Soups
Fish cake soup
Boil fish cakes and green onions in anchovy broth containing radish.
- Prep
- 10 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Heated fish cake Unpacked Weight
- 300 g
- Korean radish
- 200 g
- Unsalted anchovy and kelp stock
- 6 C
- Large green onion (daepa)
- 30 g
Seasonings
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the radish into thin squares
Cut the radish 200 g into thin squares.
-
Simmer the radish in the broth
Add the sliced radish to the broth 6 C and simmer over medium heat for 12–15 minutes.
-
Cut the fish cakes
Cut the fish cakes 300 g into bite-size pieces.
-
Add and cook the fish cakes
Add the sliced fish cakes to the soup and cook according to the package directions.
-
Season the broth with soy sauce and garlic
Stir the Korean soup soy sauce 1 T and garlic 1/3 T into the broth.
-
Add scallion and bring back to a brief boil
Add the diagonally sliced scallion 30 g and briefly bring the soup back to a boil.
