As the weather gets colder, soup gains popularity as a side meal, or as a drink snack with Korean wisky “soju”. “Eomuk” means fish cake and “Guk” means soup in Korean. I used fish cake on a stick, which is about 1 dollar more expensive than square fish cake, because it looks fancy, so it seems tastier.
The fish cake package I bought had a pack of powder sauce, so you can use it to make the soup. But I didn’t want to use it, even if it could be tastier than my recipe, because it will have lots of chemicals. Though it is your choice.
One thing you need to be careful about when you have soup is not to burn your tongue. I burnt my tongue and the ceiling of my mouth yesterday, it still hurts me.
Ingredients for 3 people
(Expected preparation time – 3 minutes, Cooking time – 10-15 minutes)
- Fish cakes (3 sticks – You can use square sheets of fish cake as well)
- Radish 1/6
- Spring onion 1/2 stalk
- Onion 1/4
- Water 4 and 1/2 cups
- Soy sauce 1tbsp and 1tsp
- Refined rice wine 1 tsp
- Salt 2 sprinkles (you can add more as needed.)
- Pepper 2 sprinkles
- Kelp powder 1 tsp
- Anchovy powder 1/2 tsp
- Thin slice the onion.
- Cut the radish into thin small squares.
- Cut the spring onion.
- Put the water into a pot. Boil it.
- Add the kelp and anchovy powder in the pot.
- When the water starts to boil, add the radish.
- When the radish is nearly cooked, add the onion.
- Boil it for a minute then add the fish cake, rice wine, and soy sauce.
- Boil it for about 3 minutes then add the salt, pepper and spring onion.
- Boil it for one minute.
- Serve it in a bowl.