Super Simple Warm and Refreshing Eomuk Guk (Fish Cake Soup)
A super simple soup made by simmering Korean radish and fish cakes in anchovy broth for a refreshing, clean flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Thinly sliced Korean radish and fish cakes are simmered in a broth brewed from dried anchovies and dried kelp for a refreshing flavor. Blanching the fish cake in boiling water beforehand removes excess oil, giving the soup a much cleaner finish. As long as the broth is ready, it cooks quickly in around 5 minutes.
- Servings
- 2 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
- Square fish cake (eomuk)1 sheet (80 g)
- Korean radish (mu)100 g
- Large green onion (daepa)1/3 stalks
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)1/2 tbsp
- Salta little
- Anchovy broth3 cups
- Once the anchovy broth is ready, 5 minutes is plenty of time to make fish cake soup.
Steps
1. Add 10 dried anchovies and 1 sheet of dried kelp (10 cm square) to 5 cups of water,
and boil for over 10 minutes to make the broth.
2. Cut the fish cake into bite-sized pieces and slice the Korean radish thinly into about 2 cm squares.
Diagonally slice the large green onion.
3. Blanch the fish cake briefly in boiling water or pour boiling water over it
to remove excess oil.
4. Add the Korean radish to the anchovy broth and boil until the radish turns translucent.
5. Add the fish cake...
6. Add the soup soy sauce and mirin.
7. Simmer briefly until the fish cake is cooked through...
Taste it, and if it is too bland, season with salt.
8. Add the large green onion and gochugaru, simmer just a bit longer, and it is done.
Once the anchovy broth is ready, 5 minutes is plenty of time to make fish cake soup.
Ppunwife's tips
- Blanch the fish cake briefly in boiling water or pour boiling water over it to remove excess oil.
FAQ
How do I remove excess oil from the fish cake?
You can cleanly remove excess oil by blanching it briefly in boiling water, or by pouring boiling water directly over the fish cake.
What should I add if the broth needs more seasoning?
After simmering with soup soy sauce and mirin, taste the broth and adjust with salt if it is too bland.
Can I use a different broth instead of anchovy broth? AI-generated
In general, it is also good to substitute store-bought broth tablets, kelp-infused water, or plain water seasoned with a little anchovy fish sauce.
