Fish Cake Soup
Fish Cake Soup (Eomuk Guk)
Fish cake soup is great to have on a cold winter day. What are Korean fish cakes? Known as Eomuk in Korea and Odeng in Japan, they are processed ground fish, mostly surimi, with other ingredients such as wheat, carrots, onion, salt, and sugar, pressed, and rolled flat in sheets, then either fried or steamed. They are really inexpensive. I payed $3 for a 1lb package, found in the freezer section at your asian grocery store.This soup is very simple to make, taking only 20 minutes in total to make, if you have the anchovy stock already on hand. If you just made the anchovy stock before making the fish cake soup, save the shiitake mushroom from the stock and use them in this recipe.
Servings: 4
Ingredients
- 8 cups Anchovy Stock
- 12 oz eomuk fish cake
- 8 oz korean radish 1″ thin squares
- 4 dried shiitake mushrooms use the ones that where used in making the anchovy stock
- 1 tbsp garlic minced
- 1/2 tbsp light soy sauce
- 1/2 tbsp soup soy sauce
- 1 green onion chopped
- salt and pepper to taste
Instructions
- Blanch fish cake in boiling water for 1 minute. This helps remove extra oil from the fish cake.
- Prep your ingredients.
- Bring 8 cups of anchovy stock to a boil. Add the korean radish. Boil for 5 minutes. Add the garlic, shiitake mushrooms, and soy sauces. Cook for another 2 minutes.
- Add the fish cakes and salt and pepper to taste. Cook for 2 more minutes.
- Add the green onions in while turning off the heat.
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