Hearty Fish Cake and Rice Cake Soup: A Rich and Flavorful Broth
Aromatic Fish Cake Soup with Korean Hot Peppers: A Perfect Weekend Dish with Delicious Rice Cakes and Fish Cakes
Imagine a warm, comforting bowl filled with chewy rice cakes and tender fish cakes. This Tteok Eomuk Tang is a crowd-pleaser that makes for a satisfying and hearty meal.
Main Ingredients- Assorted Fish Cakes 310g (Using a variety of fish cakes will make the soup even richer!)
- Rice Cake Stick 1 piece (You can also use tteokbokki tteok or tteokguk tteok)
- Napa Cabbage 2 leaves (Adds a natural sweetness)
- Daikon Radish 2cm piece (The secret to a refreshingly clear broth)
- Korean Hot Peppers (Ggwari Gochu) 5 pieces (Provides a mild spice and wonderful aroma)
- Green Onion, chopped, a little (For garnish and fresh flavor)
- Hard-boiled Eggs 4 (A perfect addition for extra heartiness and protein)
- Salted Shrimp (Saeujeot) 1/2 Tbsp (For seasoning the broth)
Rich and Deep Broth Base- Water 1.5L (Prepare generously)
- Dried Kelp (Kombu) 1 sheet (Adjust quantity to your preference)
- Dried Shiitake Mushroom 1 piece (Adds depth of flavor)
- Apple 1/4 (Lends a subtle sweetness and umami)
- Dried Small Shrimp (Babsaeu) 1 handful (For a clear, savory taste)
- Dried Anchovies (Janmyeolchi) 1 handful (Enhances the broth’s richness)
- Cooking Sake (Mirin) 1 Tbsp (Removes any fishy odors and adds flavor)
- Soy Sauce (Daegu Baek Ganjang) 1 tsp (Adds color and umami. Can substitute with regular soy sauce if unavailable)
- Water 1.5L (Prepare generously)
- Dried Kelp (Kombu) 1 sheet (Adjust quantity to your preference)
- Dried Shiitake Mushroom 1 piece (Adds depth of flavor)
- Apple 1/4 (Lends a subtle sweetness and umami)
- Dried Small Shrimp (Babsaeu) 1 handful (For a clear, savory taste)
- Dried Anchovies (Janmyeolchi) 1 handful (Enhances the broth’s richness)
- Cooking Sake (Mirin) 1 Tbsp (Removes any fishy odors and adds flavor)
- Soy Sauce (Daegu Baek Ganjang) 1 tsp (Adds color and umami. Can substitute with regular soy sauce if unavailable)
Cooking Instructions
Step 1
First, let’s create a deep and flavorful broth. In a pot, combine 1.5L of water with dried kelp, dried shiitake mushroom, apple, dried small shrimp, and dried anchovies. Add 1 Tbsp of cooking sake and 1 tsp of soy sauce to pre-season for an even deeper flavor. Simmer over medium heat for about 15-20 minutes. Remove the solids and set aside the clear broth. (Tip: Remove the kelp as soon as the water boils to avoid a bitter taste.)
Step 2
Delicious eggs are a must! Place room-temperature eggs in cold water and boil for 11 minutes for perfectly soft-boiled eggs. Immediately transfer the boiled eggs to cold water to cool; this makes peeling them much easier. (Tip: You don’t need to add salt or vinegar; they peel just fine!)
Step 3
While the broth is simmering, prepare the fish cakes. Briefly blanch the assorted fish cakes in boiling water to remove any impurities, then rinse them under cold water. This pre-treatment rids the fish cakes of any unpleasant smell and ensures a cleaner taste. Cut the blanched fish cakes into bite-sized pieces (about 2-3cm).
Step 4
Now, let’s start assembling the soup! Pour the prepared broth into a pot. Add the roughly chopped daikon radish and napa cabbage, and bring to a boil. The vegetables will release their natural sweetness, making the broth even more refreshing.
Step 5
Once the daikon radish and cabbage are slightly tender, add the prepared fish cakes and continue to simmer. (Tip: In winter, adding plenty of daikon radish and napa cabbage makes the fish cake soup taste wonderfully refreshing.)
Step 6
Add the rice cake stick for a chewy texture. Slice the rice cake stick to about 1cm thickness. Simmer gently over low heat; this allows the rice cakes to absorb the delicious broth, making them even more flavorful. (Tip: Stir occasionally to prevent the rice cakes from sticking to the bottom.)
Step 7
Finally, add the Korean hot peppers for an aromatic touch. You can add them whole after removing the stems, or slice them in half. The unique fragrance of the Korean hot peppers will elevate the soup’s overall flavor profile. (Tip: If you enjoy a bit more spice, you can add one or two sliced chili peppers.)
Step 8
Add the chopped green onions and simmer for another minute. Although the broth has been pre-seasoned, adjust the taste with soy sauce or salt if needed. I added half a tablespoon of salted shrimp liquid for an extra boost of umami. (Tip: Using only the liquid from salted shrimp keeps the broth clean and flavorful.)
Step 9
Ladle the finished Tteok Eomuk Tang into charming small pots or individual bowls. Top each serving with a hard-boiled egg for a visually appealing and satisfying finish. Your delicious Tteok Eomuk Tang is ready to be enjoyed!
