Eomuk Guk (Fish Cake Soup)



  1. Prepare 8 cups of vegetable stock
  2. Cut the fish cakes into bite-size pieces and cut the radish into about 1 to 1-1/2”-thin squares.
  3. Quickly blanch the fish cakes in boiling water to remove
  4. excess oil, and then drain.
  5. Add the radish slices to the broth, and boil until translucent and soft, about 5 min. Add the garlic, and season with the soy sauce.
  6. Drop the fish cake in and boil for a few more minutes. Add salt and pepper to taste. Drop the scallion in before turning off the heat.

tags: korean