Photograph of the finished Eomuk guk

Korea · Canh chả cá Eomuk guk

Eomuk guk

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fish balls Fish balls 1.3 lb
  • Photograph of White radish White radish 14.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dried anchovies Dried anchovies 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer the broth with dried anchovies, kombu, and sliced radishes for 15 minutes.
  2. 2 Remove the anchovies and kombu to prevent the broth from becoming bitter.
  3. 3 Blanch the fish cakes in boiling water to remove excess oil, then skewer them or fold them into pleats.
  4. 4 Add the fish cakes to the pot and simmer for 5 minutes to allow them to absorb the broth.
  5. 5 Season with soy sauce and minced garlic, sprinkle with chopped scallions, and serve hot.

With an appliance

  • Microwave 28 min

    Replace step 1: rotate the dried anchovies, kombu, radish, and water in a heat-resistant container at 700W for 9 minutes, let it rest for 3 minutes, then strain. Keep steps 3 to 5 the same so the fish cake only absorbs just enough heat.

Start cooking