Korean Fish Cake Soup (Eomuk Guk)
Fish cake soup is one of my favorite street food as a child. It is a light, hearty soup that warms you up on cold winter nights!
Equipment
- Deep Pot or Big Shallow Pan
Ingredients
- 3 cups Water
- 1 whole Korean Radish Cut into big chunks
- 1 big chunk Dried Kelp
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Minced Garlic
- 1/4 tbsp Hondashi
- Salt and Pepper To taste
- Pinch of MSG
Instructions
- Skewer the fish cakes. If you are using flat sheets, fold them in half bend them, and skewer them layer by layer.
- Peel the radish and chop it into four big chunks. Set aside.
- In a pot or pan, put water, radish, and dried kelp and bring it to a boil. Allow it to boil for 15-20 minutes or until the radish and kelp have turned soft.
- Add the soy sauce, fish sauce, garlic, hondashi, and MSG. Taste and adjust with salt and pepper.
- Add the fish cake to the soup and allow it to boil for 3-5 minutes or until they are tender. Splash some soup over the fish cake as needed.
- Serve hot and enjoy!