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.
Ingredients
- 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 Premium Seasoning Sauce
- 2 tablespoons Jookjangyeon Premium Soy Sauce (Ganjang)
- ½ teaspoon of wasabi
How to Make
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Peel Korean radish, then slice two one-inch-thick slices. Then cut into quarter-size pieces.
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Roughly chop one scallion, about two inches long.
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Place water in the pot, then Jin Dashi Pack teabag in the water for 5 minutes.
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Add chopped radishes, then heat up the pot to boil. Lower the heat but still let it boil for 10-15 minutes.
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Remove teabag, add fish cakes then boil for a few minutes.
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Add one to two tablespoons of Jin Tuna Seasoning Sauce, to taste.
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Drop the scallion in before turning off the heat.
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Serve with the Jookjangyeon Premium Soy Sauce (Ganjang) and wasabi mixture on the side.
For Sauce
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.
Keywords:Â South Korea, Korean food, Korean recipes, fish cake soup, fish cake, soup, soy sauce, seasoning sauceÂ