Bungeo Fish Cake Soup

Name: Bungeo Fish Cake Soup
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 6 eomuk; 1 L anchovy broth; 2 scallions; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Bungeo Fish Cake Soup is a beloved winter delicacy that captures the essence of Korean street food culture, often found bubbling away at bustling cart stalls. This comforting dish has been adapted for the home kitchen, where the family cook crafts it with the same warmth and generosity found on the streets. Hand-measured salt and a liberally-used touch of fat bring this soup to life, echoing the convivial spirit of shared meals.

The soup's heart lies in its robust anchovy broth, enriched with soy sauce and scallions, creating a savory depth that complements the tender eomuk. Each bite delivers a subtle balance of flavors, with the broth’s rich umami and the fish cake's delicate chew. Perfect for warming cold days, it invites diners to savor every spoonful, embodying a cozy, shared table experience.

Ingredients

6eomuk
1 Lanchovy broth
2scallions
1 tbspsoy sauce
to tastefine sea salt

Method

Begin by preparing the anchovy broth. If using pre-made broth, pour 1 liter into a medium-sized pot and bring it to a gentle simmer over medium heat. If making from scratch, use dried anchovies and kelp, simmering them in water for about 20 minutes, then strain to obtain a clear broth.
While the broth is heating, slice the 6 eomuk (fish cakes) into bite-sized pieces. This ensures they absorb the flavors of the soup evenly. Also, slice 2 scallions thinly, separating the white and green parts.
Once the broth is simmering, add the white parts of the scallions to the pot. Let them cook for about 2 minutes, allowing their aroma to infuse the broth without browning.
Add the sliced eomuk to the pot. Stir gently to ensure the fish cakes are submerged and begin to absorb the broth's flavors. Allow them to cook until they become tender and slightly puffed, which should take about 5 minutes.
Stir in 1 tablespoon of soy sauce to the pot, mixing well to distribute its savory depth throughout the soup. Taste the broth and adjust the seasoning with fine sea salt as needed, keeping in mind that the soy sauce already adds some saltiness.
Finish by adding the green parts of the scallions to the soup. They will add a fresh, mild onion flavor and a pop of color. Let the soup simmer for another minute, then remove from heat.
Serve the Bungeo Fish Cake Soup hot, allowing the flavors to meld further as it sits. The soup should be fragrant with a clear, savory broth, and the fish cakes should be tender and flavorful.