Eomukguk (fish cake soup)

Prep time: 10 minutes

Cook time: 20 minutes

Serving: 4


Ingredients:

-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


Directions:

  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!

98 views0 comments

Recent Posts

See All

Prep time: 35 min Cook time: 20 min Servings: 4 Ingredients: 1 1/2 chicken breasts 1/2 lb raw shrimp (or more) 1/2 tsp minced garlic 1/2 tsp minced ginger 1 tbsp rice wine (or vinegar) 1 cup starch po

Prep time: 15 min Cook time: 20 min Total: 35 min Serves: 4 servings Ingredients: 1 lb pork loin 1/2 cup flour 2 cup panko breading 2-3 eggs, beaten 1/4 head green cabbage 1 lemon-optional for cabbage

Prep time: 8 min Cook time: 15 min Servings: 4 Ingredients: 1 Korean zucchini (English zucchini), thinly sliced 3 tbsp (45ml) all-purpose flour 2 eggs, beaten (vegan: VeganEgg powder) 3/4 tsp (3.6mL)