Description
A comforting Korean soup featuring fish cake skewers in an umami-rich anchovy and kelp broth, served with a savory dipping sauce for extra flavor.
Ingredients
12–15 oz fish cakes (sheets or skewered)
2 green onions
6 cups water
1 oz dried anchovies (heads and innards removed)
4 oz Korean radish, thinly sliced
4 oz diced onion
1 (5×5 in) sheet dried kelp (kombu)
½ tsp sea salt
2 tsp soup soy sauce
2 tsp rice wine (mirim/mirin)
2 tbsp soy sauce
2 tsp sugar
1 tsp gochugaru (Korean red pepper flakes)
1 tsp minced garlic
1 tsp chopped green onion
1 tsp chopped jalapeño
1 tsp sesame oil
½ tsp sesame seeds
Instructions
- Mix all dipping sauce ingredients in a small bowl and set aside.
- Rinse anchovies and remove heads and guts. Dice onion and slice radish thinly.
- If using non-skewered fish cakes, soak in hot water briefly and rinse off excess oil. Skewer as desired.
- In a pot, combine water, anchovies, kelp, diced onion, radish, and white parts of green onions. Bring to boil, then reduce heat and simmer uncovered for 20 minutes.
- Remove and discard anchovies and kelp. Cover and simmer another 20 minutes.
- Strain broth, return radish, and season with soup soy sauce, sea salt, and rice wine.
- Add fish cake skewers to broth and cook for about 10 minutes, occasionally ladling broth over them.
- Sprinkle chopped green onion on top, remove from heat, and serve with dipping sauce. Ladle broth into cups to enjoy alongside.
Notes
- Use frozen fish cakes if needed—thaw before skewering.
- Dipping sauce enhances the flavor—adjust spice to taste.
- Store broth and fish cakes separately to maintain texture.
- Don’t boil when reheating fish cakes to preserve tenderness.
- Kelp enhances umami—use seaweed alternatives if necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl with broth and fish cake
- Calories: 180
- Sugar: 4g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 30mg
