Spicy Fish Cake Soup (Eomuk Tang)
Spicy Fish Cake Soup (Eomuk Tang)
Warm Up with a Fiery Korean Fish Cake Soup!
This is a recipe for a wonderfully warming and spicy Korean fish cake soup, perfect for a chilly winter day! The combination of chewy fish cakes, tender rice cakes, and a refreshingly spicy broth makes it an ideal snack or a satisfying meal. Enjoy this delightful dish that’s both comforting and flavorful. For detailed video instructions, please visit: https://youtu.be/jOIwseEabzY
Main Ingredients- 450g square fish cakes (eomuk), cut into desired pieces
- 120g tteokbokki rice cakes, soaked in water if hard
- 100g soybean sprouts, washed
- 1 bunch enoki mushrooms, trimmed
- 1/2 large Korean leek (daepa), sliced diagonally
- 2-3 Cheongyang chili peppers (or other hot peppers), sliced diagonally (adjust to taste)
- 1 red chili pepper, sliced diagonally (for color)
Broth Ingredients- 40g dried anchovies for broth (gutted)
- 60g dried anchovies (e.g., ti-ppori)
- 25g dried kelp (dashima, approx. 5x5cm)
- 140g Korean radish (mu), cubed
- 1 large Korean leek (daepa), cut into large pieces
- 40g dried anchovies for broth (gutted)
- 60g dried anchovies (e.g., ti-ppori)
- 25g dried kelp (dashima, approx. 5x5cm)
- 140g Korean radish (mu), cubed
- 1 large Korean leek (daepa), cut into large pieces
Cooking Instructions
Step 1
The shape of the fish cakes doesn’t matter; feel free to use any kind you like. If not using skewers, simply cut them into bite-sized pieces, about 3x5cm.
Step 2
First, let’s prepare a flavorful broth. In a pot, combine 1.5 liters of water, 40g of dried anchovies for broth, 60g of ti-ppori anchovies, 140g of cubed Korean radish, and 1 large piece of Korean leek. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 10 minutes. Then, add the 25g of dried kelp and simmer for another 5 minutes. Remove the kelp after 5 minutes to avoid a bitter taste, then continue simmering the broth for a total of 15-20 minutes to extract deep flavors. (Tip: For a cleaner taste, remove the kelp after just 5 minutes of simmering.)
Step 3
If you’re using skewers, thread the cut fish cakes onto them, layering them for a nice presentation. If not using skewers, you can add them directly to the soup.
Step 4
Soak the tteokbokki rice cakes in cool water for about 10-15 minutes. This softens them if they are hard, preventing them from breaking apart during cooking and ensuring a chewier texture. If they are already soft, this step can be skipped.
Step 5
Pour hot water over the cut fish cakes and quickly rinse them. This step helps to remove any excess oil and unpleasant taste from the fish cakes, resulting in a cleaner and more refined flavor.
Step 6
Slice the Korean leek diagonally. Slice the Cheongyang chili peppers and red chili pepper diagonally as well. Trim the base of the enoki mushrooms and separate the strands.
Step 7
In a small bowl, combine all the seasoning ingredients: 1 Tbsp soup soy sauce (or fish sauce), 2.5 Tbsp regular soy sauce, 1 Tbsp minced garlic, 2 Tbsp rice wine, 1 Tbsp packed red pepper paste, 2 Tbsp red pepper flakes, 1/2 Tbsp sugar, and 1 tsp black pepper powder. Mix well to create the spicy seasoning paste.
Step 8
Pour an appropriate amount of the prepared broth into a pot. Add the seasoning paste and stir to dissolve. Bring the mixture to a simmer over medium heat.
Step 9
Once the broth is simmering, add the washed soybean sprouts. Cover the pot and cook for about 3-4 minutes. It’s best to cook them just enough to retain a slight crunch.
Step 10
After the soybean sprouts have partially cooked, add the prepared fish cakes and the soaked rice cakes to the pot.
Step 11
Ladle some broth over the ingredients to ensure they are submerged, and continue to simmer over medium heat. Gently stir and flip the fish cakes occasionally for about 5-7 minutes, allowing them to absorb the flavors of the broth. (Tip: Stir occasionally to prevent the rice cakes from sticking to the bottom of the pot.)
Step 12
When the rice cakes, fish cakes, and soybean sprouts are cooked through and the flavors have melded, add the enoki mushrooms, sliced leeks, and chili peppers. Simmer for another minute or two until the vegetables are tender but still vibrant. Avoid overcooking the vegetables to maintain their freshness.
