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.
Combine all sauce ingredients thoroughly to prepare the dipping sauce. Set it aside.
2
Skewer rice cake sticks onto skewers. Cover with cling film to prevent them from drying out.
3
Add water, chopped radish, Korean leek (daepa), 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.
4
Remove the dried anchovies and kelp and add prepared fish cakes, rice cake sticks, green chilli peppers, and shiitake mushrooms. Cover the pot and boil until the fish cakes are fully cooked.
5
Garnish with a handful of crown daisy leaves (ssukgat), if you have them, and serve with the dipping sauce.
Ingredients
−4 people+
Jongga Rice Cake 500G4 sticks
Water1.4 litres
Korean Radish380 g, sliced
Korean Leek (Daepa)85 g
Soup Soy Sauce1 ½ tbsp
SajoHp Soup Stock(Tuna&Osyter Flavour) 900G1 tbsp
SP Noodle Soup Sauce(Anchovy Flavour) 345ML1 tbsp
Dried Anchovies7-8
Dried Kelp1 sheet
Onion½, cut in half
Skewer Sticks8
K-Eats “Busan” Fish Cake(Assorted) 400GExtra as preferred
