Description
A warm, savory Korean classic featuring fish cakes in a light broth enhanced with soy sauce, kelp, and fresh vegetables.
Ingredients
Scale
- 300g fish cakes (Eomuk)
- 6 cups water
- 10cm piece dried kelp (kombu)
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 2 stalks green onions, chopped
- Salt to taste
- Black pepper to taste
- Optional: 100g tofu, cubed
- Optional: 1 carrot, sliced
- Optional: 1 cup daikon radish, sliced
- Optional: 100g enoki mushrooms
- Optional: Sliced chili peppers
Instructions
- Rinse the fish cakes under cold water to remove excess oil and slice into bite-sized pieces.
- Soak dried kelp in 6 cups of water for 30 minutes to build the broth.
- Chop green onions, mince garlic, and prepare any optional vegetables.
- In a large pot, bring the kelp water to a gentle boil. Remove kelp once boiling to avoid bitterness.
- Add minced garlic and soy sauce, simmer for 5 minutes.
- Add fish cakes and optional ingredients like tofu, carrots, radish, or mushrooms. Simmer for 10–15 minutes.
- Season with salt and pepper to taste. Stir in green onions just before serving.
- Serve hot, garnished with extra green onions or chili peppers if desired.
Notes
Use fresh fish cakes if possible for better flavor. Do not overcook the kelp or fish cakes. Season carefully as fish cakes and soy sauce already contribute saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
Keywords: korean fish cake soup, eomuk guk, odeng guk, korean soup, fish cakes