Eomuk Tang (Korean Hot pot with Fish Cake)
200kcal
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
Method
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!
