Eomuk Guk (Fish Cake Soup)
A simple soup made with fish cake and Korean radish!
Servings: 4
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
- Make 8 cups of anchovy broth with the optional chili pepper.
- Cut the fish cakes into bite size pieces.
- Cut the radish into about 1 to 1-1/2 inch-thin squares.
- Quickly blanch the fish cakes in boiling water to remove excess oil, and then drain.
- 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.
- 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.
