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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Peel and slice daikon into 1cm pieces. Halve onions, smash garlic cloves, slice green chillies thinly, slice spring onions thinly, and keep two whole. Remove heads and guts from anchovies.
Boil
Combine 1200ml water, anchovies, kelp, daikon, onion halves, garlic, and whole spring onions in a large saucepan over medium heat. Bring to gentle simmer, remove kelp at 5 minutes, simmer 10 minutes more until daikon softens.
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.
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.
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.
Plate
Spoon rice into two deep bowls, ladle broth and 4 fish cake skewers over top (2 per bowl), drizzle sesame oil, scatter sliced spring onion and sesame seeds. Serve immediately.
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