Eomuk tang — comforting Korean fish cake soup
Soft Korean fish cakes and radish in a clear anchovy-kelp broth. Make it in one ordinary pot; skewers are optional and there is no chili in the basic soup.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Korean fish cakes (eomuk) is unavailable
- Use instead
- Japanese chikuwa fish cakes
- Substitute quantity
- ½ of a 400 g packReference quantity: 200 g
Use half of a 400 g pack of fully cooked chikuwa. Cut into bite-size pieces and simmer at the same fish cake step for 5–7 minutes. The shape and flavor differ slightly.
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Substitute available
If Korean radish is unavailable
- Use instead
- Daikon radish
- Substitute quantity
- 1 paper cupReference quantity: about 120 g
Use the same loosely filled paper cup, peeled and cut 5 mm thick. Simmer until easily pierced with a fork; the sweetness can differ.
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Substitute available
If Dried large anchovies is unavailable
- Use instead
- Instant anchovy stock powder
- Substitute quantity
- 1 small teaspoonReference quantity: about 3 g
Omit the dried anchovies. Add 1 small teaspoon stock powder to the listed 6 paper cups of water after removing the kelp, then continue with the radish. Use only ½ level eating spoon soy sauce at first because the powder may be salty.
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Optional
Omit the kelp from the stock pot if unavailable. The broth will be lighter; keep the anchovies and the same amount of water. Do not add extra salt to compensate.
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Essential
Use the same small 180 ml paper cup for all 6 cups. This is the starting broth amount.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Use the same spoon amount in the sauce. Choose a similar salt level; do not add extra salt. Check labels if avoiding wheat.
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Substitute available
If Minced garlic is unavailable
- Use instead
- Garlic powder
- Substitute quantity
- ¼ small teaspoonReference quantity: about 0.5 g
Mix the powder into the sauce or broth instead of the fresh garlic. Do not use garlic salt.
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Optional
Omit the spring onion where it is added. The dish will have less fresh onion aroma; other amounts and cooking time stay the same.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Prepare the ingredients. Use half of a 400 g pack of fully cooked Korean fish cakes. Briefly pour hot water over them in a colander, drain, then cut flat sheets into 3 cm strips or triangles. Cut peeled radish into 5 mm thick rectangles and loosely fill 1 small paper cup. Slice 1 spring onion. Remove the heads and dark guts from 6 large dried anchovies. Wipe 1 palm-size piece of dried kelp with a damp cloth.
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Step 2
Start the stock gently. Put 6 small paper cups water, the prepared anchovies and kelp into a pot. Let stand for 5 minutes, then heat until small bubbles appear. Keep at a gentle simmer for 5 minutes; avoid a vigorous boil. Lift out the kelp now, before it makes the broth cloudy or slippery.
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Step 3
Finish the stock. Simmer the anchovies gently for another 8 minutes, then lift them out with a strainer. Keep the clear stock in the pot. If using instant anchovy powder instead, leave the anchovies out from the start, remove the kelp, then stir in 1 small teaspoon powder and continue; the extra anchovy simmer is unnecessary.
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Step 4
Soften the radish. Add the prepared radish to the stock. Simmer over medium-low heat for 7–10 minutes, until a piece is easily pierced with a fork and the center looks slightly translucent. Keep the lid partly open. If the stock has reduced greatly, add enough hot water to bring it back to about 5 small paper cups.
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Step 5
Add the fish cakes. Put in the drained fish cakes, 1 level eating spoon soy sauce and 1 small teaspoon minced garlic. If your stock powder is salty, start with only ½ level eating spoon soy sauce instead. Simmer gently for 5–7 minutes until the fish cakes are hot through and tender. Do not boil hard or they may break apart.
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Step 6
Taste and serve. Add the sliced spring onion and simmer for 1 minute. Taste a cooled spoonful of broth. If too salty, add 1–2 level eating spoons hot water at a time; if too light, add soy sauce ½ small teaspoon at a time. Ladle fish cakes, radish and clear broth into bowls and let cool to a safe eating temperature. Cut fish cakes into small pieces for children; wooden skewers are not needed.
Finished dish
The basic soup is mild and contains no chili. Plain cooked fish cakes are convenient, but read their ingredient labels for allergens. Fish cakes are not the same as raw minced fish: follow the packet if your product requires a different cooking time. For a clear broth, remove the kelp early, strain out the anchovies and use a gentle simmer. If fish cakes puff up too much or start to split, lower the heat. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat until thoroughly hot. The paper cup here is 180 ml, not a large drinking cup.