Spicy Pollack Roe and Fish Cake Soup (Myeongran Eomuk Tang)
How to Make Delicious Myeongran Eomuk Tang at Home
My husband wanted a simple snack to go with his soju, so I whipped up this comforting fish cake soup using ingredients I had on hand. The savory and rich flavor of pollack roe beautifully complements the fish cakes, adding a deep umami to the broth. It’s perfect for a nightcap or even a satisfying meal. Easy to make and incredibly flavorful!
Soup Ingredients
- 4 sheets of square fish cakes
- 1/3 small Korean radish (mu)
- 1/2 block of firm tofu
- 1 stalk of scallion (green onion)
- 2 Korean green chilies (or jalapeños, adjust to spice preference)
- 2 portions of salted pollock roe (myeongran jeot)
- 2 pieces of dried kelp (dashima, approx. 5cm x 3cm each)
- 10 dried anchovies for broth (myeolchi)
Seasoning & Broth
- 2 Tbsp soy sauce (ganjang)
- 1 tsp minced garlic
- 1.5 liters of water (or broth ingredients)
- 2 Tbsp soy sauce (ganjang)
- 1 tsp minced garlic
- 1.5 liters of water (or broth ingredients)
Cooking Instructions
Step 1
First, let’s create a flavorful base for our soup. In a pot, combine 1.5 liters of water, 10 dried anchovies, and 2 pieces of dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp to prevent a bitter taste and continue to simmer for about 20 minutes to extract a deep, clear broth.
Step 2
While the broth is simmering, prepare your other ingredients. Cut the fish cakes into bite-sized pieces (about 3-4 segments each). Dice the firm tofu into large cubes. Slice the scallion diagonally, and the green chilies diagonally as well. For the pollack roe, you can gently scrape out the roe using the back of a knife, or add the entire portion to the soup and enjoy it later.
Step 3
Once the broth is ready, remove and discard the anchovies and kelp. Add the sliced Korean radish to the pot first. Bring back to a simmer and cook for about 5-7 minutes, or until the radish becomes translucent and tender. This step helps infuse the broth with a refreshing sweetness.
Step 4
When the radish is almost tender, add the prepared fish cakes, tofu, sliced scallions, and minced garlic to the pot. Stir gently and let it simmer over medium heat for about 5 minutes. Cooking at medium heat prevents the ingredients from breaking apart and allows the flavors to meld beautifully.
Step 5
Finally, add the pollack roe (if using the roe sacs) and the sliced green chilies. Let the soup simmer for another 2-3 minutes, just until the pollack roe is cooked through and has a soft, slightly creamy texture. Be careful not to overcook the roe, as it can become tough. Season the soup with 2 tablespoons of soy sauce. Taste and adjust with salt if needed, keeping in mind the natural saltiness of the pollack roe. Your delicious Myeongran Eomuk Tang is now complete! Enjoy it piping hot.
