Spicy and Refreshing Fish Cake Soup
Spicy and Refreshing Fish Cake Soup
Perfect for Chilly Days! A Deliciously Spicy Eomuk Tang Recipe
Warm your soul and body with the comforting combination of hot broth and chewy fish cakes! This recipe guides you through making a wonderfully spicy Eomuk Tang at home, perfect for those cooler days. We’ll share simple yet effective tips for a deep, satisfying flavor.
Main Ingredients- 300g assorted fish cakes (Using a variety of fish cakes enhances the overall flavor)
- 1/2 Korean radish (Provides a refreshing base for the broth. Slice thinly)
- 2-3 Cheongyang chili peppers (Adds a pleasant spiciness. Add more if you prefer it hotter)
Seasonings & Broth Ingredients- 2-3 Tbsp Gochugaru (Korean chili flakes) (Adjust to your preference)
- 1 tsp minced garlic (Garlic adds depth and aroma to the broth)
- 1 Tbsp rice wine (mirin or cooking sake) (Helps remove any fishy odors and adds subtle sweetness)
- A pinch of black pepper (Adds a hint of sharpness for a clean finish)
- 1 Tbsp tuna extract (A secret ingredient for umami! If unavailable, use soy sauce for soup)
- Salt to taste (For adjusting the final seasoning)
- 2-3 Tbsp Gochugaru (Korean chili flakes) (Adjust to your preference)
- 1 tsp minced garlic (Garlic adds depth and aroma to the broth)
- 1 Tbsp rice wine (mirin or cooking sake) (Helps remove any fishy odors and adds subtle sweetness)
- A pinch of black pepper (Adds a hint of sharpness for a clean finish)
- 1 Tbsp tuna extract (A secret ingredient for umami! If unavailable, use soy sauce for soup)
- Salt to taste (For adjusting the final seasoning)
Cooking Instructions
Step 1
First, prepare half of the Korean radish, which will form the refreshing base of your soup. Peel, wash thoroughly, and slice it thinly into rectangular pieces (about 0.5cm thick). Slicing it thinly allows the radish’s natural sweetness to infuse the broth beautifully.
Step 2
Next, prepare the assorted fish cakes. Cut them into bite-sized pieces. You can also thread them onto skewers if you prefer. I usually cut them into pieces that are easy to pick up with chopsticks.
Step 3
Now, let’s get the Cheongyang chili peppers ready for that spicy kick. Wash 2-3 chili peppers, remove their stems, and finely chop them. If you enjoy extra heat, feel free to add more.
Step 4
In a pot, add the sliced radish. For a clear and refreshing broth, add 3-4 ‘seafood broth cubes’ (or use a homemade anchovy-kelp broth if you don’t have these). Bring to a rolling boil over high heat for about 10 minutes, allowing the radish to become translucent and its flavor to infuse the water. Once the broth is ready, add the prepared fish cakes.
Step 5
Now, add the chopped Cheongyang chili peppers to the pot to enhance the spicy flavor of the broth. Simmering them together will infuse the broth with their pleasant heat.
Step 6
It’s time to add the seasonings. Add the Gochugaru (Korean chili flakes), minced garlic, rice wine, and black pepper to the pot. You can adjust the amount of Gochugaru based on your spice preference. I recommend starting with 2 tablespoons and adding more if needed after tasting.
Step 7
To season the soup and add a layer of umami, stir in 1 tablespoon of tuna extract. You can substitute this with anchovy sauce or soy sauce for soup. If the soup still tastes a bit bland after adding the tuna extract or soy sauce, add a pinch of salt to adjust the seasoning to your liking.
Step 8
Simmer the soup over medium heat, allowing all the ingredients and seasonings to meld together. Cook until the fish cakes are plump and cooked through, and they start to float to the surface. Once they are floating, your delicious spicy Eomuk Tang is ready! Enjoy it piping hot.
