Fish Cake Soup (Uhmook Tang, 어묵탕)
Uhmook Tang is Korean style fish cake soup. It is one of the most favourite comfort food for Koreans especially in winter season. This is also one of the most popular street foods commonly eaten with Tteobokki (stir fried spicy rice cake).
Difficulty : EASY
Cooking Time: 30 Minutes
Serving Proportion : 4 People
6 cups water, 100g dried kelp,
1 mooli (Asian radish),
¾ tsp sea salt, 1 tsp soy sauce for soup, 500g fish cake,
2 spring onion (chopped)
You can also use our soup stock concentrate (Kelp & Anchovy) to bring out extra flavour to the soup.
Here's how you do it
1. Peel and cut mooli in big chunks to weigh.
2. In a large pot, add 6 cups water, cut mooli, one large piece of dried kelp to cook stock.
3. Simmer for 30 minutes. Remove dried kelp but leave the mooli.
4. Chop spring onion and add fish cakes and simmer for another 10 minutes.
Serve in a bowl. Garnish with spring onion and also serve soy sauce and wasabi (Optional).
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