Spicy and Refreshing Fish Cake Soup (Eomuk Tang)
Eomuk Tang Made Easy with Store-Bought Anchovy-Kelp Broth…
This is an incredibly simple recipe for making Eomuk Tang using commercially available anchovy-kelp broth.
Ingredients
- 6 sheets of Korean fish cakes (eomuk)
- 1/2 stalk of green onion
- 1 Korean chili pepper (cheongyang)
- 1/2 cup (approx. 100ml) store-bought anchovy-kelp broth
- 10 cups (approx. 2000ml) water
- 130g Korean radish (mu)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 2 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
In a deep pot, combine 10 cups of water and 1/2 cup of the store-bought anchovy-kelp broth. Using both water and broth creates a richer, more complex soup base.
Step 2
Wash the Korean radish, peel it, and slice it into thin, half-moon shapes (about 0.5cm thick). Add the sliced radish to the pot and bring to a boil. Let it simmer to extract its refreshing flavor into the broth.
Step 3
Cut the Korean fish cakes into bite-sized pieces, about 3-4cm in length. You can cut them into rectangles or triangles, depending on your preference. For a decorative touch, try rolling them up like a small log before slicing.
Step 4
Once the radish pieces start to become translucent and tender, add the cut fish cakes to the pot. Simmer gently to prevent them from falling apart. Stir in 1/2 tablespoon of minced garlic to enhance the flavor and reduce any fishy smell.
Step 5
Slice the green onion diagonally into large pieces. Remove the stems from the Korean chili pepper and slice it diagonally as well. This chili pepper will add a pleasant spicy kick.
Step 6
Add the sliced green onion and chili pepper to the pot. Continue to simmer for a short while, allowing the flavors of the vegetables to meld into the broth. Be careful not to overcook the green onions, as they can become too soft.
Step 7
Taste the broth and adjust the seasoning. If it’s not salty enough, you can add a pinch of salt, a little fish sauce, or more of the anchovy-kelp broth. Stir in 1/2 tablespoon of sugar to balance the flavors and add a touch of sweetness.
Step 8
Finally, add 2 tablespoons of cooking wine (mirin or rice wine). This helps to eliminate any lingering fishy odors from the fish cakes and adds a subtle gloss to the soup. Simmer briefly to combine all the flavors.
Step 9
Your delicious and invigorating Eomuk Tang is ready! The combination of the deeply flavored broth and the chewy fish cakes makes this a satisfying meal or a perfect accompaniment to drinks.
