Hearty Beef Tendon and Fish Cake Soup (Suji Eomuk Tang)
Simple and Delicious Beef Tendon Fish Cake Soup
A simple and comforting recipe for Suji Eomuk Tang, made effortlessly with ingredients on hand and a store-bought soup base. This soup features tender beef tendon and flavorful fish cakes in a clear, savory broth, perfect for a chilly day or a quick, satisfying meal.
Main Ingredients- 170g Beef tendon (Suji)
- 1 packet Assorted fish cakes (Eomuk), various types
- 1/2 Large Korean leek (Daeppa)
- 1 Korean chili pepper (Cheongyangcho)
Seasoning & Broth- 1 packet Fish cake soup base (store-bought)
- 1/2 Tbsp Minced garlic
- 600ml Water
- Pinch of black pepper
- 1 packet Fish cake soup base (store-bought)
- 1/2 Tbsp Minced garlic
- 600ml Water
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the assorted fish cakes by cutting them into bite-sized pieces, approximately 3-4 cm. For square fish cakes, cut them in half, and for longer ones, slice them into 2-3 segments. This ensures they cook evenly and don’t clump together.
Step 2
Thinly slice the large Korean leek. For the Korean chili pepper, remove the seeds for a milder heat and slice thinly. If you prefer more spice, you can leave the seeds in.
Step 3
Soak the beef tendon (Suji) in cold water for about 10 minutes to remove any blood. Then, boil the suji in water for 10 minutes to further clean it and remove impurities. Drain, rinse, and cut into bite-sized pieces (about 2-3 cm). This step helps eliminate any gamey odor and ensures a cleaner taste.
Step 4
In a pot, add 600ml of water and the store-bought fish cake soup base packet. Add the prepared fish cakes and beef tendon. Bring to a boil over high heat, then reduce to medium heat once the soup starts bubbling.
Step 5
Once the soup is simmering, add the minced garlic (1/2 Tbsp), a pinch of black pepper, the sliced Korean chili pepper, and the sliced leek. Let it simmer for a few more minutes until all the flavors meld together and the broth tastes refreshingly savory. Your delicious Suji Eomuk Tang is ready to be enjoyed hot!