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Korean Fish Cake Soup

Cooking Method , ,
Cuisine
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr
Servings 6
Description

While Korean BBQ is often the star of the cuisine, seafood holds an equally cherished place in Korean food culture, with Eomuktang, or fish cake soup, being a shining example. This warm and savory dish is a beloved street food, especially during chilly weather, when it's common to see people gathered around steaming pots of soup at bustling food carts.

Eomuk (fish cake) is the heart of this comforting soup. Made from ground white fish like pollock or cod, mixed with starch, garlic, and seasonings, eomuk is shaped into skewers or sheets and steamed, boiled, or fried. Its light yet satisfying flavor and chewy texture make it a versatile ingredient not just for soups but also for stews and snacks.

Served on skewers in the broth, Eomuktang is as fun to eat as it is delicious. While it’s particularly popular in colder months, its comforting, umami-rich flavors make it a dish you can enjoy year-round. Whether you’re warming up on a cold day or looking for a taste of Korea’s vibrant street food culture, Eomuktang is sure to hit the spot

Ingredients
    Dipping Sauce:
  • 1 tablespoons soy sauce
  • 1 tablespoons soybean paste (doenjang)
  • 1 tablespoons red pepper paste (gochujang)
  • 1 tablespoons sesame oil
  • 1 tablespoons garlic, minced
  • 1 stalk scallion, chopped
  • 1 small bag of assorted fish cakes
  • 1 piece square fish cake (run in hot water for at least 5 minutes to make it pliable)
  • 1/2 pound Korean radish, cut into cubes
  • 1 large onion, peeled and halved
  • 1 piece 1 kelp, about 4x4 inches
  • 1/2 cup dried seaweed
  • 6 cups water
  • 10 About dried anchovies, cleaned with heads and innards removed
  • Skewers (optional, but recommended for fun presentation)
  • Pinch of salt
  • 3 tablespoons soy sauce
Instructions
    Prepare the Broth:
  1. In a large stockpot, combine the water, kelp, dried seaweed, onion, radish, and dried anchovies. Bring to a boil over medium heat, then reduce to a simmer. Let the broth cook for about 30 minutes to extract the rich flavors from the ingredients.
  2. After 30 minutes, season the broth with soy sauce and a pinch of salt. Strain the broth into another pan, discarding the solids.
    3. Cook the Fish Cakes:
  3. While the broth is simmering, soak the square fish cake in hot water for at least 5 minutes to make it pliable. Once softened, you can cut it into strips and skewer it, along with the other assorted fish cakes, onto wooden skewers.
  4. Add the skewered fish cakes to the simmering broth. Let them cook for about 15 minutes or until the fish cakes are soft and have absorbed the flavors of the broth.
    5. Prepare the Dipping Sauce:
  5. Choose one of the dipping sauce options, and combine all the ingredients in a small bowl. Mix well and set aside.
    6. Serve:
  6. Serve hot, with the skewered fish cakes in the broth. Offer the dipping sauce on the side for added flavor. Enjoy this warming and comforting dish with your favorite banchan and a bowl of steamed rice.
Maricel's Tips
  • While skewering the fish cakes isn't necessary, it adds a fun and authentic touch that’s great for serving guests or making the dish more interactive, especially for kids.
  • If you don’t have access to dried anchovies, you can use fish sauce as a substitute to add depth to the broth. Just be sure to adjust the salt accordingly, as fish sauce is quite salty on its own.
Read it online: https://maricelskitchen.com/recipe/eomuktang/