Fish Cake Soup Korean Recipe

There’s something about a warm, comforting bowl of soup that just hits the spot, especially when it’s a recipe with a rich history and culture behind it. Fish Cake Soup, or Eomuk Guk (어묵국), is a beloved dish in Korean cuisine, offering not only warmth but also an explosion of flavors from delicate fish cakes, aromatic broth, and subtle seasoning. The dish has a long-standing tradition in Korean households, appearing as a perfect meal for cold winters or a comforting snack after a long day.

The beauty of Fish Cake Soup lies in its simplicity. It’s quick to make, affordable, and incredibly satisfying. Whether you’re new to Korean cooking or an experienced chef looking for something new to try, this dish offers a fantastic introduction to Korean flavors. Plus, with its versatility and ease of preparation, you can tweak the recipe to your preferences, making it an ideal choice for any occasion.

So, if you’re ready to learn how to create this soul-warming soup, let’s dive into the specifics!

Fish Cake Soup (Eomuk Guk) is traditionally enjoyed with eomuk (어묵), which are thin slices of fish cakes made from fish paste. This humble yet flavorful dish is typically made with a light yet savory broth, perfect for balancing out the slightly sweet and salty flavors of the fish cakes. While the fish cakes are the star of the show, the broth itself is just as important-it’s often made with dried kelp (called dashima) and bonito flakes (dashi) to create a naturally umami-packed base.

The recipe below is a classic version, though there’s plenty of room for improvisation depending on what you have available in your kitchen.

Ingredients Needed

Here’s what you’ll need to create this dish:

Fish Cakes (Eomuk/어묵) – 300g (preferably fresh fish cakes or the packaged kind you can easily find in Asian grocery stores)
Korean Fish Cake Soup Base – 1 pack (optional, but it adds a rich depth to the broth)
Kelp (Dashima/다시마) – 3-4 medium-sized pieces (adds umami flavor to the broth)
Dashi or Bonito Flakes (Guk Yeot/국엿) – 1 tbsp (for added depth of flavor)
Soy Sauce (Ganjang/간장) – 2 tbsp (preferably Korean soy sauce for a richer taste)
Sesame Oil – 1 tbsp (for a fragrant nutty flavor)
Garlic – 2 cloves (minced)
Green Onions – 1 stalk (chopped, for garnish)
Carrot – ½ medium-sized (julienned, optional for color and sweetness)
Tofu (optional) – ½ block (firm tofu, cut into cubes)
Salt & Pepper – To taste (you can add more soy sauce or seasoning depending on your preference)
Water – 4 cups (to form the base of your broth)

Cooking Instructions

Now that you have your ingredients ready, here’s a step-by-step breakdown to make Fish Cake Soup at home:

Prepare The Broth
- Begin by soaking the kelp in cold water for about 10 minutes. Then, in a pot, add the soaked kelp and 4 cups of water. Bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat and simmer for about 5 minutes.
- Remove the kelp and discard it. This will be your base broth.
Prepare The Fish Cakes
- Slice the fish cakes into bite-sized pieces. You can also find pre-sliced versions in most grocery stores, so this step may not take long.
- If you are adding tofu, cut it into small cubes and set it aside.
Season The Broth
- Add the minced garlic, soy sauce, sesame oil, and bonito flakes (or dashi powder) to the pot. Let the broth simmer on low for another 5 minutes so all the flavors can meld together.
Cook The Vegetables
- If you’re adding carrots or any other vegetables, throw them into the pot now. Let them soften for about 5 minutes, giving the soup a subtle sweetness.
Add The Fish Cakes
- Toss the fish cakes into the broth and simmer everything for about 10 minutes. You’ll want the fish cakes to be heated through and fully immersed in the broth.
Adjust Seasoning
- Taste the soup and add salt, pepper, or more soy sauce if necessary to balance out the flavors. Keep in mind that the fish cakes themselves will contribute a bit of saltiness, so adjust accordingly.
Serve And Garnish
- Ladle the soup into bowls. Garnish with chopped green onions and a drizzle of sesame oil for that aromatic finish.
Enjoy!
- Serve the soup hot, ideally with a side of steamed rice or kimchi for the full Korean meal experience!

Ingredient Insights

Here’s a breakdown of some of the key ingredients and why they’re essential to the flavor profile of Fish Cake Soup:

Fish Cakes (Eomuk/어묵): The star of the dish. Made from fish paste, these cakes are seasoned and formed into thin slices. They’re slightly chewy and have a delicate seafood flavor that pairs beautifully with the broth. They can be found in Asian markets and are a staple in Korean cuisine.
Kelp (Dashima/다시마): Adds umami and depth to the broth. It’s one of the main components of a traditional Korean stock, contributing a subtle oceanic flavor that makes the soup feel hearty and savory without being overwhelming.
Bonito Flakes (Guk Yeot/국엿): These dried fish flakes intensify the savory profile of the broth, enriching the flavor with a smoky, salty taste that complements the fish cakes. It’s a key ingredient in many Korean soups and stews.
Sesame Oil: A small amount of sesame oil goes a long way. It brings a nutty, slightly toasted aroma that’s characteristic of many Korean dishes. It also adds a touch of richness that balances the lighter broth.
Soy Sauce: Soy sauce is a staple in Korean cooking, offering a salty, umami kick. Korean soy sauce has a slightly sweeter, milder profile than the Chinese variety, which is ideal for creating the delicate balance of flavors in this soup.

Expert Tips

Fish Cake Quality: If possible, use freshly made fish cakes from an Asian market. They tend to have a better texture and flavor than the mass-produced, pre-packaged variety. However, the latter will still work well in a pinch.
Broth Depth: For an even richer broth, you can add a small amount of anchovy stock to the base. Simply add a handful of dried anchovies to the kelp stock as it simmers.
Vegetable Variations: Feel free to add any vegetables you have on hand! Bok choy, napa cabbage, or mushrooms can all make excellent additions to the soup.
Chilling and Reheating: Fish Cake Soup actually gets better the next day, as the flavors continue to meld. If you make extra, store it in the fridge and reheat gently on the stove.

Recipe Variations

Fish Cake Soup is versatile, and there are many ways you can switch things up depending on your taste preferences. Here are a few ideas:

Spicy Version: Add a tablespoon of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) to the broth for a spicy kick. You can also garnish with a few slices of fresh chili for an extra burst of heat.
Vegan Version: Skip the fish cakes and tofu, and make the soup with just vegetables like mushrooms, zucchini, and onions. You can substitute the fish-based broth with a simple vegetable broth for a more plant-based option.
Add Kimchi: For extra flavor and complexity, add a spoonful of kimchi into the soup. The fermentation and tangy flavor of kimchi complement the mildness of the broth beautifully.
With Noodles: You can turn this into a more filling dish by adding some cooked noodles, like ramen or japchae (sweet potato starch noodles), to the soup just before serving.

Final Words

Fish Cake Soup is more than just a meal; it’s an experience that encapsulates the heart of Korean home cooking. The dish is perfect for anyone looking to explore Korean flavors, offering a rich, umami-packed broth with delicate fish cakes that provide both comfort and sustenance. Whether you’re craving something light yet satisfying or need a dish to warm you up on a chilly evening, this soup is your go-to.

Fish Cake Soup Korean Recipe