Recipe For Refreshing Korean Soup

Although best suited for those colder days, we think this Korean fish cake soup is perfect for those rainy summer days! Easy to make and very affordable, this soup is a street food vendors favourite and can be bought for roughly 1000 won. Wth many of the ingredients needed for this tasty recipe available in our shop, including Korean fish cake, you should be able to whip up this recipe in no time.

Ingredients

Main

200g Korean fish cakes

30g green onion

1 Tbsp soy sauce

1 Tbsp rice wine

1 tsp minced garlic

A few sprinkles ground black pepper

Salt (to taste)

Broth

6 cups water

10g dried kelp

30g dried anchovies

100g white radish

Method

Step 1

In a large, uncovered, pot, boil six cups of water, along with the dried kelp and anchovies for 10 minutes. Whilst allowing the water to boil, run hot water onto the sheets of fish cakes to remove excess oil. Then, slice the cakes into long strips before placing onto skewers.

Step 2

Remove the kelp from the water before adding in the radish. Boil for a further 10 minutes.

Step 3

From the pot, take out the radish and set aside. Through a linen cloth, drain the water so to remove the remaining kelp and anchovies from the water.

Step 4

Place the pot with the broth and radish back onto the heat and add in the soy sauce, rice wine and garlic, stirring occasionally. Once boiled, reduce the heat and add in the fish cake skewers until they are soft.

Step 5

Depending on how much broth you have, you may want to soften the fish cakes some more by covering them in water. Otherwise, dish into bowls to serve.