Eomuk-guk (Fish Cake Radish Clear Soup)
Quick answer
Eomuk-guk is a straightforward Korean soup centered around fish cakes and a base liquid prepared by simmering sliced radish.
What makes this special
- Eomuk-guk combines fish cakes with a clear broth made from long-simmered sliced radish.
- Radish simmered 10 minutes first makes a pale sweet base for the fish cake umami
- Rinsing fish cake in hot water removes surface oil and clarifies the broth
Key ingredients
Core cooking flow
- 1 Cut 300 g fish cakes into 3 cm bite-size pieces, then rinse them briefly wit...
- 2 Put 1.3 L water and the sliced radish in a pot and bring it to a boil over medium-high heat.
- 3 When the broth looks clear and the radish has released its mild sweetness, skim off any foam.
Eomuk-guk is a straightforward Korean soup centered around fish cakes and a base liquid prepared by simmering sliced radish. The initial step involves boiling the radish in water for a sufficient duration so that it releases a mild, natural sweetness into the broth while the liquid itself takes on a slightly translucent appearance. Depending on individual preference, the radish can be taken out of the pot or left in as part of the final dish. Once the base is ready, pieces of fish cake are added to the boiling liquid along with soup soy sauce and minced garlic. The mixture then simmers for approximately six minutes, a period during which the fish cakes soften and absorb the saltiness of the soy sauce while simultaneously contributing their own flavor back into the soup base. To finish the preparation, thinly sliced green onions and a sprinkle of black pepper are stirred in. These final additions provide a sharp fragrance and a gentle heat that helps recreate the specific taste found at traditional Korean snack bars and street food carts. The entire cooking procedure is completed in about twenty minutes. Because the required ingredients are minimal and often staples, this recipe serves as a practical option for times when there are few groceries available in the kitchen. This makes the dish accessible even when the refrigerator is nearly empty and only basic pantry items remain.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 300 g fish cakes into 3 cm bite-size pieces, then rinse them briefly with hot water if you want a cleaner broth.
Slice the 120 g radish about 0.5 cm thick and thinly slice the green onion.
- 2Control
Put 1.3 L water and the sliced radish in a pot and bring it to a boil over medium-high heat.
Once boiling, reduce to medium and cook about 10 minutes, until the radish turns slightly translucent.
- 3Season
When the broth looks clear and the radish has released its mild sweetness, skim off any foam.
Remove the radish if preferred, or leave it in, then stir in 1 tbsp soup soy sauce and 1 tsp minced garlic.
- 4Control
Add the fish cakes and simmer over medium heat for about 6 minutes.
Keep the boil gentle so the broth does not turn cloudy, and cook until the pieces soften, swell slightly, and absorb the seasoning.
- 5Control
Add the sliced green onion and 0.3 tsp black pepper, then simmer for just 1 more minute.
Turn off the heat as soon as the green onion begins to soften, so its fresh aroma stays in the soup.
- 6Finish
Ladle the fish cakes and broth evenly into bowls and serve while very hot.
If serving it with rice or udon noodles, taste the broth first and keep it balanced, since the soup soy sauce can become more noticeable.
After the steps
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