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 is removed as soon as the water begins to boil to prevent the broth from becoming slimy, and the radish is cut thick so it releases natural sweetness over extended simmering. Rinsing the fish cakes in hot water before adding them removes surface oil and keeps the broth clean. Soup soy sauce adjusts the seasoning, and scallion and black pepper finish the bowl with a mild, savory depth.
Adjust Servings
Instructions
- 1
Slice radish thickly and chop scallion.
- 2
Boil anchovy and kelp in water for 10 minutes to make broth.
- 3
Remove kelp first, then add radish and simmer for 8 minutes.
- 4
Skewer fish cakes, add to the pot, and season with soup soy sauce.
- 5
Simmer 7 more minutes, then finish with scallion and pepper.
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