Eomuk Guk (Fish Cake Soup)
A comforting, light soup made with Korean fish cakes (eomuk) and a delicate radish and anchovy broth.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Eomuk Guk (Fish Cake Soup) to your week, check it against your household's allergens, and build the shopping list automatically.