
- 2L Anchovy-Kelp Broth
- 2-3 Tbsp Soy Sauce for Soup (adjust seasoning)
- Pinch of Salt
- 1 Tbsp Fish Sauce (for added umami)
Cooking Instructions
Step 1
Thoroughly rinse the fresh Korean beef tendon under cold running water for at least 2 hours to remove any blood. This step is crucial for eliminating any gamey smell and tenderizing the meat. Most commercially available tendons are well-prepared, but blood removal is essential.
Step 2
If you’re short on time, it’s okay if the blood removal isn’t perfect. In this case, boil the tendon for 20 minutes, then discard the water and refill with fresh water. Repeat this process three times. This method helps remove residual blood and impurities while partially cooking the tendon, making it more tender.
Step 3
Here’s the Korean beef tendon after the first 20-minute boil. It primarily consists of the tendon, with some attached lean meat. At this stage, the lean meat portions are soft enough to be cut with scissors.
Step 4
Cut the lean meat portions that are soft enough into bite-sized pieces, slightly smaller than one inch. This helps the tendon absorb the broth flavor better and makes it easier to eat. Discard the water it was boiled in, fill the pot with fresh water, and boil the tendon again.
Step 5
Cutting the tendon into smaller pieces helps reduce the boiling time. Boiling it in stages and reducing the size gradually is a great way to shorten the overall cooking time and achieve maximum tenderness.
Step 6
Remove the tendon after the second boiling session and discard the water. Now, prepare to cut the tendon into even smaller pieces, especially the thicker sinew parts, to ensure they become very tender. Cut all tendon pieces into desired bite-sized portions again.
Step 7
The sinew in the center might still be tough and difficult to cut. To achieve a very tender texture for these parts, you should boil them for at least 2 hours. Boiling for a longer duration from the start will ensure no tough pieces remain.
Step 8
Boil the tendon one last time. After this final boil, drain the tendon and rinse it under cold running water. It’s important to allow sufficient time for the tendon to become tender, generally recommended to be over 2 hours. The more you boil it through these stages, the more tender it will become.
Step 9
Place the pre-cut tendon pieces back into the pot. We will now start making the tendon soup. Pour in 2 liters of the anchovy-kelp broth.
Step 10
Prepare the radish for the broth. Cut it into generous, chunky pieces, about quartered. Adding large pieces of radish will add a refreshing flavor to the broth and provide a pleasant texture when cooked.
Step 11
Make decorative scores on the shiitake mushrooms. Use the white parts of the green onions, cut into large pieces, to add a subtle sweetness and aroma to the broth.
Step 12
While the broth is heating up, prepare the fish cakes. You can use any type of fish cake you prefer for this soup. Whether it’s round, flat, or other varieties, choose what you like best.
Step 13
Add the prepared fish cakes to the pot. For the konjac, make a slit in the middle and fold it back on itself to create a decorative shape. I remember seeing konjac prepared this way in fish cake soups when I was young, and it adds a wonderfully chewy texture.
Step 14
Add the square fish cakes, cut into manageable pieces. First, cut them in half lengthwise, then cut them diagonally to create triangular shapes. This looks appealing and prevents them from sticking together while cooking.
Step 15
If you prefer a spicier broth, add roughly chopped Cheongyang peppers. Chopping them coarsely, rather than finely, ensures the broth remains clear while imparting a subtle, pleasant heat.
