Today we’re going to make a warm and comforting soup, Korean Eomuk Tang 어묵탕 (Korean Hot Pot with FIsh Cake).
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Korean Fish Cake Stew
In Korea, fish cakes (eomuk 어묵) are often used to make stews. Fish cakes can be enjoyed as street food or as part of a home-cooked meal. If you’ve ever visited Korea, you may have seen eomuk skewered at food stalls (pojangmacha). On a cold winter day, there’s nothing like warming up with a stick of eomuk and a cup of hot broth.
At home, fish cake stew (eomuk tang 어묵탕) is often made by adding skewered fish cakes to a hot pot, or by cutting the fish cakes into bite-sized pieces to make a simpler fish cake soup (eomuk guk 어묵국). Unlike eomuk tang, eomuk guk doesn’t require skewers and is usually served with rice, making it a more common choice for everyday meals.
What is Eomuk? (어묵)
Fish cakes (eomuk) are made by mincing fish flesh and combining it with salt, flour, starch, and other ingredients before shaping and cooking it into a jelly-like form. They may be steamed, grilled, or fried. While there are many types of fish cakes around the world, Korean-style fish cakes (eomuk) originated in Japan.
What Is Korean Fish Cake Made Of?
Korean fish cake (eomuk) is made by finely grinding fish flesh and mixing it with ingredients such as salt, flour, cornstarch, and sometimes some sugar or spices. The mixture is kneaded into a smooth dough, shaped, and then cooked-usually by steaming or frying. Some recipes include vegetables or other flavorings to enhance the flavor. The result is a versatile ingredient with a chewy texture and savory flavor.
How Does Eomuk Taste?
Eomuk(어묵) is made by finely mincing fish flesh to create a soft texture. Starch and flour are added to the mixture, creating a chewy and springy consistency when kneaded. The use of fish adds a subtle seafood flavor, and frying the fish cake enhances its richness with a delicate flavor.
In summary, eomuk has a tender and slightly chewy texture, with a savory and mildly salty flavor complemented by the umami and aroma of fish. So, if you ask, ‘Does Korean fish cake taste like fish?’ I’d say yes, but also no, haha.
How To Use Eomuk (fish cake) in Cooking
- Eomuk Guk (fish cake soup): A comforting soup made by simmering fish cakes in a light broth.
- Eomuk Tang (Fish Cake Stew): A hearty hot pot dish often featuring skewered fish cakes, perfect for colder weather.
- Eomuk Bokkeum (stir fried fish cake): A popular side dish where fish cakes are stir-fried with soy sauce, vegetables, and sometimes a touch of sweetness.
- Hot bar: Deep-fried fish cakes, often served on a stick, making them a convenient snack.
- Kimbap: While the fillings of kimbap can vary by person or region, many Koreans include eomuk as a classic filling.
If you’re wondering what kimbap is, it’s not the same as sushi. If you thought it was “Korean sushi”, check out my post comparing the differences between kimbap and sushi for a detailed explanation!
Is Korean Fish Cake Soup Healthy?
Korean fish cake is made primarily from fish flesh, which is rich in protein and may contain beneficial omega-3 fatty acids. However, because it is often fried, it is relatively high in calories. Fish cake is at about 130 kcal per 100g. It also tends to be high in sodium due to the added salt, and because it is a processed food, it may contain additives, preservatives, and other ingredients that are not ideal for your health. To choose a healthier fish cake, look for one with a higher fish meat content, fewer additives such as preservatives, and lower sodium levels.
What Drink Goes Well with Eomuk Tang?
The best drink to pair with eomuk tang is none other than Korean soju (소주). Eomuk tang is one of the most popular Anju (food for drinking) for Koreans, and most people enjoy it with a glass of soju. When drinking soju, Koreans often prefer to have a soup or stew as a side dish. Because eomuk tang contains deep-fried fish cakes, the alcohol in the soju helps to balance the richness of the dish, giving it a cleaner, more refreshing finish.
The Main Ingredients of Eomuk Tang 어묵탕
- Eomuk (fish cake): The fish flesh in the eomuk adds depth to the broth.
- Broth: A seafood-based broth, typically made with anchovies and seaweed, is used to create a flavorful and umami-rich base.
- Green Onions: They add fragrance and enhance the flavor of the broth.
- Soy sauce: Adds seasoning and enhances the flavor and aroma of the soup.
Eomuk Tang (Korean hot pot with fish cake)
These days, Korean hot pots are becoming quite popular, and eomuk tang is actually a type of Korean hot pot as well! Shall we make a warm eomuk tang (어묵탕)? Let me share the secret recipe for a rich and flavorful broth!
Eomuk Tang (Korean Hot pot with Fish Cake)
Equipment
- 1 hot pot or stew pot
- 1 Knife & cutting board
- 1 ladle
Ingredients
- 200 g eomuk (fish cakes)
- 100 g radish (Korean mu)
- 1 stalk green onion
- 900 ml water
- 1 tbsp beef dashida (secret ingredient)
- 2 tbsp gukganjang (Korean soy sauce for soup)
- 2 tbsp tuna sauce (anchovy sauce or fish sauce is fine)
- 1 tbsp cooking wine (matsul)
- 1 pinch pepper (Korean pepper sunhuchu)
- 10 g green onion garnish (green part)
Soy Sauce Dip
- 3 tbsp jin-ganjang (korean dark soy sauce)
- 1 tbsp matsul (Korean cooking wine)
- 1 pinch sesame seeds
Instructions
Ingredient Preparation
- Eomuk (fish cakes): Soak frozen fish cakes in warm water for 5 minutes to thaw and remove excess oil.
- Radish (Mu): Slice radish into thin square pieces.
- Green Onion: Slice the green onion into 3cm pieces for the broth.
- Chop the green part of the onion for garnish.
Making the Broth
- Pour 900ml of water into a Korean hot pot or stew pot, and turn the heat to high.
- Add the radish and green onion for the broth.
- Add 1.5 tbsp of Gukganjang (soy sauce for soup)
- 2 tbsp of tuna sauce (anchovy sauce or fish sauce is fine)
- 2 tbsp of cooking wine (mat-sul)
- 1 tbsp of beef dashida. This is the secret ingredient!
- When the water comes to a boil, reduce the heat to medium and simmer for 20-30 minutes or until the radish is translucent.
- If the heat is too high and the water reduces too much, making the soup too salty, add a bit of water to adjust.
Add the Eomuk (Fish Cakes)
- When the radish is cooked and the flavors have blended, add the fish cakes. Cook to your liking.
- For firmer fish cakes: Simmer for 5 minutes.
- For softer fish cakes: Simmer for 10 minutes.
Finishing Touches
- Sprinkle pepper. (Korean pepper 'soonhuchu'
- Top with the chopped green onion garnish.
Soy Sauce Dip
- 3tbsp of jin-ganjang, 1tbsp of matsul, sesame seeds
Jal meokgetseumnida!
- Eomuk Tang (Korean Fish Cake Stew)
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
This Eomuk Tang recipe was so simple to follow and tasted just like the comforting street food I had in Korea—absolutely loved it!