Skewer Fish Cake Soup (Eomuk Tang) – Perfect for Camping!
Skewer Fish Cake Soup (Eomuk Tang) – Perfect for Camping!
How to Make Skewered Fish Cake Soup for Camping & DIY Fish Cake Skewers
Enjoy a delightful bowl of Skewer Fish Cake Soup, perfect for adding a special touch to your camping trips! While pre-made skewers are convenient, creating your own with your favorite fish cakes allows for a personalized and even more delicious soup. It’s easy to make, and using the fish cakes you love guarantees a taste that everyone will enjoy. This soup is not only ideal for outdoor adventures but also makes a fantastic accompaniment to drinks. Make your moments memorable with this heartwarming and convenient Skewer Fish Cake Soup!
Main Ingredients- 7 sheets of assorted fish cakes (eomuk)
- 1 bunch of fresh crown daisy (ssukgat)
- 1/4 daikon radish for a refreshing taste
- 2 Korean green chilies (cheongyang peppers) for a spicy kick
- 2 broth cubes for enhanced umami
Broth Seasoning- 2L water
- 3 Tbsp mentsuyu (Japanese dipping sauce)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp anchovy fish sauce (myeolchi-aekjeot)
- Pinch of black pepper
- Salt to taste
Dipping Sauce (Tablespoon measurement)- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp water
- 0.5 Tbsp vinegar
- Sesame seeds to garnish
- 2L water
- 3 Tbsp mentsuyu (Japanese dipping sauce)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp anchovy fish sauce (myeolchi-aekjeot)
- Pinch of black pepper
- Salt to taste
Dipping Sauce (Tablespoon measurement)- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp water
- 0.5 Tbsp vinegar
- Sesame seeds to garnish
Cooking Instructions
Step 1
First, choose your favorite types of fish cakes! Any variety will work wonderfully. If you prefer a milder soup without much heat, feel free to omit the Korean green chilies. This allows you to customize the spice level to your liking.
Step 2
Cut each fish cake sheet into approximately three equal pieces. Then, carefully roll each piece and thread them onto skewers in a zigzag pattern. This method helps the fish cakes maintain their shape beautifully as they cook.
Step 3
While you can tightly roll the fish cakes and skewer them, I personally find the zigzag method to be quite effective in keeping them intact and also visually appealing. Feel free to use whichever method you find easiest and most attractive!
Step 4
Now, let’s start preparing the broth. Pour 2 liters of water into a pot and add 2 broth cubes. Bring this mixture to a boil over high heat.
Step 5
While the broth is heating up, let’s prepare the vegetables. Wash the crown daisy thoroughly and cut it into manageable pieces. Slice the green onions into halves. Cut the daikon radish into roughly four large pieces for a refreshing element.
Step 6
Once the water reaches a rolling boil, add the sliced daikon radish and green onions to the pot. Continue to boil vigorously over high heat.
Step 7
As the broth boils, skim off any impurities that rise to the surface. This step ensures a cleaner and clearer broth. Let it simmer until the daikon radish is tender.
Step 8
Once the daikon radish is cooked through, it’s time to season the broth. Add 3 tablespoons of mentsuyu, 2 tablespoons of soup soy sauce, and 1 tablespoon of anchovy fish sauce. This combination will create a rich and savory flavor base.
Step 9
Gently place the skewered fish cakes into the simmering broth. Reduce the heat to medium and let them cook for about 5 minutes. Finish by adding a sprinkle of black pepper for an aromatic touch.
Step 10
For a continuous serving experience, transferring the soup to a wider pot or a portable burner is recommended. Move the broth and cooked radish to the new pot. Discard the green onions used for the initial broth, and add the fresh crown daisy and Korean green chilies.
Step 11
Taste the broth and add a small amount of salt if needed. Since you’ll be cooking and eating from the pot, avoid over-salting initially. The flavors will concentrate as it simmers, so it’s best to season gradually to prevent it from becoming too salty.
Step 12
The broth is so delicious that I highly recommend adding udon noodles! It’s comparable to the udon served in restaurants and makes the meal even more satisfying. Don’t hesitate to add extra noodles!
Step 13
Let’s prepare a simple dipping sauce to accompany the fish cake soup. In a small bowl, combine 2 tablespoons of regular soy sauce, 2 tablespoons of water, and 0.5 tablespoon of vinegar. Mix well. For extra flavor, you can garnish with sesame seeds, or add finely chopped green chilies or red pepper flakes if you desire a spicier dip.
