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

Ingredients

 

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).

Let's Share: - 

  • Facebook
  • Instagram

SHOP INGREDIENTS FOR THIS RECIPE

GOURMET KOREA RECIPES

Soybean Paste Soup
Braised Pork with Lettuce
Show More

GOURMET KOREA UK

 Copyright ©  All Rights Reserved. Yoon Global Limited 2020

Registered in England and Wales Company # 7912194 VAT 154197891