Korean Fish Cake Hot Pot (Skewered Fish Cakes in Clear Broth)
Quick answer
Eomuk jeongol is a Korean fish cake hot pot simmered in a clear broth built on dried kelp and anchovy stock.
What makes this special
- Slow-simmered radish releases clean sweetness into this eomuk jeongol kelp broth.
- Radish simmered 12 minutes releases clean sweetness that forms the clear kelp broth base
- Seasoning only with soup soy sauce keeps the fish cake's springy, mild flavor undiluted
Key ingredients
Core cooking flow
- 1 Slice 250g of Korean radish into large, flat squares about 3cm wide, and cut...
- 2 Pour 1200ml of water into a pot, add the dried kelp and sliced radish, then...
- 3 Remove the kelp to keep the broth clean, then season with 1.5 tablespoons of...
Eomuk jeongol is a Korean fish cake hot pot simmered in a clear broth built on dried kelp and anchovy stock. Large pieces of Korean radish cook alongside the fish cakes, releasing their natural sweetness into the liquid and keeping the broth light and refreshing as it reduces. Shiitake mushrooms add earthy umami depth, and using soup soy sauce alone for seasoning keeps the understated savory character of the fish cakes front and center. Cheongyang chili brings a sharp heat, and sliced green onion layers in a gentle sweetness as it softens in the bubbling pot. Fish cakes that spend more time in the broth turn silky and absorb the surrounding flavors, growing more flavorful with each passing minute. Using several shapes and thicknesses of fish cake side by side gives the pot different textures that makes eating it more interesting. The hot pot captures the warmth of street-stall eomuk-tang and brings it to the dinner table as a shared dish on cold days.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 250g of Korean radish into large, flat squares about 3cm wide, and cut 350g of various shaped fish cakes into manageable, bite-sized pieces for easy eating during the meal.
- 2Control
Pour 1200ml of water into a pot, add the dried kelp and sliced radish, then boil over high heat for 12 minutes until the radish releases its natural sweetness into the broth.
- 3Season
Remove the kelp to keep the broth clean, then season with 1.5 tablespoons of soup soy sauce to enhance the savory depth without masking the delicate flavor of the clear soup stock.
- 4Control
Add the fish cakes and 100g of shiitake mushrooms, then simmer over medium heat for 8 minutes until the fish cakes become soft, silky, and fully absorb the rich flavors of the broth.
- 5Control
Incorporate one sliced hot chili and one sliced green onion for a sharp kick and subtle aroma, then continue simmering for 3 more minutes to allow the spicy oils to infuse properly.
- 6Finish
Once the broth is perfectly clear and the flavors of the radish and fish cakes have fully melded, serve the hot pot immediately in the cooking vessel to retain its warm temperature.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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