Spicy and Hearty Fish Cake Soup (Eomuk Tang)
Spicy and Hearty Fish Cake Soup (Eomuk Tang)
Easy Recipe for a Deliciously Spicy Fish Cake Soup – Perfect as a Snack or Meal!
As the weather gets cooler, a warm bowl of soup is just what we need! I decided to make a spicy fish cake soup (Eomuk Tang) for a cozy weekend dinner. It’s fantastic as a side dish with drinks or even as a satisfying meal with rice. Let’s make this flavorful and comforting spicy fish cake soup together!
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Ingredients- Fish cakes (Eomuk), desired amount
- Green onions (Scallions), 1 handful
- Radish (Muu), 1/3 of a medium radish
- Dried anchovies for broth (or other broth ingredients like kelp)
- Soy sauce, 2 Tbsp
- Gochujang (Korean chili paste), 1.5 Tbsp
- Oligodang (corn syrup) or sugar, 1.5 Tbsp
- Cheongyang chili pepper (optional, for extra spice)
Cooking Instructions
Step 1
First, let’s prepare the broth for the fish cake soup. You can enhance the flavor by adding ingredients like kelp or dried shiitake mushrooms in addition to the anchovies. Today, I used only dried anchovies from my fridge for a simple broth. Using smaller anchovies will help you extract the broth flavor more quickly.
Step 2
Place the dried anchovies in a pot with water and bring it to a boil over high heat. To remove any fishy smell, you can uncover the pot once it starts boiling.
Step 3
Once the anchovy broth has developed a good flavor, strain out the anchovies using a sieve. With the clear broth remaining, add the radish cut into large pieces. As the radish cooks, it will add a refreshing taste to the soup.
Step 4
When the radish starts to become translucent, dissolve 1.5 Tbsp of gochujang directly into the pot. Use chopsticks or a whisk to ensure the gochujang is fully blended without lumps.
Step 5
Now, add your desired amount of cut fish cakes. You can adjust the quantity to your liking. If you have rice cakes (tteok) or garaetteok (long cylinder-shaped rice cakes), adding them along with the fish cakes will create a delightful chewy texture, similar to ‘mul-tteok’ (water tteok).
Step 6
To add a kick of spiciness, include the sliced Cheongyang chili pepper. If you’re not a fan of very spicy food, feel free to omit it or use less.
Step 7
For added umami and a touch of sweetness, stir in 2 Tbsp of soy sauce and 1.5 Tbsp of oligodang (or sugar). You can adjust these quantities to suit your taste.
Step 8
Finally, a pinch of black pepper will enhance the overall aroma and flavor.
Step 9
Lastly, add the chopped green onions and let it simmer briefly. Your delicious spicy fish cake soup is ready! Enjoy it while it’s hot.
