Description
Fish cake soup. This light, savory soup is briny, spicy, and salty in a way that pairs wonderfully with an ice-cold bottle of soju. The unique spongy texture and deeply satisfying flavor of the fish cakes is a winning combination.
Ingredients
- 2 cups fish cakes, cut into uniform shapes for threading onto skewers
- 8 bamboo skewers, or as needed
- 4 cups anchovy stock
- 1 cup daikon radish cut into 1/4-inch slices
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 2 scallions, sliced
- 1 Korean red chile pepper, thinly sliced
- 1 small bunch Swiss chard leaves, sliced
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4