Eomukguk (fish cake soup)

Prep time: 10 minutes

Cook time: 20 minutes

Serving: 4


-7oz fish cake sheets or balls (store bought or homemade)

-wooden skewers

-6 cups water

-.4oz dried kelp

-1oz dried anchovy, head and innards removed

-3oz korean radish (daikon radish), thinly sliced

-1 tbsp soy sauce

-salt, to taste

-1oz green onion, thinly sliced


  1. In a large pot, add 6 cups water, cut radish, a handful of dried anchovies to a soup strainer or cheese cloth. Add to a pot and bring to a boil. Cook for about 15-20 minutes.

  2. Remove the pot from the heat and strain. Add the soy sauce, taste and add salt, if needed.

  3. Assemble your fish cakes onto the skewers (if you're using sheets, fold them in half before putting them onto the skewers)

  4. Add the skewers into the shallow pot and add enough of the broth to submerge the fish cakes. Bring to a boil for 10 minutes, until the fishcakes are soft.

  5. Serve the fishcakes with the broth and top with spring onions. Enjoy!

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