Spicy Fish Cake Soup (Eomuk Tang)
Hearty and Spicy Eomuk Tang with Plenty of Radish!
I made a hearty and spicy fish cake soup, packed with refreshing radish! It’s perfect as a hangover cure or an amazing drinking snack. Enjoy a bowl of this delicious soup!
Ingredients- 1 package of fish cakes (eomuk)
- 1/2 Korean radish (mu)
- 2 Cheongyang chili peppers
- 1 Green onion
- 1 stock pack (containing anchovies, dried shrimp, kelp, chili seeds)
- A pinch of bonito flakes (katsuobushi)
Seasoning- 1-2 Tbsp red chili powder (gochugaru)
- 1 tsp minced garlic
- 1 Tbsp rice wine or cooking wine (cheongju or mirin)
- A tiny pinch of black pepper
- 1 Tbsp bonito soy sauce (or regular soy sauce)
- Salt to taste
- 1-2 Tbsp red chili powder (gochugaru)
- 1 tsp minced garlic
- 1 Tbsp rice wine or cooking wine (cheongju or mirin)
- A tiny pinch of black pepper
- 1 Tbsp bonito soy sauce (or regular soy sauce)
- Salt to taste
Cooking Instructions
Step 1
First, prepare the Korean radish (mu) which will give the soup its refreshing flavor. Peel the radish and slice it into thin, rectangular pieces about 0.5 cm thick. Avoid slicing too thinly, as it might break apart when cooked.
Step 2
Pour 1.5 liters of water into a pot and add the sliced radish. Place the stock pack, filled with ingredients like anchovies, dried shrimp, kelp, and chili seeds, into the pot. Bring to a rolling boil over high heat for 10 minutes to create a flavorful broth.
Step 3
While the broth is simmering, prepare the fish cakes (eomuk). Cut them into bite-sized pieces (e.g., rectangular cakes into 2-3 pieces, tube-shaped cakes into 1-2 cm slices). Pour some of the boiling broth (or hot water) over the cut fish cakes and let them soak for about 1 minute. This step helps remove excess oil and any fishy smell, resulting in a clearer soup.
Step 4
Add the prepared fish cakes (after soaking) into the boiling broth. Wait for the soup to return to a boil.
Step 5
Once the soup is boiling again, add the chopped green onion and thinly sliced Cheongyang chili peppers. Also, add 1 teaspoon of minced garlic. Let it simmer for about 5 more minutes, allowing the flavors to meld together.
Step 6
For an extra layer of umami, you can add a pinch of bonito flakes (katsuobushi) to the soup. Then, stir in 1 tablespoon of bonito soy sauce (or regular soy sauce), 1-2 tablespoons of red chili powder (gochugaru), 1 tablespoon of rice wine or cooking wine, and a tiny pinch of black pepper. Taste and adjust seasoning with salt if needed. Using only soy sauce can sometimes make the broth cloudy. Simmer for an additional 2-3 minutes until everything is well combined and flavorful.
Step 7
Finally, remove and discard the stock pack from the pot.
Step 8
The finished spicy Eomuk Tang has a pleasant spiciness, not from harsh chili powder but from the subtle heat of the chili seeds in the broth, leaving your palate refreshed. The combination of the hot, savory broth, tender fish cakes, and crisp radish makes it an excellent choice for a hangover cure or a satisfying snack with drinks. Enjoy your delicious homemade soup!
