Spicy Fish Cake Soup (Eomuk-tang)
A refreshing, spicy fish cake soup simmered with radish and anchovy broth. With anchovy stock on hand, this comforting soup comes together in no time.
Ingredients
Main Ingredients
- Fish cake5–6 sheets
- Korean radish1/3
- Onion1/2
- Green onion1/2 stalk
- Green chili pepper2
- Anchovy stock pack1 pack
Seasoning
- Soy sauce1 Tbsp
- Minced garlic1 Tbsp
- Ground black pepperA pinch
- Salt1/2 Tbsp
Directions
- 1
Cut the fish cakes into bite-sized pieces and rinse once in hot water. (Used 5 flat fish cakes and 5 round ones.)
- 2
Slice the radish, green onion, green chili, and onion into bite-sized pieces.
- 3
Fill a roughly 20 cm pot a little over two-thirds with water, add the radish and anchovy stock pack, and bring to a boil. (You can also add shiitake soaking water if you have it.)
- 4
Once it comes to a rolling boil, let the anchovy stock pack steep for at least 5 minutes, then remove it.
- 5
Add the sliced fish cakes and 1 tablespoon of soy sauce.
- 6
Stir in 1 tablespoon of minced garlic.
- 7
Sprinkle in a few dashes of black pepper. (If you'll eat it all at once, slice the radish thin so it cooks faster.)
- 8
When it returns to a boil, add all the remaining vegetables.
- 9
Add 1/2 tablespoon of salt, simmer until fully cooked, and it's done.