Korean Fish Cake Hot Pot (Skewered Fish Cakes in Clear Broth)
Eomuk jeongol is a fish cake hot pot served in a clear kelp broth. Thick slices of Korean radish simmer alongside the fish cakes, contributing a clean sweetness to the stock. Shiitake mushrooms lend earthy depth, while soup soy sauce keeps the seasoning understated. A hot chili and green onion add just enough bite and fragrance. This hot pot echoes the beloved street-side fish cake soup of Korean pojangmacha stalls, reimagined as a communal table-side dish.
Adjust Servings
Instructions
- 1
Slice radish into thin squares and cut fish cake into bite-sized pieces.
- 2
Boil water with kelp and radish for 12 minutes to build broth.
- 3
Remove kelp and season broth with soup soy sauce.
- 4
Add fish cake and mushrooms; simmer 8 minutes on medium heat.
- 5
Add chili and green onion; cook 3 more minutes.
- 6
Serve once the broth is clear and well-flavored.
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