How to Make Warm Fish Cake Soup (Eomuk-tang)
Simple and Delicious Fish Cake Soup Recipe for a Cozy Day
When the weather gets chilly and you crave a warm, comforting bowl of soup, this easy-to-make fish cake soup is the perfect solution. Its deeply savory and refreshing broth, combined with chewy fish cakes, creates a harmony that’s always satisfying. It’s an excellent side dish for rice or a great accompaniment to drinks! Discover the best recipe for this delightful dish right now.
Main Ingredients
- 750g of square fish cakes (feel free to use various shapes of fish cakes according to your preference)
- 1 Tbsp minced garlic (using freshly minced garlic will significantly enhance the flavor)
- 2 Tbsp Cheongju (rice wine; helps to remove any fishy smell and clarifies the broth)
- 1 Tbsp soup soy sauce (adds a savory depth of flavor)
- 2 Tbsp Hongge Matganjang (crab-flavored soy sauce; using a commercial crab stock sauce will result in a richer taste. If unavailable, regular soy sauce can be substituted)
- 2 Cheongyang chili peppers (for a spicy kick; remove seeds if you prefer less heat, or add more)
- 1 red chili pepper (for color and a mild sweetness)
- 800ml water (adjust the amount of water based on your pot size and desired broth consistency)
Cooking Instructions
Step 1
First, lightly rinse the fish cakes under running water to remove any dust. (Optional step)
Step 2
Cut the fish cakes into bite-sized pieces or long strips for easy eating. Typically, square fish cakes are cut into 2-3 long segments.
Step 3
Arrange the prepared fish cakes attractively in the pot. Presenting them nicely will make the dish look even more appetizing.
Step 4
Add 1 tablespoon of minced garlic. Garlic is fundamental to the broth’s flavor base.
Step 5
Pour in 2 tablespoons of Cheongju (rice wine) to eliminate any fishy odors and ensure a clean taste.
Step 6
Add 2 tablespoons of Hongge Matganjang (crab-flavored soy sauce) for a deep umami flavor. (Adjust quantity if using regular soy sauce)
Step 7
Carefully pour 800ml of water into the pot, which will form the base for our refreshing and clear broth.
Step 8
Now, bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to medium and let it simmer so the ingredients can meld together.
Step 9
The soup is ready when the fish cakes puff up slightly and feel tender to the touch. This usually takes about 5-7 minutes of simmering.
Step 10
Finally, wash the Cheongyang and red chili peppers, remove the seeds, and slice them thinly on the diagonal. If you enjoy a spicier taste, feel free to add more Cheongyang peppers.
Step 11
Add the prepared chili peppers to the pot and simmer for another moment. Taste the broth and adjust the seasoning with more soup soy sauce or salt if needed. Your delicious fish cake soup is now complete!
