Korean•healthy
Eomuk Guk (Fish Cake Soup)
A simple soup made with fish cake and Korean radish!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces eomuk (fish cake)
- 8 ounces Korean radish (mu)
- 1 teaspoon minced garlic
- 1/2 tablespoon soy sauce
- 1/2 tablespoon soup soy sauce
- 1 scallion (roughly chopped)
- salt and pepper to taste
- 8 cups anchovy broth
Instructions
- 1
Make 8 cups of anchovy broth with the optional chili pepper.
- 2
Cut the fish cakes into bite size pieces.
- 3
Cut the radish into about 1 to 1-1/2 inch-thin squares.
- 4
Quickly blanch the fish cakes in boiling water to remove excess oil, and then drain.
- 5
Add the radish slices to the broth, and boil until translucent and soft, about 5 minutes. Add the garlic, and season with the soy sauce.
- 6
Drop the fish cake in, and boil for a few more minutes. Add salt and pepper to taste. Drop the scallion in before turning off the heat.