Spicy Eomuk Tang (Spicy Fish Cake Soup)
A spicy and refreshing fish cake soup made by simmering skewered fish cakes in anchovy broth with Korean chili flakes and soybean sprouts.
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 is spicy eomuk tang with a kick, made by dissolving gochugaru and gochujang into rich anchovy broth. Adding Korean radish and soybean sprouts gives the soup a deep, refreshing flavor, making it perfect for warming up and soothing your stomach on cold days. You can also skewer cylindrical rice cakes (garaetteok) alongside the fish cakes to enjoy it like Busan-style mul-tteok.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Skewered fish cake (eomuk)13, 450 g
- Korean radish (mu)200 g
- Soybean sprouts200 g
- Large green onion (daepa)1/4 stalk
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)1
- Ssukgat (crown daisy)1/2 handful
- Anchovy broth7 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek) (or sand lance fish sauce)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Ground black peppera little
Steps
Prepare the ingredients
Prepare 13 skewered fish cakes, Korean radish, large green onion, soybean sprouts, ssukgat (crown daisy), and chili peppers.
Slice the ingredients
Cut the Korean radish into thin, flat bite-sized squares, slice the large green onion and chili peppers diagonally, and cut the crown daisy into bite-sized lengths.
Boil the soup
To 7 cups of anchovy broth, add 3 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp soup soy sauce, 2 tbsp tuna extract sauce, 2 tbsp mirin, 1/2 tbsp minced garlic, and a little ground black pepper, then bring to a boil.
Once the radish turns tender, add the skewered fish cakes and soybean sprouts, then cook through.
Once the raw bean smell from the soybean sprouts is gone and the broth tastes refreshing, add the large green onion and chili peppers and boil briefly to release their aroma.
Taste the broth, and if it is too mild, season with salt.
Finish
I finished by adding the crown daisy at the very end and letting it come to a brief boil.
When the morning temperature drops to -5 °C, this fish cake soup broth truly warms and comforts your stomach.
Ppunwife's tips
- Taste the broth, and if it is too mild, season with salt.
- It is delicious cooked with just fish cakes, but try skewering cylindrical rice cakes (garaetteok) and simmering them together like mul-tteok.
FAQ
Can I use a different fish sauce instead of tuna extract sauce?
You can use sand lance fish sauce instead of tuna extract sauce, using the same amount of 2 tbsp.
How do I adjust the seasoning if the broth tastes too bland after boiling?
Taste the boiled broth, and if it is too bland, add salt to adjust the seasoning.
Are there other ingredients that go well with this besides fish cakes?
If you thread cylindrical rice cakes (garaetteok) onto skewers and boil them with the fish cakes, you can enjoy their chewy texture like Busan mul-tteok.
