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Eomukguk (Fish Cake Soup) Recipe by Maangchi
Ingredients
  • 1 pound of fish cakes store-bought or homemade
  • 4 or 5 wooden skewers
  • subheading: For broth:
  • 12 cups of water (3 liters)
  • 200 grams (about ½ pound) of cleaned and unpeeled Korean radish (or daikon)
  • 20 large dried anchovies, guts removed
  • 1 cup onion, cut into small pieces
  • 1 sheet dried kelp (7″x 8″)
  • 2 ts soy sauce
  • 1 ts kosher salt
  • subheading: For yangnyeomjang (dipping sauce):
  • ¼ cup soy sauce
  • ½ ts sugar
  • 1 ts Korean hot pepper flakes (gochugaru)
  • 1 garlic cloves, minced
  • 1 green onion,chopped
  • 1 green chili pepper (or jalapeño), chopped
  • 1 ts toasted toasted sesame oil
  • 1 ts toasted toasted sesame seeds
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