Korean Fish Cake Skewers - Eomuk Guk
By Tiffy Cooks
I make this Korean fish cake skewer soup whenever I’m craving Korean food, but it’s also a light, refreshing snack anytime. With a clean dashi broth and chewy fish cakes, this satisfying fish cake soup recipe completes any meal!
Ingredients
- 6 Korean fishcake skewers Or 6 fishcake sheets
- ½ Onion
- 1 Leek OR 2 green onions, cut into 2-inch pieces
- 1 Daikon peeled and cut into big chunks
- Salt and pepper to taste
- 6 cups dashi stock OR 6 cups of water and 2 dashi packets
- 1 tbsp Fish Sauce Optional
- 1 tbsp Soy Sauce Optional
Instructions
- If you are using the sheets, skewer the fish cakes. Soak the fish cake sheets in water for 5 minutes; once they are softer and more accessible to bend, skewer them layer by layer.
- In a pot, add leeks, onion, green onion, dashi packets, daikon, salt and pepper, and water. You can also add the optional soy sauce and fish sauce here.
- Bring it to a simmer, and cook on medium heat uncovered for 20-30 minutes or until daikon is soft.
- Remove the onion and the leek.
- Add in the fish cake, and cook for 10 minutes. Garnish with green onion, and enjoy!
