Deep and Refreshing Busan-Style Fish Cake Soup
The Ultimate Recipe for Eomuk-Tang (Fish Cake Soup) That Will Make You Say ‘Kya!’
A recipe from a Busan native on how to make delicious Eomuk-tang using authentic Busan fish cakes. This soup boasts a clear and deep flavor.
Eomuk-Tang Ingredients- 1kg high-quality Busan fish cakes (eomuk)
- Wooden skewers, as needed
Refreshing Broth Ingredients- 300g radish, cut into large chunks
- 2 large green onions, cut into large pieces
- 0.5 onion, cut into large pieces
- Dried chili peppers, a few (for a touch of spiciness)
- 2 anchovy and kelp broth packs
- A pinch of whole peppercorns
Broth Seasoning- 1 Tbsp soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp anchovy fish sauce
- A pinch of black pepper
Dipping Soy Sauce- 3 Tbsp regular soy sauce
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp red pepper flakes
- 1 Tbsp water
- A pinch of sesame seeds
- A pinch of minced green onion
- 300g radish, cut into large chunks
- 2 large green onions, cut into large pieces
- 0.5 onion, cut into large pieces
- Dried chili peppers, a few (for a touch of spiciness)
- 2 anchovy and kelp broth packs
- A pinch of whole peppercorns
Broth Seasoning- 1 Tbsp soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp mirin (rice wine)
- 1 Tbsp anchovy fish sauce
- A pinch of black pepper
Dipping Soy Sauce- 3 Tbsp regular soy sauce
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp red pepper flakes
- 1 Tbsp water
- A pinch of sesame seeds
- A pinch of minced green onion
- 3 Tbsp regular soy sauce
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp red pepper flakes
- 1 Tbsp water
- A pinch of sesame seeds
- A pinch of minced green onion
Cooking Instructions
Step 1
Pour 2-3 liters of water into a pot and add all the broth ingredients (radish, green onions, onion, dried chili peppers, anchovy/kelp pack, peppercorns). Bring to a boil over high heat. This is a crucial step for developing the broth’s fundamental flavor.
Step 2
While the broth is boiling, prepare the fish cakes by cutting them into bite-sized pieces and threading them onto wooden skewers. This helps the fish cakes stay together and look neat.
Step 3
When skewering the fish cakes, fold each piece into thirds lengthwise before inserting the skewer. This method prevents the fish cakes from bursting at the sides as they cook and helps them maintain a firm, attractive shape.
Step 4
Prepare the delicious dipping soy sauce that will accompany the fish cake skewers. Mix 3 Tbsp regular soy sauce, 1 Tbsp mirin, 0.5 Tbsp red pepper flakes, and 1 Tbsp water. Finally, add a pinch of sesame seeds and minced green onion for enhanced aroma. The savory and slightly spicy sauce pairs wonderfully with the fish cakes.
Step 5
Once the broth is at a rolling boil, remove the anchovy and kelp pack. Continue to simmer for another 5 minutes to allow the flavors to deepen further.
Step 6
Season the simmered broth. Add 1 Tbsp soup soy sauce, 1 Tbsp regular soy sauce, 1 Tbsp anchovy fish sauce, 1 Tbsp mirin, and a pinch of black pepper for added umami. Tasting at this stage will confirm that about 80% of the delicious Eomuk-tang is already achieved.
Step 7
Reduce the heat to medium-low, cover the pot, and simmer gently for about 30 minutes. This allows the flavors of the ingredients to fully infuse into the broth. If the liquid reduces too much during simmering, add a little hot water.
Step 8
After 30 minutes, when the onion and green onions have become tender and softened, remove and discard the solid ingredients (except for the radish), such as the green onions, onion, and dried chili peppers. This step helps to create a cleaner-tasting broth.
Step 9
Taste the broth and adjust the seasoning with a tiny bit of salt if it feels too bland. The clear broth, even without the fish cakes, is already deeply flavorful and delicious enough to impress you.
Step 10
Now it’s time to cook the fish cakes. Place a stainless steel steamer basket that you might have at home on top of the pot. Using a steamer basket like this prevents the fish cakes from becoming overly soggy or expanding too much by being submerged in the broth for too long. I learned this tip from a golbaengi-tang (sea snail soup) restaurant I used to frequent, and it’s incredibly convenient for enjoying fish cakes perfectly.
Step 11
Arrange the prepared fish cake skewers nicely on the steamer basket. If you don’t have a steamer basket, you can rest them on the edge of the pot. If you prefer to avoid overcooking the fish cakes, place them on top like this and dip them into the broth just before eating. After adding the fish cakes, keep the heat at the lowest possible setting to maintain a gentle simmer without boiling over.
Step 12
Once the fish cakes are added, never boil them over high heat. Maintain the lowest possible heat setting, just enough to keep the broth warm without boiling, allowing the fish cakes to cook gently. This ensures the fish cakes remain firm and chewy, and the broth stays clear.
Step 13
The finished Eomuk-tang boasts a clear, deep, and savory flavor that is incomparable to instant soup mixes or artificial broths. The addition of dried chili peppers provides a refreshing spiciness that stimulates the appetite, making it a soup you’ll keep wanting to ladle. It’s a superb hangover cure that will naturally make you exclaim ‘Kya!’
Step 14
This delicious Eomuk-tang is so good that you can save the leftover broth in the refrigerator and enjoy it again the next day by buying more fish cakes and making another batch. Enjoy this hearty and delicious Busan-style fish cake soup at home!
