Warm and Refreshing Fish Cake Soup (Eomuk-tang)
Warm and Refreshing Fish Cake Soup (Eomuk-tang)
Super Simple Guide to Making Delicious Fish Cake Soup
When you’re stuck wondering what kind of soup to make with limited ingredients, the sight of fish cakes tucked away in your freezer can be a true revelation! Forget your worries for a moment and make a comforting and delicious meal with a warm bowl of eomuk-tang.
Main Ingredients- 3 sheets of square fish cakes (eomuk)
- 5 pieces of tteokbokki rice cakes
- 3 stalks of green onions
- 1/2 tsp minced garlic
- 1/2 tbsp soy sauce
- 1/2 tbsp fish sauce
- Pinch of salt
- Dash of black pepper
For the Refreshing Broth- 1 Liter (5 cups) water
- 5 dried anchovies (for broth)
- 1 onion
- 3 cm piece of radish (daikon)
- 2 stalks green onions (with roots)
- 2 dried shiitake mushrooms
- 1 sheet dried kelp (dashima, 10x10cm)
- 1 Liter (5 cups) water
- 5 dried anchovies (for broth)
- 1 onion
- 3 cm piece of radish (daikon)
- 2 stalks green onions (with roots)
- 2 dried shiitake mushrooms
- 1 sheet dried kelp (dashima, 10x10cm)
Cooking Instructions
Step 1
In a large pot, add 1 liter (5 cups) of water. Include 5 dried anchovies, 1 onion cut into large pieces, a 3 cm piece of radish, 2 whole green onions (including the roots, washed clean), 2 dried shiitake mushrooms, and 1 sheet of kelp. Bring to a boil over high heat and simmer for 15 minutes to extract a deep, flavorful broth. Once the water begins to boil, remove the kelp promptly to prevent a bitter taste.
Step 2
While the broth is simmering, cut the 3 sheets of fish cakes into bite-sized pieces (triangles or rectangles). Separate the tteokbokki rice cakes if they are on skewers, or cut larger pieces into 2-3 segments. Lastly, thinly slice the remaining 2 green onions. (Tip: For a cleaner taste, you can briefly blanch the fish cakes and rice cakes in hot water before using to remove any impurities.)
Step 3
Strain the brewed broth through a sieve into a clean pot, keeping only the clear liquid. Set aside the shiitake mushrooms that were used for the broth; thinly slice them to use as a garnish later.
Step 4
Return the clear broth to the stove over high heat. Add the prepared fish cakes and tteokbokki rice cakes. Once the soup comes to a boil again, stir in 1/2 teaspoon of minced garlic for added aroma and flavor.
Step 5
Next, add 1/2 tablespoon of soy sauce to enhance the savory taste and depth of the soup.
Step 6
Add 1/2 tablespoon of fish sauce for a refreshing, umami-rich flavor without any fishiness.
Step 7
Taste the soup and adjust the seasoning with a pinch of salt if needed. Remember that the fish cakes and rice cakes will release some saltiness as they cook, so add salt gradually.
Step 8
Add the thinly sliced green onions to the pot and sprinkle a dash of black pepper for a fragrant finish.
Step 9
Gently stir everything together to meld the flavors, then immediately turn off the heat. Garnish with the reserved thinly sliced shiitake mushrooms.
Step 10
Ladle the warm, delicious fish cake soup into serving bowls. Add a sprinkle of diagonally sliced green onions on top for a final flourish, and your hearty Busan-style eomuk-tang is ready! The delightful chewiness of the fish cakes combined with the satisfyingly springy texture of the rice cakes makes this a favorite in our home. It’s the perfect quick, hearty, and delicious meal for busy days!
