Spicy and Refreshing Bean Sprout and Fish Cake Soup (Kongnamul Eomuktang)
How to Make a Hearty and Spicy Bean Sprout and Fish Cake Soup
A deeply flavorful and refreshing spicy fish cake soup. This dish combines chewy fish cakes with crisp bean sprouts in a delicious broth, perfect for a hangover cure or as a delightful snack with drinks. Enjoy making this signature Korean comfort food at home!
Generous Soup Ingredients- Assorted fish cakes 300g (Using various types makes it more delicious)
- Fresh bean sprouts 1 handful (approx. 100g)
- Green onion 1/2 stalk
- Korean chili peppers 2 (Add more for extra spiciness)
- Red chili pepper 1/2 (For color)
- Prepared broth 3.5 cups (approx. 700ml)
Rich and Refreshing Broth Ingredients- Water 12 cups (approx. 2.4L)
- Dried Anchovies (Disari) 6g (Adds depth to the broth)
- Radish 1 piece (Adds a refreshing taste)
- Onion 1/4
- Green onion 1/2 stalk
- Minced garlic 1 Tbsp
- Dried red chilies 3 (Use for a spicy kick)
- Kelp 1 sheet (approx. 5x5cm)
Spicy Seasoning- Fine gochugaru (Korean chili powder) 1.5 Tbsp (Adjust for color and spice level)
- Fish sauce (anchovy-based) 2 Tbsp (Can substitute with soy sauce or other fish sauce)
- Ground black pepper, a pinch
- Water 12 cups (approx. 2.4L)
- Dried Anchovies (Disari) 6g (Adds depth to the broth)
- Radish 1 piece (Adds a refreshing taste)
- Onion 1/4
- Green onion 1/2 stalk
- Minced garlic 1 Tbsp
- Dried red chilies 3 (Use for a spicy kick)
- Kelp 1 sheet (approx. 5x5cm)
Spicy Seasoning- Fine gochugaru (Korean chili powder) 1.5 Tbsp (Adjust for color and spice level)
- Fish sauce (anchovy-based) 2 Tbsp (Can substitute with soy sauce or other fish sauce)
- Ground black pepper, a pinch
Cooking Instructions
Step 1
First, let’s prepare the broth for a deep flavor. In a pot, add 12 cups of water, dried anchovies, radish, onion, green onion, and dried red chilies. For the minced garlic, it’s convenient to place it in a cheesecloth bag or a piece of fine mesh fabric so it’s easy to remove later. We’ll add the kelp a bit later to control the steeping time.
Step 2
Start boiling the broth ingredients in the pot over high heat. Once it boils, reduce the heat to medium. Add the kelp to the boiling water and simmer for about 5 minutes, then remove the kelp. Boiling it for too long can result in a bitter taste. Continue to simmer for a total of 15 to 20 minutes to extract a rich broth. Strain the finished broth through a fine sieve for a clear liquid. The radish, which was boiled with the broth, should be set aside and added back when you start cooking the soup.
Step 3
Prepare the vegetables that will add color and flavor to the soup. Slice the green onion diagonally. Slice the Korean chili peppers and red chili pepper diagonally. If you prefer more heat, increase the amount of Korean chili peppers.
Step 4
Cut the assorted fish cakes into bite-sized pieces. If using skewered fish cakes, cut them into appropriate lengths.
Step 5
Now, let’s start cooking the soup. Pour 3.5 cups of the prepared broth into a pot. Add the rinsed bean sprouts and fine gochugaru. Add the reserved radish as well, and bring to a boil. Once it starts boiling over high heat, reduce the flame to medium once the bean sprouts begin to cook.
Step 6
When the broth boils, add the sliced fish cakes and simmer for a bit longer. Once the fish cakes are tender, season with fish sauce. You can adjust the seasoning with salt or soy sauce as needed.
Step 7
Finally, add the sliced green onion, Korean chili peppers, and red chili pepper, and simmer briefly. Finish by adding a pinch of ground black pepper for aroma. Your spicy and refreshing bean sprout and fish cake soup is ready! Enjoy it while it’s hot!
