Korean Kitchenette: Fishcake Soup

Another kitchenettified recipe. Fish cake soup or eomuk guk. A popular street food here in Korea. Cooking it at home will help use up some of those dried anchovies, kelp sheets, and fishcakes. I worked off of this recipe, Maangchi again.


Fish Cake Soup:

Prep time:5 mins
Cook time: 50 mins
Servings: about 1 1/2

You’ll need:
– 1 1/2 liters water
– 1 6x8in sheet of fishcakes
– 1 cup Korean radish
– 20 dried anchovies
– 1 onion
– 1 sheet kelp
– 2 teaspoons soy sauce
– salt to taste
– green onions to taste




1. Add water, kelp, onion, radish, and anchovies to pot in a soup strainer (I left the onion out of the strainer because I wanted to eat them with the broth). Close lid and boil for 40 minutes.


2. Remove soup strainer with kelp, radish, and anchovies from water. Add fish cakes on skewers and green onion. Boil for 10 minutes or until fishcakes are tender.



That’s it. Again, pretty easy. Pretty tasty.




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