Spicy Skewered Fish Cake Soup (Eomuk-tang)
Spicy Skewered Fish Cake Soup (Eomuk-tang)
How to Make Deliciously Spicy Skewered Fish Cake Soup
Fish cake soup is such a comforting dish that it’s easy to find ourselves making it often. While we typically enjoy plain skewered fish cakes in the winter, dishes with a bit of spice are more popular these days. This recipe for spicy, flavorful fish cake soup is incredibly simple and easy to make. If you love skewered fish cakes, be sure to follow along! I’ll share a very easy and straightforward spicy fish cake recipe.
Main Ingredients- Fish cakes (eomuk), 150-200g
- Radish, 1 handful (approx. 100g)
- Green onion, 1/2 stalk
- Cheongyang chili peppers, 2-3
- Bean sprouts, 1 handful (approx. 50g)
Cooking Instructions
Step 1
First, prepare the vegetables for the fish cake soup. Rinse the bean sprouts thoroughly under cold water and drain. Slice the radish into thin, flat pieces about 3-4 cm in size. Chop the green onion into diagonal pieces about 5 cm long, and finely mince the Cheongyang chili peppers. Be sure to include the Cheongyang peppers for that spicy kick! If you prefer a thicker, richer broth, adding a small amount of gochujang is a great idea.
Step 2
Now, let’s make the delicious broth for the fish cake soup. In a pot, pour in 500-600ml of water. Add 3 sheets of kelp, 4-5 dried anchovies for broth, and about 1 tablespoon of dried shrimp. Bring to a boil over high heat. While using store-bought broth or tsuyu is quick, making your own broth yields a much deeper and richer flavor. Once the broth starts boiling, reduce the heat to medium and let it simmer for about 5 more minutes. After 5 minutes, remove and discard the kelp, anchovies, and dried shrimp. Then, add the sliced radish, soup soy sauce, and tsuyu to season the broth.
Step 3
Next, we’ll skewer the fish cakes. For the first method, fold a rectangular fish cake in half, then twist it onto a wooden skewer. This creates thicker fish cakes that are satisfying to bite into and easy to hold while eating. This method is recommended for those who prefer chunkier fish cakes.
Step 4
Here’s a second way to make skewered fish cakes. Cut a fish cake lengthwise in half, then fold it in half again and skewer it onto a chopstick. This method results in thinner, longer fish cake skewers, perfect for those who prefer them that way or for a variety of presentation. Feel free to choose the method that best suits your preference!
Step 5
Add 1-2 tablespoons of gochugaru (Korean chili flakes), 1 tablespoon of minced garlic, and a pinch of black pepper to the simmering broth to add a spicy flavor. You can adjust the spiciness by changing the amount of gochugaru. For extra umami, you can add a little MSG, or if you want more heat, add about 0.5 tablespoon of gochujang. A small amount of sugar can also be added to balance the flavors slightly. Finally, add the rinsed bean sprouts and continue to boil.
Step 6
Once the broth is bubbling vigorously, add all the prepared skewered fish cakes and simmer for about 5 more minutes. The fish cakes will soften and absorb the flavors of the broth. Finally, generously sprinkle in the chopped green onions and simmer for another moment. Your delicious spicy skewered fish cake soup is complete! Isn’t it incredibly simple? Enjoy this warm and flavorful dish!
