Eomuk Tang (Korea)

An authentic recipe for traditional Korean Eomuk Tang, highlighting a clean, savory broth paired with tender skewered fish cakes.

Level Easy Prep 15 min Cook 20 min Servings 4 Score 4.8/10

Ready in

35 min

Makes 4 servings

Prep 15m

Cook 20m

Level Easy

About this recipe

An authentic recipe for traditional Korean Eomuk Tang, highlighting a clean, savory broth paired with tender skewered fish cakes.

A popular Korean soup featuring savory fish cakes simmered in a light, flavorful seafood and radish broth.

In a pot, combine water, dried anchovies, dried kelp, and sliced daikon radish. Bring to a boil over medium-high heat.
Remove the kelp after 10 minutes, then lower the heat and let the anchovy broth simmer for another 10-15 minutes before straining out the anchovies.
10 min
Season the broth with soup soy sauce, minced garlic, and salt.
Fold or skewer the Korean fish cakes and add them into the seasoned broth along with the sliced red chili.
Simmer for 5 minutes until the fish cakes are plump, tender, and fully heated through.
5 min
Garnish with freshly chopped scallions and serve hot directly from the pot.

Calories 210

Protein 14g

Carbs 18g

Fat 9g

Fiber 2g

Sugar 3g

Sodium 820mg

Serving Size 1 serving

Prep 15 min

Cook 20 min

Total 35 min

Overall 9.3 /10

Expert 4.8 95% conf.

Reviewed by FindEdition Kitchen

An immensely comforting, clean, and savory Korean street food classic that warms you up instantly.

A popular Korean soup featuring savory fish cakes simmered in a light, flavorful seafood and radish broth.

Summary

An authentic recipe for traditional Korean Eomuk Tang, highlighting a clean, savory broth paired with tender skewered fish cakes.

Do not boil the kelp for too long, or the broth can turn slightly bitter and slimy
Add a splash of Korean radish or a few peppercorns to give the clear broth extra depth
Serve with a small side dish of soy sauce mixed with vinegar for dipping the fish cakes