Eomuk Kongnamul Guk (Fish Cake Soybean Sprout Soup)
A refreshing hangover soup made with soybean sprouts and fish cakes simmered in anchovy broth with a spicy kick.
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 combines soybean sprouts and chewy square fish cakes in an anchovy broth for a deep, savory flavor. With gochugaru and Cheongyang chili pepper, it is spicy and soothing, making it perfect for breakfast or hangover relief.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Soybean sprouts200 g
- Square fish cake (eomuk)2 sheets
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)1/4
- Anchovy broth5 cups
Seasoning
- Tuna extract sauce (chamchi-aek) (or sand lance fish sauce, soup soy sauce (guk-ganjang))1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/3 tsp
- Ground black peppera little
- Pour boiled water over the fish cake to remove excess oil and impurities.
- If you omit the Cheongyang chili pepper and reduce the amount of gochugaru, the soup becomes mild enough for children to enjoy.
Steps
Prepare the ingredients
Prepare the soybean sprouts, fish cake, and the amounts of large green onion and Cheongyang chili pepper shown in the photo.
Slice the ingredients
You can cut the fish cake to your preferred size, but I cut it into long strips so it is easy to pick up together with the soybean sprouts.
Thinly slice the large green onion and Cheongyang chili pepper.
Pour boiled water over the fish cake to remove excess oil and impurities.
Boil the soup
Pour 5 cups of anchovy broth into a pot, and once it comes to a rolling boil...
Press the soybean sprouts down so they are fully submerged in the broth, then add 1 tbsp tuna extract sauce and 1 tbsp gochugaru (Korean chili flakes)...
Add 1/2 tbsp minced garlic and boil for about 3 to 4 minutes until the raw smell of the soybean sprouts is gone.
Taste the broth, adjust the seasoning with 1/3 tsp salt, and finally add the fish cake, large green onion, Cheongyang chili pepper, and a little ground black pepper, then bring it to a quick boil to finish.
Complete
It is simple to make with just fish cake and soybean sprouts, so enjoy a warm bowl in changeable weather like these days.
Ppunwife's tips
- Pour boiled water over the fish cake to remove excess oil and impurities.
- If you omit the Cheongyang chili pepper and reduce the amount of gochugaru, the soup becomes mild enough for children to enjoy.
FAQ
Can I use another seasoning instead of tuna extract sauce?
You can substitute an equal amount of sand lance fish sauce or soup soy sauce (guk-ganjang) for the tuna extract sauce.
Isn't it too spicy for children?
If you leave out the Cheongyang chili pepper and reduce the amount of gochugaru, the broth will be mild so children can eat it comfortably.
Why do you pour boiled water over the fish cake?
Pouring boiled water over the fish cake helps neatly rinse away surface oil and impurities.
