Korean Fish Cake Soup (Eomuk Guk) Hot Pot

A comforting and flavorful Korean fish cake soup served hot pot style. Perfect for sharing and customizable with your favorite add-ins.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350

Level

Easy

Yields

4 servings

Cost

£3.63

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Dessert•Soup

Cuisine:

British

Main Ingredient:

Fish

Mood:

Comfort Food•Spicy

Ingredients

Servings

8sheetsKorean Fish Cakes (Eomuk)(Choose your favorite shapes and varieties. Can be found at most Asian grocery stores.)

£4.50

6cupsDashi Stock(Use store-bought or homemade dashi. Chicken broth can be substituted in a pinch.)

£2.00

1cupRadish (Moo)(Thinly sliced)

£0.75

2stalksGreen Onion(Chopped)

£0.50

2tablespoonsSoy Sauce(Use a good quality soy sauce)

£0.15

1tablespoonFish Sauce(Adds depth of flavor, optional but recommended.)

£0.20

2clovesGarlic(Minced)

£0.10

0.3teaspoonBlack Pepper(Freshly ground)

£0.05

1packageEnoki Mushrooms(Optional, for adding to the hot pot)

£1.20

1blockTofu(Firm or soft, cut into cubes. Optional, for adding to the hot pot)

£1.75

1cupRice Cakes (Tteok)(Sliced, for adding to the hot pot)

£3.00

1Jalapeno(Sliced, add more for extra spice. Optional, for adding to the hot pot)

£0.30

As neededWater(For diluting broth if it gets too salty.)

Total Cost

£14.50

£3.63 per serving

The Method

1
In a large pot or Dutch oven, combine the dashi stock, sliced radish, soy sauce, fish sauce, minced garlic, and black pepper. Bring to a boil over medium-high heat.
2
Once boiling, reduce heat to a simmer and cook for 15 minutes to allow the radish to soften and flavors to meld.
3
While the broth is simmering, prepare the fish cakes by cutting them into bite-sized pieces or skewering them onto wooden skewers (optional).
4
After 15 minutes, add the fish cakes to the simmering broth. Cook for another 5-10 minutes, or until the fish cakes are heated through and have slightly softened.
5
Stir in the chopped green onions during the last minute of cooking.
6
Taste the broth and adjust seasoning as needed. Add more soy sauce for saltiness or a pinch of sugar to balance the flavors.
7
If using a hot pot, transfer the soup to the hot pot and keep it warm on the table. If not, keep the pot on the stove on low heat.
8
Serve the soup hot. Provide bowls and utensils for serving, as well as plates for adding other hot pot ingredients.
9
Allow everyone to add their desired extra ingredients such as enoki mushrooms, tofu, rice cakes and jalapeno slices to their individual bowls.

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My Notes

Nutrition Information

Nutrition per serving (500g)

350 kcal / 1464 kJ

Carbs

30g

12% of RDA

Fat

15g

21% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a spicier soup, add a pinch of gochugaru (Korean chili powder) or a few slices of fresh chili peppers to the broth.

You can also add other vegetables like napa cabbage, carrots, or zucchini to the soup.

If you don't have dashi stock, you can use chicken broth or vegetable broth as a substitute.

Soaking the fishcakes in hot water for a few seconds removes some of the excess oil.

Serve with steamed rice and kimchi for a complete Korean meal.

Cooking Equipment

Stove

Hot Pot (optional)

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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