Fish cake skewer soup (eomuk-guk) with soy dipping sauce
Binging with Babish · ♥ 36.8K likes · 755.4K views · 29 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- fish cakes
- negi
- water
Thread the fish cakes, strips and balls, onto skewers.
Skewering the fish cakes
- sack
Bring the water to a boil, then drop to a simmer with the broth sack in so it does not cloud.
- Korean radish
Add the Korean radish and onion; simmer 10 minutes, then strain, reserving the radishes.
- onion
- ¼ cup soy
- 2 tbsp water
- 1½ tsp Gochugaru
Stir together the soy, water and gochugaru for the dipping sauce.
Once simmering, poach the fish cake skewers, ladling broth over the top, and let them steam a little.