Soups

Fish Cake Soup

eomuk-tang

Warm fish cake skewers in a light anchovy broth.

Easy25 min3 servings★ 70Contains fishContains glutenContains soy

History & culture

Fish cake soup spread with Busan and other port cities where eomuk skewers met mild broth at street stalls and winter snacks. Processed fish cakes became affordable protein for quick meals near harbors and markets. Vendors reportedly ladled broth over skewers or served cups for commuters and students. The dish now appears in convenience stores, train stations, and nationwide chains as well as hometown Busan-style stalls.

Servings

KCook

Ingredients & steps

Cook mode

Ingredients

Garlic
2 cloves
Korean fish cake (eomuk)
Substituteoptional in tteokbokki
300 g
Water
5 cups
Anchovy-kelp broth (or dashi)
Substituteinstant dashi + water
1 tbsp
Green onion
Substitutescallion or spring onion
2 stalks
Korean radish (mu)
Substitutedaikon radish
150 g

Seasonings

Soy sauce
SubstituteTsuyu (diluted) 4 tsp (2 tsp per 1 tbsp) or Tamari 2 tbsp
2 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp

Steps

1High heat3 min
Slice radish. Pour hot water over fish cake to remove excess oil, drain, then slice.
- Korean radish (mu)
- Korean fish cake (eomuk)
- Water
2Medium heat10 min
Bring water and anchovy base to a boil with garlic. Add radish and simmer 10 minutes until slightly tender.
- Water
- Anchovy-kelp broth (or dashi)
- Garlic
- Korean radish (mu)
3Low heat3 min
Add fish cake, season with soy sauce, salt and black pepper, and finish with green onion.
- Korean fish cake (eomuk)
- Soy sauce
- Salt
- Black pepper
- Green onion

Storage & reheating

Refrigerate up to 2 days; fish cake firms up when chilled.

Troubleshooting

⚠️ Broth lacks depth
→ Simmer radish longer and use fish-cake soaking liquid if available.
⚠️ Fish cake becomes rubbery
→ Add fish cake in the last few minutes and do not boil vigorously.