Main ingredients
Korean fish cake (eomuk)radishfrozen blue crablarge green onionVietnamese chili pepperdashima (dried kelp)beef dashidafermented sand lance sauceblack pepperfine gochugarucheongyang chili pepper
Aha Bujang's Street-Style Eomuk-tang
A perfect recreation of the savory depth and pinkish broth color unique to street food stalls, using frozen blue crabs and a secret seasoning blend.
Ingredients needed 2 servings
Recipe
Cooking tips
- Slicing the radish and large green onion as thinly as possible allows you to extract a deep, rich broth flavor even with a short cooking time at home.
- The fine gochugaru is not meant to make the broth spicy; it's the key to recreating the unique, subtle color of street-style Korean fish cake (eomuk) broth.
- If you boil the cheongyang chili peppers together with the broth, their distinctive sharp aroma will dissipate. Be sure to add them directly to the hot broth right after turning off the heat to preserve their fragrance.
Recommended for
- Those who want to experience the nostalgic feel of sipping Korean fish cake (eomuk) broth from a paper cup at a street food stall.
- Those who want to make a perfectly savory eomuk-tang at home that tastes just like the ones sold at street stalls, without fail.
- Those looking for a simple yet deeply flavorful soju snack to enjoy on chilly days.
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