Cozy Eomuk Jeongol (Fish Cake Hot Pot) with Tsuyu Sauce
Delicious Eomuktang (Fish Cake Soup) Made Easy with Tsuyu
Craving those delicious skewers of fish cake from street vendors? You can easily recreate this comforting dish at home! This recipe uses tsuyu to enhance the broth with a deep, savory flavor, making it perfect for a warming meal or a delightful appetizer.
Ingredients for Eomuk Jeongol- Fish cakes (square or skewered) – as needed
- Dried kelp (kombu, approx. 10x10cm) – 4-5 pieces
- Radish (Korean radish or daikon) – about 1/4 of a medium radish (approx. 200g)
- Fresh shiitake mushrooms – 2 mushrooms
- Green onions – 1/2 stalk
- Tsuyu (Japanese dipping sauce) – 3-4 Tbsp (or soy sauce)
- Fish sauce (anchovy or other) – 1 Tbsp (or soy sauce)
Cooking Instructions
Step 1
In a pot, add 1 liter of cold water, dried kelp, and roughly chopped radish. Bring to a boil over high heat. Once boiling, remove the kelp and reduce heat to medium-low. Simmer for about 15 more minutes, or until the radish becomes translucent and tender, creating a clear, flavorful broth.
Step 2
While the broth is simmering, prepare the fish cakes. Cut them into bite-sized pieces, or if using skewered fish cakes, arrange them neatly onto skewers. Using skewers will give it a more authentic, appealing presentation.
Step 3
Trim the tough stems from the shiitake mushrooms. Lightly score the caps with a knife in a cross or flower pattern. This decorative cut helps the mushrooms absorb more flavor and look beautiful as they cook.
Step 4
Slice the green onions into roughly 3cm (about 1.2 inch) segments, cutting them on an angle. Using both the white and green parts adds color and flavor complexity to the dish.
Step 5
Taste the broth after simmering. Season it to your preference by adding 3-4 tablespoons of tsuyu and 1 tablespoon of fish sauce for a rich umami flavor. If you don’t have tsuyu, regular soy sauce can be used as a substitute. Adjust with salt or other seasonings if needed.
Step 6
Arrange the prepared fish cakes, shiitake mushrooms, and green onions in a small earthenware pot (ttukbaegi) or your cooking pot. Pour the seasoned broth over them. Bring to a boil over high heat, then reduce to medium-low and simmer for about 3-5 minutes, allowing the flavors to meld. Be careful not to overcook, as the fish cakes can become chewy.
