
If you've ever been to Korea in winter, you would easily relate how heavenly it feels to cup your hands around on a freezing winter day to sip hot fishcake soup from a street cart. The hot chestnuts sold on street corners in New york during winter time are nice, but when it comes to ranking the best winter street foods, I think they still come behind the fishcake skews and the soup in Korea...Oh, I miss them so much!
Fishcake skews are even better if had with tteokbbokki. So, whenever I make fishcake skews, I also try to serve it together with tteokbbokki, or vice versa. In fact, if you see my How to make best Ttukbbokki post (see ingredients), you will find out why I insist serving these two dishes together. ;)
For 4 servings
For soup base:
dry anchovies (20)
dry kelp (8)
Daikon radish (1/2)
leek (1 stalk)
onion (1, medium)
garlic (6 cloves)
water (10 cup)
Other:
fishcake and skews (12)
Korean soy sauce (3 tbl)
ground pepper
1.

2.

3.

4.

5.

6.

Related Posts:
Fish Cake Skews
3 comments:
HI, i just want to ask you about the Korean recipe.
could i just change the dried anchovies with the anchovies powder??
is it the same?
I love your blog, by the way!!
keep it up :D
thanks
Hi Cerissa,
My answer is No. I also have anvhovies powder, but this is only used for some extra seasoning not for making broth. Besides, the anchovy powder makes soup really messy since they don't dissolve. So, you don't want to use it in clear soup like this one.
oh okay~
thank you very much :D
Post a Comment