Eomuk Guk (Fish Cake Soup)

Name: Eomuk Guk (Fish Cake Soup)
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 sheets flat Korean fish cake (eomuk); 4 cups water; 1 piece dried kelp (dashima); 5 dried anchovies (heads/guts removed); 1 cup Korean radish (mu; cut into large squares); 1 tbsp soup soy sauce; 1 scallion (chopped)

A comforting, light soup made with Korean fish cakes (eomuk) and a delicate radish and anchovy broth.

20 minutes

Serves 4

Snack/Side

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Prepare the broth by boiling the water, dried kelp, dried anchovies, and squares of Korean radish in a pot. After 10 minutes of boiling, remove and discard the kelp and anchovies, keeping the radish in the pot.

2
Take the rectangular sheets of fish cake, fold them in half lengthwise, and thread them tightly onto long wooden skewers in an accordion-like pattern.
3
Season the clear boiling broth with the soup soy sauce. Add a pinch of salt if necessary.
4
Place the fish cake skewers directly into the bubbling broth.
5
Boil gently for 3-5 minutes until the fish cakes are noticeably swollen, soft, and have released their savory flavor into the soup.
6
Serve piping hot in bowls, ladling the broth and a piece of soft radish over the skewer, garnished with chopped scallions.

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