어묵탕 — Print Recipe — The Culinary Codex

A comforting, clear broth studded with bouncy fish cakes, radish, and scallions, served piping hot as a warming street food or home-cooked side dish during cold northern Korean winters.

Ingredients

300g fish cakes (eomuk), various shapes
1L anchovy-kelp broth
200g Korean radish, sliced
2 green onions, cut into lengths
2 cloves garlic, minced
1 tbsp soy sauce
1 dried red chili
Salt to taste
Dipping sauce: soy sauce, Korean mustard

Instructions

1 Thread fish cakes onto wooden skewers in a zigzag pattern if desired, or leave as flat pieces.
2 Bring anchovy-kelp broth to a boil in a large pot. Add radish slices and dried chili.
3 Simmer for 10 minutes until radish is translucent.
4 Add fish cake skewers or pieces and garlic. Simmer for 5 more minutes.
5 Season with soy sauce and salt. Add green onions in the last minute.
6 Serve hot in bowls with broth, or keep simmering in the pot for self-service. Provide soy-mustard dipping sauce on the side.

Did You Know?

In Korean street food culture, fish cake soup broth is often served free alongside other purchased snacks, as vendors keep a pot of eomuk-tang simmering all day for customers to warm themselves.