Eomuk Guksu – Fishcake and Noodle Soup

어묵국수 This is a variation of the Korean eomukguk or fishcake soup.

Servings: 3

Ingredients

4 ounces Korean or Japanese tubular fish cake — (4 to 8)

4 ounces Daikon Radish

2 Green Onions

7 ounces asian noodles

2 tablespoons Soup Soy Sauce

Substitute

Flat fish cake sheet or variety fish cake for tubular fish cake

Broth

1 ounce dried anchovies

1/2 ounce Kelp

6 cups Water

Garnish

2 large eggs

1 hot red or green chili pepper

Product
Visual
Where to Buy
Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Pound
WE RUB YOU Korean BBQ Marinade & Sauce Variety Pack, Original, Spicy, Gochujang, 3 CT
100% Premium Korean Origin Red Pepper Powder Chili Flakes
Korean Traditional 100% Perilla Oil 12oz
bibigo Gochujang Sauce, Hot & Sweet, Korean-Style, 11.5 Ounce, Squeezable Bottle

 

Procedure

Preparation

Slice the fish cake into roughly 1/2 inch thick pieces.

Cut the radish into into roughly 1/4 inch thick rounds.

Cut the green onion into roughly 1/2 inch long pieces.

Noodles

Bring about 4 cups water to a full boil over high heat.

Add noodles, reduce heat to medium, and return to a soft boil.

Cook until desired tenderness. (taste test often to ensure they are not over cooked)

Remove from heat, rinse in cold water, and drain.

Place the noodles into serving bowls.

Broth

Add kelp and anchovies to cold water and soak for 1/2 hour.

Bring to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Garnish

Eggs

Separate yolks from whites.

Combine yolks and whip together.

Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).

Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.

Repeat with egg whites.

Pepper

Slice the chili pepper in half from top to bottom, remove seeds and any pith, then sliver each half from top to bottom.

Final

Return the broth to a simmer over medium low heat.

Add the radish slices and simmer about four minutes.

Add the fishcake and the soup soy sauce, return to a simmer, and cook for two to three minutes.

Add the green onion and cook an additional minute.

Ladle the soup over the noodles then top with garnish.

Serve warm with fresh kimchi.

Tips

The fish cake used for this dish is a hollow tubular fish cake which can be found in the frozen seafood section of many Korean or Asian markets. Flat fish cake or variety pack fishcake can easily be substituted.

The noodles for this dish can be found in the frozen foods sections of most Korean markets.