Eomuk Tang (Korean Hot pot with Fish Cake)

Eomuk Tang is known for its rich broth, with deep flavors coming from the fish flesh in the eomuk. It's also a perfect pairing with soju. Today, I'm going to make a version of eomuk tang with skewered fish cakes, just like you'd find at a Korean pojangmacha (street food stall). There's a secret to the rich broth, so don't miss it!

Servings 2 people

Prep Time 5

Cook Time 40

Total Time 45

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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.