Eomuk Guk (Fish Cake Soup)

Method6 steps · about 40 min

1. 1

   Step 1: Have 8 cups prepared anchovy broth ready in a pot. If desired, heat it with an optional chili pepper for flavor.

   Uses 8 cups prepared anchovy broth · Chili pepper, optional for the anchovy broth

2. 2

   Step 2: Cut the fish cakes into bite size pieces.

   Uses 12 ounces eomuk (fish cake)

   
3. 3

   Step 3: Cut the Korean radish (8 ounces) into thin squares about 1–1 1/2 inches across.

   Uses 8 ounces Korean radish (mu)

4. 4

   Step 4: Quickly blanch the fish cakes in boiling water to remove excess oil, and then drain.

   Uses Bite-size fish-cake pieces · Water, as needed to blanch the fish cakes

5. 5

   Step 5: Add the sliced radish to the prepared anchovy broth and boil until translucent and soft, about 5 minutes. Stir in the minced garlic (1 teaspoon), 1/2 tbsp regular soy sauce and 1/2 tbsp soup soy sauce.

   Simmer Radish · 5 minUses Prepared anchovy broth · Sliced Korean radish · 1 teaspoon minced garlic · 1/2 tablespoon soy sauce · 1/2 tablespoon soup soy sauce

6. 6

   Step 6: Add the blanched fish-cake pieces and boil for a few more minutes until heated through. Taste and add salt (to taste) and pepper as needed. Add the roughly chopped scallion (1) just before turning off the heat.

   Uses Seasoned radish broth · Blanched drained fish-cake pieces · 1 scallion (roughly chopped) · Salt, to taste · Black pepper, to taste