Fish cake soup (Eomukguk)


1 pound of fish cakes
4 or 5 wooden skewers
for broth:

12 cups of water (3 liters)
200 grams (about ½ pound) of cleaned and unpeeled Korean radish (or daikon)
20 large dried anchovies, guts removed
1 cup onion, cut into small pieces
1 sheet dried kelp (7″x8″)
2 ts soy sauce
1 ts salt
for yangnyeomjang (dipping sauce):

¼ cup soy sauce
½ ts sugar
1 ts hot pepper flakes
1 garlic cloves, minced
1 green onion,chopped
1 green chili pepper (or jalapeño), chopped
1 ts toasted sesame oil
1 ts toasted sesame seeds


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