Clear and Savory Eomuk-tang (Fish Cake Soup) with Crown Daisy – A Golden Recipe
On a rainy day, this warm and comforting soup is a must-have! Learn how to make a delicious Eomuk-tang with the perfect harmony of crown daisy and fish cakes, featuring chewy fish cake skewers and a deeply flavorful broth. This is your step-by-step guide to a fool-proof broth recipe.
There are certain foods that call to us, especially when we haven’t had them in a while. Eomuk-tang is definitely one of those for me! I wonder if there’s a ‘law of total amount’ when it comes to seasonings? I haven’t used much MSG lately, haha. Since the fish cakes are already seasoned, a certain amount of seasoning is needed to enhance the flavor! Anyway, they say ‘if it tastes good, it’s zero calories,’ right?
Main Ingredients- 7 sheets of square fish cakes (Eomuk)
- 1 liter of water
- 1 pack of stock ingredients (e.g., dried anchovies, kelp)
- 1/6 of a Korean radish (Mu, small size)
- 2 Cheongyang chili peppers (adjust to spice preference)
Seasoning & Garnish- 1 Tbsp soup soy sauce or regular soy sauce
- 1 Tbsp Tsuyu (for extra umami)
- 1/2 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 1 Tbsp cooking wine (Mirin) (to remove fishy smell)
- A small bunch of crown daisy (Ssukgat)
- 3 cm length of green onion (Scallion)
- A small amount of red chili pepper (for color)
- 1 Tbsp soup soy sauce or regular soy sauce
- 1 Tbsp Tsuyu (for extra umami)
- 1/2 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 1 Tbsp cooking wine (Mirin) (to remove fishy smell)
- A small bunch of crown daisy (Ssukgat)
- 3 cm length of green onion (Scallion)
- A small amount of red chili pepper (for color)
Cooking Instructions
Step 1
To make them easy to eat and visually appealing, fold each square fish cake in half lengthwise, then thread them onto wooden skewers in a zigzag pattern. This technique helps the fish cakes maintain their shape while simmering and makes them more enjoyable.
Step 2
Slice the Korean radish thinly into bite-sized pieces (nabak-style). The refreshing taste of radish will add depth to the clear broth.
Step 3
In a pot, combine 1 liter of water and the stock pack. Add the sliced radish and bring to a boil. Simmer for about 15 minutes, then remove the stock pack. (Tip: If you’re making your own broth from scratch with anchovies and kelp, strain the broth first before adding the radish for a cleaner taste.)
Step 4
Add the Cheongyang chili peppers to the broth for a touch of spiciness. Use one or two peppers depending on your preference for a slightly fiery kick. (Tip: If you like a spicy broth, you can add the chili peppers while the broth is simmering and then remove them.)
Step 5
Prepare the vegetables for garnishing. Have a small bunch of fragrant crown daisy ready, and cut the green onion into 3cm lengths. A little red chili pepper will add a nice splash of color. Also, measure out your seasoning ingredients so they’re ready to go.
Step 6
Now, let’s season the delicious broth! Start by adding 1 tablespoon of Tsuyu for a deep, savory flavor.
Step 7
Next, add 1 tablespoon of soup soy sauce or regular soy sauce for a rich, nutty taste.
Step 8
Add 1 tablespoon of cooking wine (Mirin) to eliminate any fishy odors from the fish cakes and balance the overall flavor.
Step 9
Taste the broth and adjust the seasoning with salt if needed. Start with about 1/2 tablespoon and add more until it’s perfect for your palate.
Step 10
Finally, add a pinch of black pepper for extra aroma and depth.
Step 11
Once the broth is boiling vigorously, add the prepared fish cake skewers and simmer for about 3 minutes. Be careful not to overcook the fish cakes, as they can become mushy. Cook them just until they are tender and chewy. In the last minute of cooking, add the green onion and red chili pepper. A final flourish of crown daisy can be added just before serving, or placed on top. Enjoy your delicious Eomuk-tang!
