Main ingredients
skewered Korean fish cake (eomuk)Jin-ganjang (Korean all-purpose soy sauce)mirimminced garlicchicken stock powderHondashianchovy dashidalarge green onioncheongyang chili pepper
Aha Bujang's Professional-Style Eomuk-tang
A super-simple eomuk-tang that recreates the taste of street food stalls and specialty shops using only store-bought basic seasoning combinations, without any vegetable or seafood broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using Korean fish cake (eomuk) with a high fish paste content will maintain a chewy texture even when they swell.
- It's best to add the cheongyang chili pepper and large green onion just before eating to preserve their aroma and spiciness.
- For even more flavor, dip the finished Korean fish cake (eomuk) in a dedicated sauce made by mixing 1 tbsp soy sauce, 0.5 tbsp sugar, 1 tbsp mirim, 0.5 tsp minced garlic, and a pinch of ground black pepper.
Recommended for
- Those who find making broth bothersome but want to achieve the taste of professional eomuk-tang broth.
- Those who want to quickly enjoy a warm soup dish while camping or at home.
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