Seafood Eomuk Tang
Brothy Korean fish cake soup loaded with shrimp and squid, spiked with gochugaru and finished with a hit of sesame oil. Ready in 10 minutes flat.
- Total time
- 10 min
- Servings
- 2
- Calories
- 165
- Protein
- 22g
comfortquickkoreanshrimpsquidtenderchewyweeknight
Ingredients
- 6 oz fish cakes (eomuk), sliced into 2-inch lengths
- 5 oz shrimp, peeled and deveined
- 4 oz squid, sliced into rings
- 3 cups dashi or seafood stock
- 1 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp soy sauce
- ½ tbsp sesame oil
Instructions
- 1
Bring stock to a boil in a medium pot over medium-high heat.
- 2
Add eomuk, shrimp, and squid. Stir and cook until shrimp turns pink and squid softens, ~3 minutes.
- 3
Stir in gochugaru and soy sauce until the broth turns deep red.
- 4
Drizzle sesame oil over the top and stir once. Taste and adjust soy sauce or gochugaru as needed.
- 5
Ladle into bowls and serve immediately with white rice on the side.
Tools you’ll need
- medium pot (3-quart)
- wooden spoon or ladle
- cutting board and knife
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