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Fish Cake Skewer Soup: Wintertime Eats / 어묵꼬치탕

Let’s end the year by bringing the streets of Korea to your kitchen with this Fish Cake Skewer Soup! Easy to make with a light and refreshing anchovy broth, this recipe will warm you up throughout the winter and you’ll never get tired of devouring skewer after skewer.

Buy The Ingredients At Oseyo

Rice cake stick

Korean Radish

Weight approximately between 2.4KG - 2.6KG

SEMPIO Noodle Soup Sauce(Anchovy Flavour) 345ML

345ML

Fish Cake Sheet Skewer

  • Make sure to click through the tabs to see the ingredients
Ingredients
4 Person
Rice cake stick
4
Water
6 cups
Korean Radish
13 ½ oz, sliced
Big Green Onion
3 oz
Soup Soy Sauce
1 ½ tbsp
Korean Tuna Fish Sauce
1 tbsp
SEMPIO Noodle Soup Sauce(Anchovy Flavour) 345ML
1 tbsp
Dried Anchovies
7-8
Dried Kelp
1 sheet
Onion
½, cut in half
Fish Cake Sheet Skewer
8
K-Eats "Busan" Fish Cake(Assorted) 400G
Extra as preferred
Korean Green Chili Peppers
2
Shiitake Mushrooms
2

Recipe Instructions

  • Serves: 4 | Total Cooking Time: 30 minutes

Step 1

Combine all sauce ingredients thoroughly to prepare the dipping sauce. Set it aside.

Step 2

Skewer rice cake sticks onto skewers. Cover with plastic wrap to prevent them from drying out.

Step 3

Add water, chopped radish, green onions, and onion into a large pot and season with soy sauce, tuna fish sauce, and anchovy fish sauce. Bring to a boil then add dried anchovies and kelp. Simmer for 10 minutes.

Step 4

Remove the dried anchovies and kelp and add prepared fish cakes, rice cake sticks, green chili peppers, and shiitake mushrooms. Cover the pot and boil until the fish cakes are fully cooked.

Step 5

Garnish with crown daisy leaves before serving with dipping sauce.

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