Eomukguk (Fish Cake Soup) Recipe by Maangchi

maangchi.com

Tonytonytony

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

Directions at maangchi.com

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