Korean Skewered Fish Cake Soup

Name: Korean Skewered Fish Cake Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Flat fish cakes 6 ea; Korean radish 180 g; Kelp 8 g; Dried anchovies 20 g; Water 1200 ml; Soy sauce 1.5 tbsp; Minced garlic 1 tsp; Green onion 40 g

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Zigzag-folded fish cake skewers simmer in a clear broth of radish, dried anchovy and kelp, and the hot broth served alongside matters as much as the skewers.

Radish sweetness and anchovy savoriness carry the flavor, with only a light seasoning of soy sauce and garlic.

Ingredients

servings

IngredientAmount

Flat fish cakes6 ea

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Instructions

6 steps

1

Soak 6 square fish cakes in hot water for 10 seconds to remove the surface oil coating, then pat dry.
2

Fold each fish cake in thirds in a zigzag pattern and thread firmly onto a skewer, passing the end through at least twice so it doesn't come apart in the broth.
3

Combine 1200ml water, 180g roughly cut daikon, 20g dried anchovies, and 8g dried kelp in a pot.

Simmer over medium heat for 15 minutes to make the broth.
4

Remove the kelp and anchovies.

Season with 1.5 tbsp soy sauce and 1 tsp minced garlic. Bring back to a boil once to blend the flavors.
5

Add the fish cake skewers to the broth and simmer over medium heat for 5 more minutes.

The fish cakes absorb the broth and become springy and plump.
6

Add 40g diagonally sliced green onion in the last 30 seconds.

As soon as the onion aroma rises, serve hot with plenty of broth.