Eomuk-guk (Fish Cake Radish Clear Soup)

Cut 300 g fish cakes into 3 cm bite-size pieces, then rinse them briefly with hot water if you want a cleaner broth.

Slice the 120 g radish about 0.5 cm thick and thinly slice the green onion.

Put 1.3 L water and the sliced radish in a pot and bring it to a boil over medium-high heat.

Once boiling, reduce to medium and cook about 10 minutes, until the radish turns slightly translucent.

When the broth looks clear and the radish has released its mild sweetness, skim off any foam.

Remove the radish if preferred, or leave it in, then stir in 1 tbsp soup soy sauce and 1 tsp minced garlic.

Add the fish cakes and simmer over medium heat for about 6 minutes.

Keep the boil gentle so the broth does not turn cloudy, and cook until the pieces soften, swell slightly, and absorb the seasoning.

Add the sliced green onion and 0.3 tsp black pepper, then simmer for just 1 more minute.

Turn off the heat as soon as the green onion begins to soften, so its fresh aroma stays in the soup.

Ladle the fish cakes and broth evenly into bowls and serve while very hot.

If serving it with rice or udon noodles, taste the broth first and keep it balanced, since the soup soy sauce can become more noticeable.