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Eomuk Guk (Fish Cake Soup)

A simple soup made with fish cake and Korean radish!

Servings: 4
Course: Main Course , Appetizer , Soup , Others

Ingredients

  • 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 made with 1 optional dried or red chili pepper - See anchovy broth for the recipe.

Instructions

    Cup of Yum
  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.