Rice Cake and Fish Cake Soup recipe - ingredients, nutrition and when to eat it
This Korean street-food soup is made by simmering chewy rice cakes, soft fish cakes, and radish in a clear broth.
This Korean street-food soup is made by simmering chewy rice cakes, soft fish cakes, and radish in a clear broth. Warm and mild, it’s a good choice for a simple lunch or dinner on a chilly day.
Street food · 20 minutes to cook
Nutrition (per 701.5g serving): 370.6 kcal · protein 15.2g · carbohydrate 66.9g · fat 5.7g · sodium 1395.7mg
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: Stir once or twice while cooking so the rice cakes don’t stick to the bottom of the pot.
Tips: Fish cakes can add saltiness, so season with salt a little at a time at the end.
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Ingredients (1 serving)
- Water — 450 ml
- Dried anchovies — 5 g
- Kombu — 3 g
- Daikon radish — 70 g
- Fish cake — 70 g
- Rice cakes — 80 g
- Green onion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g