Korean Skewered Fish Cake Soup
Quick answer
Eomuk-kkochi starts with flat fish cake sheets folded into zigzag shapes on skewers, which then simmer in a clear broth made from Korean radish, kelp, and green onion.
What makes this special
- Zigzag-folded fish cakes simmer in a savory radish and kelp broth for this traditional street soup.
- Radish, kelp, and anchovy broth soaks into fish cakes as they simmer
- Fish cake starch thickens the broth naturally during cooking
Key ingredients
Core cooking flow
- 1 Soak 6 square fish cakes in hot water for 10 seconds to remove the surface oil coating, then pat dry.
- 2 Fold each fish cake in thirds in a zigzag pattern and thread firmly onto a s...
- 3 Combine 1200ml water, 180g roughly cut daikon, 20g dried anchovies, and 8g dried kelp in a pot.
Eomuk-kkochi starts with flat fish cake sheets folded into zigzag shapes on skewers, which then simmer in a clear broth made from Korean radish, kelp, and green onion. The broth draws umami from the radish and kelp and transfers that depth into the fish cakes as they cook. The fish cakes soften from their original firm bounce as they absorb the broth, while the liquid itself thickens slightly from the starch the eomuk releases. Serving a dipping sauce of soy or gochujang alongside each skewer adds another dimension of flavor at the table. This is one of Korea's most iconic winter street foods, served at pojangmacha stalls where the hot broth gets ladled into paper cups for sipping between bites.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 6 square fish cakes in hot water for 10 seconds to remove the surface oil coating, then pat dry.
- 2Step
Fold each fish cake in thirds in a zigzag pattern and thread firmly onto a skewer, passing the end through at least twice so it doesn't come apart in the broth.
- 3Control
Combine 1200ml water, 180g roughly cut daikon, 20g dried anchovies, and 8g dried kelp in a pot.
Simmer over medium heat for 15 minutes until the broth turns milky white and full-flavored.
- 4Season
Remove the kelp and anchovies.
Season with 1.5 tbsp soy sauce and 1 tsp minced garlic. Bring back to a boil once to blend the flavors.
- 5Control
Add the fish cake skewers to the broth and simmer over medium heat for 5 more minutes.
The fish cakes absorb the broth and become springy and plump.
- 6Finish
Add 40g diagonally sliced green onion in the last 30 seconds.
As soon as the onion aroma rises, serve hot with plenty of broth.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Fish Cake Soup (Clear Anchovy Radish Broth)
Eomuk-tang is a Korean fish cake soup in which skewered fish cakes and thick radish slices simmer in a clear broth built from dried anchovies and kelp. The kelp must be removed the moment the water begins to boil, otherwise it releases a slimy texture that clouds the broth. Cutting the radish thick allows it to slowly release natural sweetness over the long simmer. Rinsing the fish cakes in hot water before adding them washes away surface oil and keeps the broth clear and clean. Soup soy sauce adjusts the seasoning, and green onion and black pepper finish the pot. Adding the radish before the fish cakes ensures it has enough time to fully soften and sweeten the broth, since it takes longer than the eomuk to cook through.
Eomuk-guk (Fish Cake Radish Clear Soup)
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.
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Tips
Nutrition (per serving)
Variations
Busan-Style Broth Fish Cake Skewers
A Busan-style fish cake skewer dish served in rich dashi broth. Umami-packed soup and chewy fish cake make a perfect pair.
Fish Cake Soup
Fish cakes skewered or cut and simmered in a savory, clear broth. A staple of Korean street food stalls, enjoyed for its clean, comforting flavor.