Korean · Dinner
Skewered Fish Cake Soup Bowl
Eomuk Fish Cake Soup Bowl
Korean street-style fish cake soup with skewered eomuk simmered in an anchovy-kelp broth with daikon, scallion, and chilli, served over rice with soy and sesame at the table.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
420Calories
28gProtein
12gFat
48gCarbs
4gSugar
3gFiber
780mgSodium
45mgChol
Goes well with
Junmai sakeJunmai sake — A clean, smooth pairing th...
local
Warm Korean barley teaWarm Korean barley tea — A clean, aromat...
international
Instructions
1
Prep
Rinse rice until water runs clear. Peel and slice daikon into 1cm pieces. Halve onions, smash garlic cloves, slice green chillies thinly, slice scallions thinly, and keep two whole. Remove heads and guts from anchovies.
2
Boil
Combine 1200ml water, anchovies, kelp, daikon, onion halves, garlic, and whole scallions in a large saucepan over medium heat. Bring to gentle simmer, remove kelp at 5 minutes, simmer 10 minutes more until daikon softens.
3
Boil
Combine rinsed rice with 240ml water in a separate saucepan over high heat. Bring to a boil, cover, reduce to lowest heat, cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
4
Simmer 1
Strain broth through fine sieve into clean pot, return daikon to broth, discard solids. Return to medium heat, stir in soy sauce, salt, and black pepper. Simmer 2 minutes until flavours meld.
5
Simmer 2
Slide fish cake skewers into simmering broth over medium heat. Simmer 5 minutes until heated through and fish cake plumps slightly. Add green chillies, simmer 30 seconds until just wilted.
6
Plate
Spoon rice into two deep bowls, ladle broth and 2 fish cake skewers over top each, drizzle sesame oil, scatter sliced scallion and sesame seeds. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) flat fish cake (eomuk)
- 170g (6 oz) short-grain white rice
- 1440ml (6 cup) water
- 20g (0.7 oz) dried anchovies
- 20g (0.7 oz) dried kelp
- 240g (8.5 oz) daikon radish
- 2 small yellow onions
- 4 scallions
- 8 garlic cloves
- 2 fresh green chillies
- 20ml (4 tsp) soy sauce
- 10ml (2 tsp) toasted sesame oil
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 10g (2 tsp) toasted sesame seeds