Korean Fish Cake Noodle Soup - Eomuk Guksu
- hannaone Jul 28, 2010 06:32 PM
Usually served during cooler weather, but good anytime.
Eomuk Guksu - Fishcake and Noodle Soup
This is a variation of the Korean eomukguk or fishcake soup.
4 ounces Korean or Japanese tubular fish cake -- (4 to 8)
4 ounces Daikon Radish
2 Green Onions
7 ounces Asian noodles
2 tablespoons Soup Soy Sauce
Flat fish cake sheet or variety fish cake for tubular fish cake
1 ounce dried anchovies
1/2 ounce Kelp
6 cups Water
2 large eggs
1 hot red or green chili pepper
Slice the fish cake into roughly 1/2 inch thick pieces.
Cut the radish into into roughly 1/4 inch thick rounds.
Cut the green onion into roughly 1/2 inch long pieces.
Bring about 4 cups water to a full boil over high heat.
Add noodles, reduce heat to medium, and return to a soft boil.
Cook until desired tenderness. (taste test often to ensure they are not over cooked)
Remove from heat, rinse in cold water, and drain.
Place the noodles into serving bowls.
Add kelp and anchovies to cold water and soak for 1/2 hour.
Bring to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.
Slice the chili pepper in half from top to bottom, remove seeds and any pith, then sliver each half from top to bottom.
Return the broth to a simmer over medium low heat.
Add the radish slices and simmer about four minutes.
Add the fishcake and the soup soy sauce, return to a simmer, and cook for two to three minutes.
Add the green onion and cook an additional minute.
Ladle the soup over the noodles then top with garnish.
Serve warm with fresh kimchi.
The fish cake used for this dish is a hollow tubular fish cake which can be found in the frozen seafood section of many Korean or Asian markets. Flat fish cake or variety pack fishcake can easily be substituted.
The noodles for this dish can be found in the frozen foods sections of most Korean markets.
Hannaone, hope you are around...I was only able to find the flat fried fish cake product...how should I incorporate that into this dish? I did see on some other videos that they threaded pieces of the flattened fish cake onto bamboo skewers and dropped into soup....any thoughts? Thank you so much! Broth is simmering on stove as I type.
Depending on the thickness -
Thin ( about 1/8 inch thick) - you can put it onto skewers as shown in the videos, cut it into strips, roll, and secure with toothpicks, or just cut into pieces and drop it in. Some variations call for a light pan fry before adding to the soup.
Thick (1/4 inch or more) - Just cut into bite size pieces and drop in.
It was good...and of course, more questions if I may:
--do you rinse your kelp prior to putting it in the stock pot? (I gave it a quick rinse and fear I may have rinsed all the flavor off!)
--any particular brand of fish cake best?
I like this but the broth was not as flavorful as it seemed it should be...I added another 2 teaspoons of soy sauce...almost added fish sauce but held back. The fish cake I used was somewhat leathery...does not taste bad but texture was weird. YOURS looks very nice!!! Our little market did not sell the kind you used...she told me this was the best she had of the 2 brands she had, which I appreciate. I do like how healthy this is...the daikon is fabulous...I added some thinly sliced carrot to the stock.
Thank you so much!
This is a fairly light broth.
No, we don't rinse the kelp, straight into the soak/broth water.
To get a deeper flavor -
you can toast the kelp and anchovies in a dry saucepan for a couple of minutes (use the "popcorn shake").
Add a few more anchovies, and a bit more kelp.
Increase the broth simmer time, tasting often.
The type of fishcake could also make a bit of a difference. The eomuk I used is a tender-firm fish cake (it has a chew, but definitely not leathery) that releases a bit of oil when cooked.
If yours was leathery, it may need to cook a little longer.
It may not be clear in the above instructions, but the soak water used for the kelp and anchovies is used to make the broth.