RINSE THE FISH CAKES
Pour hot water briefly over the fish cakes, then drain. This removes excess surface oil without washing away their flavor.
TANG · 탕
EOMUK TANG
어묵탕
Korean fish cakes and radish in a clear anchovy broth. It is the quick, easy tang that Korean homes make for a light meal or a casual drink at home.
TIME20 MINLEVELVERY EASYMAKES2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 2 servings. Prepare and cut everything before the pot goes on the heat.
- 300 g assorted Korean fish cakes
- 700 ml anchovy-kelp stock
- 150 g Korean radish, cut into thin chunks
- 1 tbsp soup soy sauce
- 1 scallion, sliced
- ½ mild green chili, optional
- Salt to taste
- Short skewers, optional
COOK IN ORDER
THE METHOD.
COOK THE RADISH
Bring the stock and radish to a simmer. Cook for about 8 minutes, until the edges of the radish begin to look translucent.
ADD THE FISH CAKES
Fold or cut large sheets into easy pieces, thread them onto short skewers if you like, and add them with the soup soy sauce.
FINISH QUICKLY
Simmer for 4 to 5 minutes. Add scallion and optional chili, taste for salt, and stop before the fish cakes become overly swollen.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The broth should remain clear and light amber, the radish translucent and the fish cakes tender but still springy. Long boiling makes both the broth and fish cakes heavy.
THE KOREAN TABLE
HOW TO SERVE IT.
Serve the broth first, then eat the fish cakes directly or dip them in a little soy-mustard sauce. It works with rice, but is also a familiar simple anju with drinks.
LEFTOVERS
STORE & REHEAT.
Refrigerate for up to 2 days. Store the fish cakes separately from the broth if possible, then reheat gently so they do not keep swelling and turn too soft.