Fish Cake recipe - ingredients, nutrition and when to eat it
A familiar soup made by simmering fish cake and radish in warm anchovy broth. Lightly salty and clean-tasting, it is an easy side for lunch or dinner on a…
A familiar soup made by simmering fish cake and radish in warm anchovy broth. Lightly salty and clean-tasting, it is an easy side for lunch or dinner on a chilly day.
Street food · 25 minutes to cook
Nutrition (per 776.5g serving): 393.7 kcal · protein 23.6g · carbohydrate 51.5g · fat 10.5g · sodium 2620.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the fish cake once in hot water to remove some surface oil and keep the broth clean.
Tips: Keep the heat at medium-low, since a hard boil can make the fish cake swell and fall apart.
Tips: Simmering the radish first gives the broth a gentle sweetness.
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Ingredients (1 serving)
- Fish cake — 150 g
- Daikon — 80 g
- Dried anchovies — 10 g
- Water — 500 ml
- Green onion — 20 g
- Garlic — 1 tsp
- Soy sauce — 2 tsp
- Salt — 0.3 tsp