Korean Fish Cake Soup Recipe
Ingredients:
- 1 pack (5 pieces) of square fried fish cake (eo mook)
- 6 cups water
- 6 (1 x 2 inch) kelp*
- 1 cup Korean radish
- 2 green onions
- 2 tablespoons soup soy sauce
- 1/8 teaspoon sea salt
- 1 red hot pepper (optional)
- 5 bamboo skewer sticks
How to cook Korean Fish Cake Soup:
- Cut the radish into about 1.5 x 2 x 0.5 inch pieces. Cut one green onion into 2 inch pieces and the other one into 1/2 inch pieces. Cut the red hot pepper into half inch pieces.
- Fold the square fried fish cake twice. Put the fried fish cake on the skewer stick.
- In a big pan, add water, Korean radish, kelp, 2 inch length green onions, and hot peppers. Once it starts to boil, cook for 5 minutes on high.
- Remove the kelp and the green onions.
- Add the skewered fried fish cakes in the pan. Add soup soy sauce, and sea salt.
- Reduce the temperature on medium-high and cook for 10 minutes.
- Add the 1/2 inch pieces of green onions. Cook for 2 minutes and turn off the heat.
Notes:
Eo mook is a fried fish paste. It does not smell fishy at all, so kids like it even they don’t eat fish. It is a bit chewy, mild taste and sweet sometimes. There are several kinds of eo mook. They come in a different shapes like balls, ovals, tubes and squares…etc. You can sometimes find vegetables like peas, carrots, green onions inside of them.
Comments:
The Korean name for the Fish Cake Soup recipe is Eomuk Guk or Eo Mook Gook.
*Kelp are large seaweed plants (algae), belonging to the brown algae and classified in the order Laminaria.
This recipe for Korean Fish Cake Soup serves/makes: 2 – 3
Main Ingredient: Various Fish
Preparation Method: Soup/Stew
Cuisine: Korean