Savory Fish Cake Skewer Soup (Eomuk Kkochi Tang) – A Heartwarming Recipe
Savory Fish Cake Skewer Soup (Eomuk Kkochi Tang) – A Heartwarming Recipe
How to Make Delicious Korean Fish Cake Skewer Soup (Baek Jong Won Style)
Feeling a slight chill and seeking a comforting, warm soup? This Baek Jong Won-style fish cake skewer soup is perfect for those moments. Its clear, deep broth will warm you up from the inside out.
Main Ingredients- 7 sheets of square fish cakes (Eomuk)
- 10 dried anchovies for broth (gutted)
- 1/4 onion
- 1/2 stalk of green onion
Broth Seasoning- 3 Tbsp soy sauce
- 1/3 Tbsp sugar
- 3 Tbsp cooking wine (like Mirin)
- 1/3 Tbsp minced garlic
- Pinch of salt
- 2 sheets of dried kelp (Kombu, approx. 10x10cm)
- 3 Tbsp soy sauce
- 1/3 Tbsp sugar
- 3 Tbsp cooking wine (like Mirin)
- 1/3 Tbsp minced garlic
- Pinch of salt
- 2 sheets of dried kelp (Kombu, approx. 10x10cm)
Cooking Instructions
Step 1
Let’s start by preparing the fish cakes for a delicious soup! To prevent them from unraveling while cooking, fold each sheet of fish cake twice to create three layers, then thread them onto skewers. This method helps them maintain their shape beautifully.
Step 2
Carefully fold the fish cakes twice to make three layers, then insert them onto skewers one by one. While you can also just slice and add them, skewering them gives a fun, restaurant-style presentation, reminiscent of street food stalls.
Step 3
Now, let’s prepare the vegetables that will add depth to the soup. Cut the onion into two large pieces. The onion will lend a natural sweetness and refreshing flavor to the broth.
Step 4
Cut the half stalk of green onion into 3-4 manageable pieces. The aromatic fragrance of the green onion will enhance the overall flavor profile of the soup.
Step 5
It’s time to make the flavorful broth! In a pot or pan, add the gutted dried anchovies. Over medium-low heat, toast the anchovies until they release a nutty aroma. Toasting removes any fishy smell and brings out their savory essence.
Step 6
Once the anchovies are fragrant, pour in plenty of water. Add the prepared onion and green onion to the pot. Bring this mixture to a boil to create the base for your fish cake soup. Combining anchovies and vegetables yields a much richer and clearer broth.
Step 7
When the broth starts to boil, add the seasoning ingredients: 3 tablespoons of soy sauce, 1/3 tablespoon of sugar, 1/3 tablespoon of minced garlic, and 3 tablespoons of cooking wine. Also, add the 2 sheets of kelp. Finally, season with salt to taste. It’s best to season lightly at this stage.
Step 8
Why season lightly at first? As the fish cakes cook, they will release their own flavor into the broth, naturally adjusting the saltiness. Seasoning lightly now ensures the soup won’t be too salty later. You might be surprised how much salt it can take, so adjust gradually while tasting.
Step 9
After seasoning the broth, let it simmer for another 2-3 minutes. This allows the flavors from the kelp and vegetables to fully infuse into the liquid, creating a more complex and delicious broth.
Step 10
After 2-3 minutes, remove the kelp to prevent it from making the broth bitter. Then, carefully add the prepared fish cake skewers to the pot.
Step 11
Once the fish cakes are in, let the soup simmer for another 2-3 minutes. Avoid overcooking, as this can make the fish cakes mushy or the soup too salty. During this short time, the fish cakes will absorb the delicious broth, significantly enhancing the soup’s flavor.
Step 12
The TV show mentioned 5 minutes, but in reality, 2-3 minutes of simmering the fish cakes is perfectly sufficient. This just goes to show how easy and quick this recipe is! Now, get ready to enjoy your wonderfully flavorful fish cake skewer soup.
