Crab Eomuk Tang (Blue Crab Fish Cake Soup)
A refreshing soup made by simmering blue crab and fish cake in an anchovy kelp broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This soup features plenty of blue crab and fish cake, offering both deep umami and a refreshing broth. Prepared cleanly by simmering Korean radish in a carefully brewed anchovy and kelp broth before adding the rest of the ingredients, it is perfect for a warm dinner or as a drinking snack in chilly weather.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Blue crab2 whole, 800 g (medium)
- Assorted fish cake (eomuk)1 pack, 600 g
- Korean radish (mu)100 g
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Ssukgat (crown daisy)a little
Broth ingredients
- Water10 cups
- Dried soup anchovies20
- Dried kelp (dasima)2 pieces (10 cm square)
- Dried shiitake mushrooms2
- Onion1/2
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/3 tsp
- Ground black peppera little
- Use medium-sized blue crabs and scrub them well with a brush; dip the fish cake in rolling boiling water and take it right out to remove surface impurities.
- For a spicy kick, you can also add 3 Vietnamese dried chilies or regular dried red chilies when boiling the broth.
Steps
Use medium-sized blue crabs and scrub them thoroughly with a brush.
Dip the fish cake into rolling boiling water and take it right out to remove impurities.
Slice the Korean radish into flat bite-sized squares, and diagonally slice the large green onion and chilies.
Cut the ssukgat (crown daisy) into bite-sized lengths.
Add the broth ingredients: 10 cups water, 20 dried soup anchovies, 2 pieces dried kelp (dasima) (10 cm square), 2 dried shiitake mushrooms, and 1/2 onion.
Once it comes to a rolling boil, simmer gently for 10 minutes.
For a spicy kick, you can also add 3 Vietnamese chilies or dried chilies.
Strain through a sieve and discard all solids to get about 6-7 cups of broth.
Pour the broth into a hot pot, bring to a rolling boil, and add the soup soy sauce, regular soy sauce, and mirin...
Add the Korean radish and boil until cooked through.
When the radish is nearly done, add the fish cake and blue crab...
Once fully cooked, taste the broth and adjust the seasoning with salt.
Finally, add the large green onion, chilies, and ssukgat, simmer briefly, and it is done.
Ppunwife's tips
- Dip the fish cake into rolling boiling water and take it right out to remove impurities.
FAQ
Why blanch the fish cake before cooking?
Briefly dipping the fish cake into rolling boiling water cleanly removes surface impurities and excess oil.
What can I add to make the broth spicier?
Adding about 3 Vietnamese dried chilies or dried red chilies while boiling the broth adds a nice spicy kick.
How do you prep the blue crab?
Choose medium-sized blue crabs and scrub them thoroughly with a brush before cooking.
