Korean Skewered Fish Cake Soup
Eomuk-kkochi folds flat fish cake sheets into zigzag shapes on skewers and simmers them in a clear broth made from Korean radish, kelp, and green onion. The broth draws umami from the radish and kelp, which soaks into the fish cakes as they cook, giving them a clean but layered depth. As the fish cakes absorb broth, they soften from their original firm bounce, while the broth thickens slightly from the starch released by the eomuk. This is one of Korea's most iconic winter street foods, traditionally served at pojangmacha stalls where the hot broth is ladled into paper cups for sipping.
Adjust Servings
Instructions
- 1
Blanch fish cakes in hot water for 10 seconds to remove excess oil.
- 2
Fold fish cakes accordion-style and skewer them.
- 3
Boil water with radish, anchovies, and kelp for 15 minutes.
- 4
Remove kelp and anchovies, then season with soy sauce and garlic.
- 5
Add skewers and simmer 5 more minutes, then add green onion.
- 6
Serve hot with broth.
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Nutrition (per serving)
Variations
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Fish Cake Soup
Fish cakes skewered or cut and simmered in a savory, clear broth. A staple of Korean street food stalls, enjoyed for its clean, comforting flavor.
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