Korean Fish Cake Soup

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A light, savory Korean fish cake soup simmered in a clear anchovy-kombu broth with garlic and green onions. This beloved winter street food is comforting, quick, and deeply flavorful, traditionally served piping hot from carts across South Korea.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 6 gFat
• 1 gSaturated Fat
• 11 gCarbs
• 1 gFiber
• 2 gSugar
• 20 gProtein
• 980 mgSodium
• 290 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the anchovy-kombu broth

• 8 cups water
• 1 large piece dried kombu (about 4 inches)
• 10 to 12 dried anchovies, heads and guts removed
• 1 small onion, halved
• 4 garlic cloves, smashed

For the soup

• 1 lb Korean flat fish cake (eomuk), sliced into 1/2-inch strips
• 1/2 small Korean radish (mu), peeled and thinly sliced (optional)
• 1 tbsp soy sauce
• 1 tsp Korean soup soy sauce (gukganjang), plus more to taste
• 1/2 tsp minced garlic
• 1/4 tsp freshly ground black pepper

For garnish

• 2 green onions, thinly sliced
• 1 sheet toasted seaweed (gim), shredded (optional)

Directions

1. Combine the water, kombu, anchovies, onion, and smashed garlic in a large pot. Bring to a gentle boil over medium-high heat, then reduce to a low simmer for 10 minutes to extract flavor.
2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to medium heat and bring to a gentle simmer.
3. Add the sliced Korean radish to the broth and simmer for 4 to 5 minutes until just tender but still slightly crisp.
4. Gently slide the fish cake strips into the pot and simmer for 2 to 3 minutes, just until they are heated through and plump.
5. Stir in the soy sauce, Korean soup soy sauce, minced garlic, and black pepper. Taste and adjust with a little more salt or gukganjang if needed.
6. Ladle the soup into warm bowls, making sure each portion gets plenty of fish cake and radish.
7. Top with sliced green onions and shredded toasted seaweed if using. Serve immediately while piping hot.

Cook’s Notes

• Use Korean flat-style fish cake (eomuk) rather than the thicker Japanese-style kamaboko for the most authentic flavor and texture.
• Do not overcook the fish cake; 2 to 3 minutes is enough, otherwise it can turn rubbery.
• For a richer broth, simmer the anchovies and kombu for up to 20 minutes, or make the broth a day ahead and refrigerate.
• Serve with a small dish of soy sauce mixed with a dab of wasabi or Korean mustard for dipping the fish cake pieces.
• Add a beaten egg in the final minute of simmering if you want a silkier, more substantial soup.

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