Spicy Fish Cake Skewer Soup (Eomuk Kkochi Tang)
Spicy Fish Cake Skewer Soup (Eomuk Kkochi Tang)
The first dish that comes to mind when the cold wind blows: Spicy Fish Cake Skewer Soup with Rice Cakes!
When the chilly weather arrives, a steaming bowl of spicy Eomuk Kkochi Tang, featuring chewy rice cakes and flavorful fish cakes submerged in a deliciously savory broth, is the ultimate comfort food. This recipe for a hearty and incredibly satisfying fish cake skewer soup is surprisingly simple to make. Warm yourself from the inside out with this perfect dish.
Ingredients- 7 chewy Korean rice cakes (Garaetteok, purchased from a rice cake shop)
- 12 sheets of soft, rectangular fish cakes (Eomuk)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp salted fermented shrimp (Saewujeot) for umami
- A pinch of black pepper
- 3 Tbsp Cheongju (rice wine) for removing fishy odors
- 1 stalk of green onion, white part sliced
- 2 Korean green chili peppers, sliced
- 5 cups (approx. 1L) Kelp and anchovy broth (Dashima myeolchi yuksu)
Cooking Instructions
Step 1
Let’s start with the foundation of our delicious fish cake skewer soup! Take the soft, chewy Korean rice cakes (Garaetteok) you’ve purchased. Carefully insert a wooden skewer into each piece of rice cake. This makes them easy to handle later and prevents them from falling apart or becoming too mushy in the broth.
Step 2
Next, prepare the tender fish cakes. Take the 12 sheets of rectangular fish cakes. Fold each sheet in half lengthwise, and then fold it in half again to create a long, narrow strip. Folding them a couple of times like this makes them perfect for skewering.
Step 3
Now, it’s time to skewer the folded fish cakes. Fold the long fish cake strips in a zig-zag or ‘staircase’ pattern, and then thread them onto a wooden skewer. This technique ensures the fish cakes stay securely in place on the skewer and look more appealing when served.
Step 4
Arrange the skewers of fish cakes and the rice cakes that have been skewered together. You now have a visually appealing and ready-to-cook assortment of fish cake skewers and chewy rice cake skewers. They already look delicious!
Step 5
It’s time to add the ingredients that will create our flavorful, spicy broth. In a pot, combine 1/2 Tbsp minced garlic, 1.5 Tbsp red pepper flakes (for that spicy kick), 1 Tbsp salted fermented shrimp (for a deep umami flavor), 3 Tbsp Cheongju (rice wine) to eliminate any fishy odors, and a pinch of black pepper. Also, add the white part of 1 green onion, sliced into bite-sized pieces.
Step 6
Now, pour in 5 cups (approximately 1 liter) of kelp and anchovy broth. This will form the base of our refreshing and savory soup. Using a pre-made broth will add an extra layer of flavor.
Step 7
Place the pot on the stove over high heat and bring the broth to a rolling boil. Boiling it vigorously at first helps to meld the flavors of the broth and seasonings together beautifully.
Step 8
Once the broth is boiling, carefully add the prepared fish cake skewers and chewy rice cake skewers into the pot. Arrange them neatly so they cook evenly and are easy to serve.
Step 9
When the fish cakes are tender and the broth has developed a rich flavor, it’s time for the final touches. Add 2 sliced Korean green chili peppers for extra heat and the green parts of the second green onion, roughly chopped, for freshness and aroma. For an extra dipping delight, mix a bit of wasabi into some soy sauce. Dipping the fish cakes and rice cakes into this spicy soy sauce mixture is highly recommended for an enhanced taste experience. Enjoy your delicious meal!
