Savory Napa Cabbage and Fish Cake Soup (Baecho Eomuk Tang)
Savory Napa Cabbage and Fish Cake Soup (Baecho Eomuk Tang)
Cabbage Dishes / Eomuk Tang Recipe / Korean Comfort Food
Discover the comforting taste of Baecho Eomuk Tang, a delightful soup featuring tender Napa cabbage and savory fish cakes. This recipe is designed to be both easy to make and incredibly flavorful, offering a warming and satisfying meal. The clear, umami-rich broth, enhanced by radish and cabbage, makes it a perfect staple for any occasion, from a simple weeknight dinner to a cozy gathering. Let’s create this delicious Korean classic together!
Main Ingredients- 1.5L Broth (made with dried anchovies and kelp, or a stock pack)
- 550g Fish cakes (eomuk), cut into bite-sized pieces
- 150g Napa cabbage leaves, roughly chopped
- 150g Daikon radish, cut into cubes
Cooking Instructions
Step 1
Begin by preparing the broth. You’ll need 1.5 liters of clear, flavorful broth. You can make this by simmering dried anchovies and a piece of kelp (dashima) in water, or by using a pre-made stock pack. For anchovy broth, remember to remove the guts for a cleaner taste.
Step 2
Wash the daikon radish, peel it, and then cut it into approximately 1cm thick cubes. Cutting it into thinner pieces will help it cook faster and absorb the soup’s flavors more effectively.
Step 3
Wash the Napa cabbage leaves thoroughly. Then, roughly chop them into large, bite-sized pieces. Avoid chopping them too finely, as larger pieces retain a pleasant texture.
Step 4
Once the broth is boiling, add all the cubed daikon radish to the pot. The radish will release its natural sweetness and contribute to the soup’s refreshing flavor.
Step 5
Let the soup simmer vigorously until the radish pieces become tender and slightly translucent. This usually takes about 10-15 minutes. Skim off any foam that rises to the surface to ensure a clear and clean-tasting broth.
Step 6
When the radish is almost cooked through, stir in 1.5 tablespoons of soy sauce (jin-ganjang) to add a savory depth and a pleasant color to the broth.
Step 7
Next, add 1 tablespoon of soup soy sauce (guk-ganjang). Using both types of soy sauce creates a more complex and richer flavor profile.
Step 8
To enhance the overall flavor and eliminate any potential fishy notes, add 1.5 tablespoons of mirin or cooking sake. This ingredient adds a subtle sweetness and a professional touch to the soup.
Step 9
Now, it’s time to add the fish cakes (eomuk), 550g in total. Gently place them into the simmering soup, being careful not to break them apart. Stir gently to ensure they are submerged in the broth.
Step 10
Finally, season with about 0.2 tablespoons of black pepper. This will add a gentle warmth and aromatic quality to the soup. Adjust the amount to your preference.
Step 11
Allow the soup to simmer for a few more minutes after adding the fish cakes until they are heated through. Then, add the chopped Napa cabbage and immediately turn off the heat. The cabbage only needs a very short cooking time to become tender yet retain a slight crispness. Serve hot and enjoy the delicious, comforting flavors of your homemade Baecho Eomuk Tang!
