Korean Fish Cake Soup (Eomuk Guk)
🇰🇷 South Korea
Ingredients
- 10 oz (300 g) flat fish cakes, skewered
- 10 oz (300 g) round fish cakes, skewered
- 7 oz (200 g) rice cake logs (optional)
- 2 green onions, chopped
- 1 fresh chili, finely sliced
- 7 cups (1.6 liters) water
- 1 packet anchovy-kelp dashi
- 7 oz (200 g) Korean radish, sliced into 1/4-inch pieces
- 1 tbsp Korean soup soy sauce
- 1/2 tbsp Korean tuna sauce (or tsuyu)
- 1/2 tbsp minced garlic
- salt and pepper, to taste
- 3 tbsp soy sauce
- 1 1/2 tbsp water
- 1/2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp rice vinegar
- 2 tbsp chopped green onion
- 1 tbsp chopped fresh chili (optional)
Steps
- If using rice cakes, boil them in water for 1-2 minutes until soft. Drain, rinse with cold water, thread onto skewers, and set aside in water.
- In a large pot, combine 7 cups water, the dashi packet, sliced radish, and green onion. Bring to a boil, then reduce heat and simmer 10 minutes.
- Remove and discard the dashi packet and green onion, keeping the radish in the broth.
- Season the broth with soup soy sauce, tuna sauce (or tsuyu), garlic, salt, and pepper to taste.
- Add the fish cake skewers and rice cake skewers to the pot, ladling hot broth over any exposed parts as they simmer.
- Simmer until the fish cakes puff up slightly, then remove from heat.
- Garnish with chopped green onion and fresh chili. Serve hot with dipping sauce.
- To make the dipping sauce, combine soy sauce, water, chili flakes, rice vinegar, green onion, and chili in a bowl and mix well.
Source: www.beyondkimchee.com