Spicy Eomuk Tang (Spicy Fish Cake Soup)
Skewered spicy fish cake soup simmered in a spicy, flavorful broth of dried kelp and anchovies seasoned with gochugaru and gochujang.
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 refreshing, spicy soup features a rich anchovy broth seasoned with gochugaru and gochujang. With fish cakes and cylindrical rice cakes threaded onto skewers and gently simmered, it makes a comforting meal or a great drinking snack on chilly days.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean radish (mu)150 g
- Square fish cake (eomuk)4 sheets
- Round fish cake (eomuk)6
- Cylindrical rice cakes (garae-tteok)4
Broth ingredients
- Dried kelp (dasima)4 pieces (10 cm square)
- Onion1/2
- Large green onion (daepa)2 stalks (white parts)
- Dried soup anchovies30
- Water10 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Brewed soy sauce (yangjo-ganjang) or regular soy sauce (jin-ganjang) (or gin)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Ground black peppera little
- To remove excess oil from the fish cakes, you can blanch them briefly in rolling boiling water before using.
- If you have green onion roots or dried pollack heads, adding them to the broth will make the soup taste even better.
- If you want it spicier, you can slice about 2 Cheongyang chili peppers and add them.
Steps
To get a clean, savory broth for the soup, you need to make a stock.
Add the dried kelp, onion, large green onion, and dried soup anchovies, then simmer gently for 20 minutes to extract a rich flavor.
If you have green onion roots or dried pollack heads, adding them to the broth will make the soup taste even better.
Simmering like this yields about 7 cups of broth.
I prepared fish cakes and cylindrical rice cakes. To remove excess oil from the fish cakes, you can blanch them in rolling boiling water before using.
Also boil the skewers in boiling water to sterilize them.
I sliced the long round fish cakes into rounds and skewered them. For the square fish cakes, fold them lengthwise into 3 and thread onto skewers.
Slice the Korean radish into bite-sized flat pieces.
Diagonally slice the green parts of the large green onion left over from making the broth; these will be added at the end for fresh aroma.
Add the radish to the broth and bring to a rolling boil. Once the radish is fully cooked, add all the seasoning ingredients—gochugaru, gochujang, soup soy sauce, regular soy sauce, mirin, and minced garlic—and simmer to let the flavors blend.
Arrange the skewers of fish cake and rice cake evenly across the seasoned broth, and simmer gently so the fish cake infuses the soup and absorbs the seasonings.
Taste the broth and adjust to your preference by adding a little more sugar or salt.
Finally, add the green onion and ground black pepper to finish your delicious spicy fish cake soup.
Ppunwife's tips
- Boil the skewers in boiling water to sterilize them before use.
- Taste the broth and adjust to your preference by adding a little more sugar or salt.
- If you make plenty of broth and simmer it slowly, adding udon noodles, ramen, or sweet potato glass noodles makes it a hearty, filling meal.
FAQ
What can I add to make it spicier and more pungent?
Depending on your taste, you can slice about 2 Cheongyang chili peppers and add them for a punchier, spicier broth.
Is there a way to reduce the grease on the fish cakes?
Blanching the fish cakes briefly in rolling boiling water before cooking removes excess surface oil cleanly.
How can I give the broth an even deeper flavor?
In addition to the basic broth ingredients, simmering green onion roots or dried pollack heads along with them yields a much deeper, more refreshing flavor.
Can I use tteokbokki rice cakes or other noodles instead of cylindrical rice cakes? AI-generated
Yes, you can skewer regular tteokbokki rice cakes instead, or add udon noodles, ramen, or sweet potato glass noodles to simmer along with it.
