Eomuk Tang

About the dish

A snack-bar favorite, refreshing down to the broth. Eomuk-tang is fish cake skewered and simmered in a clear broth, prized for its refreshing soup. It is the comforting street snack you blow on and eat on a cold day.

Key ingredient

Pollack (myeongtae) — helps when you have a cold or chills, poor appetite or indigestion; outstanding for relieving hangovers, supporting the liver and flushing waste; its sulfur-bearing amino acids help lower blood cholesterol. In season January; mainly from Sokcho.

Ingredients

Main: fish cake, radish, scallion, kelp, konjac · Seasoning: soup soy sauce, minced garlic, salt

Simple recipe

1. Make a clear broth from radish, kelp and scallion roots.
2. Skewer the fish cake or cut into bite-size pieces.
3. Add the fish cake to the boiling broth and cook 5 minutes.
4. Season with soup soy sauce and salt and add cheongyang chili.
5. Top with crown daisy and serve piping hot.

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A Glass · Traditional pairing