Korean Fish Cake Soup | Kim'C Recipes
Cooking Time: 25 min
Skewered fish cakes in different shapes, simmered in a light savory broth is hugely popular, especially during cold seasons, you will see a crowd hovered around street food carts in Korea. Eomuk (aka odeng, 오뎅) is a processed fish cake made with pureed fish and other ingredients. The street version of fish cake soup is conveniently served on long skewers with the hot broth separated in a cup. The same warming comfort of fish cake soup can be felt at home without the skewers and enjoyed as an everyday soup.
- 12 ounces of fish cake
- 2 one inch thick slices of Korean radish
- 1 teaspoon minced garlic
- 1 scallion roughly chopped
- 1 teabag of Jin Dashi Pack
- 1-2 tablespoons Jin Tuna Seasoning Sauce
- 2 tablespoons Jookjangyeon Premium Soy Sauce (Ganjang)
- ½ teaspoon of wasabi
How to Make
Peel Korean radish, then slice two one-inch-thick slices. Then cut into quarter-size pieces.
Roughly chop one scallion, about two inches long.
Place water in the pot, then Jin Dashi Pack teabag in the water for 5 minutes.
Add chopped radishes, then heat up the pot to boil. Lower the heat but still let it boil for 10-15 minutes.
Remove teabag, add fish cakes then boil for a few minutes.
Add one to two tablespoons of Jin Tuna Seasoning Sauce, to taste.
Drop the scallion in before turning off the heat.
Serve with the Jookjangyeon Premium Soy Sauce (Ganjang) and wasabi mixture on the side.
Add a ½ teaspoon of wasabi in dipping sauce dish, then pour about 2 tablespoons of Jookjangyeon Premium Soy Sauce (Ganjang). You can mix the ingredients when you start eating.