Korean Skewered Fish Cake Soup

Quick answer

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

About this dish

Eomuk-kkochi starts with flat fish cake sheets folded into zigzag shapes on skewers, which then simmer in a clear broth made from Korean radish, kelp, and green onion.

The broth draws umami from the radish and kelp and transfers that depth into the fish cakes as they cook. The fish cakes soften from their original firm bounce as they absorb the broth, while the liquid itself thickens slightly from the starch the eomuk releases. Serving a dipping sauce of soy or gochujang alongside each skewer adds another dimension of flavor at the table. This is one of Korea's most iconic winter street foods, served at pojangmacha stalls where the hot broth gets ladled into paper cups for sipping between bites.

Ingredients

servings

IngredientAmountUnit

Flat fish cakes6 eaea

Korean radish180 gg

Kelp8 gg

Dried anchovies20 gg

Water1200 mlml

Soy sauce1½ tbsptbsp

Minced garlic1 tsptsp

Green onion40 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Step

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

Control

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

Simmer over medium heat for 15 minutes until the broth turns milky white and full-flavored.
4

Season

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

Control

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

Finish

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

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

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Zigzag-folded fish cakes simmer in a savory radish and kelp broth for this traditional street soup.
Finish cue: Add 40g diagonally sliced green onion in the last 30 seconds.