Spicy and Refreshing Skewered Eomuk Tang (Fish Cake Soup)
A soup dish featuring chewy skewered fish cakes simmered in a deeply savory broth made with broth tablets and Korean radish.
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 easily achieves a spicy and deep flavor by simmering Korean radish and broth tablets with chilies. To highlight the seasoned taste of the fish cake itself and maintain its chewy texture, add the fish cake and boil lightly for about 3 minutes.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Skewered fish cake (eomuk)14
- Korean radish (mu)200 g
- Bird's eye chili (or 2 Cheongyang chili peppers (hot green chili))5
- Large green onion (daepa)
- Anchovy broth (or 3 broth tablets + 6 cups water)6 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Salta little
- Ground black peppera little
- You can buy rectangular fish cakes, fold them into 3, and thread them onto skewers.
- I prepared bird's eye chilies instead of Cheongyang chili peppers.
Steps
Prepare the ingredients
Here are 14 store-bought skewered fish cakes (eomuk). You can buy rectangular fish cakes, fold them into 3, and thread them onto skewers.
I prepared Korean radish (mu), large green onion (daepa), and bird's eye chilies instead of Cheongyang chili peppers.
Slice the ingredients
Slice the radish thickly into half-moons, and cut the chilies so their spicy heat infuses well.
I sliced the large green onion diagonally.
Make the broth
Pour 6 cups of water into a hot pot and add the radish, 3 broth tablets, bird's eye chilies, 1 tbsp soup soy sauce (guk-ganjang), and 2 tbsp tuna extract sauce (chamchi-aek).
Boil the fish cake soup
Boil until the radish is cooked tender, add a little ground black pepper, and if the broth tastes bland, adjust lightly with salt.
Once the seasoned fish cakes go in, it can get salty.
Add the fish cakes and large green onion, and boil for only about 3 minutes to keep the chewy texture of the fish cakes.
Finish
For the broth of fish cake soup, the base broth is important, but the flavor that seeps out from the fish cakes plays a big part too.
If you thread cylinder rice cakes onto skewers and boil them together here, that becomes Busan's famous mul-tteok.
You can also make plenty of broth and add udon noodles for a hearty meal.
Eating a chewy, savory piece of fish cake and taking a sip of the rich fish cake broth clears you right up.
If you make tteokbokki that kids love and serve it alongside, your home turns into a snack bar hotspot.
It is very cold outside, so dress warmly before heading out and have a happy Friday.
Ppunwife's tips
- Slice the radish thickly into half-moons, and cut the chilies so their spicy heat infuses well.
- If the broth tastes bland, adjust lightly with salt. Once the seasoned fish cakes go in, it can get salty.
- Add the fish cakes and large green onion, and boil for only about 3 minutes to keep the chewy texture of the fish cakes.
- If you thread cylinder rice cakes onto skewers and boil them together here, that becomes Busan's famous mul-tteok. You can also make plenty of broth and add udon noodles for a hearty meal.
FAQ
Can I use other chilies instead of bird's eye chilies?
You can substitute 2 Cheongyang chili peppers.
How do I prepare the fish cakes if I do not have store-bought skewered fish cakes?
You can get regular rectangular fish cakes, fold them into 3, and thread them onto skewers.
How long should I boil after adding the fish cakes?
It is best to boil briefly for only about 3 minutes to bring out the distinctive chewy texture of the fish cakes.
Are there additional ingredients that go well with the fish cake soup broth?
It goes wonderfully if you thread cylinder rice cakes onto skewers to enjoy as mul-tteok, or prepare generous broth and add udon noodles.
