Korean Soybean Paste Fish Cake Soup~ Eomuk Dwenjangguk 어묵 된장국

During our family trip to Korea and when we were in Busan, 외숙모 cook us this Eomuk dwenjangguk for breakfast meal and we all love it very much! So I learned how to make Eomuk Dwenjangguk too after that. Its pretty simple and fast ready soup made with Busan delicacy eomuk (fishcake). Some version of Omuk Dwenjangguk add in veggetable such as beansprout, radish and spinach. Here I am using enoki mushroom. And, Eomuk Dwenjangguk + gimbab is our favourite combination.

Ingredient (2-3 Servings):

3 pieces of Eomuk (Korean Fish Cake)
1/2 Onion
1 pack of Enoki mushroom
1 stalk of Spring Onion
1 Red or Green Chili pepper
Dwenjang - 2 tablespoons
Gochujang - 1 teaspoon
Minced Garlic - 1 teaspoon
Water - 2.5 cups

How to cook:

Step 1

Cut the fish cake into bite size (1 piece can cut into 16 small pieces). Thinly slice the 1/2 onion, minced the garlic to 1 teaspoon worth, chopped the spring onion and chili pepper, then halve the enoki mushroom (which already washed and chop-off the root part)   

Step 2
In a ttukbaegi (Korean earthware), put in 2.5 cups of water, dissolve 2 tablespoon of dwenjang using a strainer, to separate the chunks from the dwenjang paste, in order to have a clear dwenjang broth. Discard the chunks after the paste is fully dissolve in the water.

Step 3

Bring the dwenjang broth to boil, add in 1 teaspoon of gochujang and stir well. Then, add in the thinly sliced yellow onions, chopped enoki mushrooms, & minced garlic, stir well and let it boil for 1-2 mins.

Tips: The water level should be cover 3/4 of the earthenware. Use a bigger pot if necessary. This is because the fish cake will expand & water level will rise when it is boiling.

Step 4

Add in the chopped omuk and let it boil until soften under medium fire without stirring. Fish cake and enoki mushroom are very fast cook ingredient, so it doesn't require cooking very long time.

Step 5

Add the chopped spring onions and chili pepper and it is ready. Korean earthenware will remain boiling for sometimes even after remove from stove, I would serve it immediately after add in the spring onions and chili.

With no doubts, husband who is a typical Busan man like it very much. For your extra information, the soup color could be vary depending on the types of dwenjang. Homemade dwenjang has a deeper color compare to those dwenjang selling in store. I am using store purchased dwenjang so the color is brighter.