Spicy and Savory Fish Cake Soup (Eomuk Maeuntang)
Homestyle Cooking / Spicy Fish Cake Soup
As the chilly mornings return after the Chuseok holiday, this warm and spicy Eomuk Maeuntang is the perfect way to start the day for your family heading back to work and school! The rich, fiery broth combined with chewy fish cakes is ideal for a hangover cure or a comforting side dish. Let’s fight off the lingering effects of COVID-19 with a hearty bowl of homemade Eomuk Maeuntang! Fighting!
Ingredients- 4 sheets of Korean fish cakes (eomuk)
- 1/3 stalk of green onion
- 25g of onion (about 1/4 small onion)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2.5 cups (500ml) of anchovy-kelp broth
- Pinch of salt (to taste)
Cooking Instructions
Step 1
First, prepare the fish cakes. Take one pack of 4 sheets of rectangular Korean fish cakes, commonly found in stores. Cut them into bite-sized pieces, approximately 3cm wide and 7cm long. Cutting them into larger pieces enhances the chewy texture.
Step 2
Now, let’s build the flavor base for the soup. In a ttukbaegi (Korean earthenware pot) or a regular pot, add the chopped green onion (1/3 stalk) and onion (25g). Sprinkle in 1 tablespoon of gochugaru for a spicy kick.
Step 3
Next, add 1 tablespoon of gochujang for a deeper umami flavor and a smoother consistency. Using only gochugaru can sometimes make the broth gritty, while using only gochujang might make it taste too paste-like. Combining both in equal parts creates a well-balanced, spicy, and flavorful broth.
Step 4
It’s time to add the broth and bring it to a boil. Pour in 2.5 cups (500ml) of your prepared anchovy-kelp broth into the pot. Bring it to a rolling boil over high heat. If you don’t have broth, you can substitute with rice water or plain water.
Step 5
As the broth heats up, you’ll start to smell the delicious aroma of the Maeuntang filling your kitchen. The bubbling soup will release a wonderfully spicy scent that’s sure to whet your appetite.
Step 6
Once the soup is vigorously boiling, add all the prepared fish cakes. You’ll notice something quite interesting: as soon as the fish cakes are added, the frothing subsides, and the soup becomes clearer.
Step 7
After the soup boils once more with the fish cakes added, it’s ready to be served piping hot! Taste the soup and, if needed, season with a pinch of salt to your preference. I found the seasoning perfect as is, so I didn’t add any extra salt. Enjoy this warm and spicy Eomuk Maeuntang to chase away the chill and warm your soul!
