Uhmooktang (어묵탕)

10 mins
Serves 1
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Directions

  1. 1Peel and cut the Korean radish into large pieces.
  2. 2Boil 3 cups of water with anchovy and kombu.
  3. 3Add the radish to the boiling water.
  4. 4Season with 1 teaspoon each of soy sauce, fish sauce, and minced garlic.
  5. 5Boil for 8-10 minutes until the radish is soft.
  6. 6Add all the fish cakes (frozen or not).
  7. 7Add ddduk, serrano pepper, and scallions.
  8. 8Add a generous amount of black pepper and salt to taste.
  9. 9If desired, fold the fish cake sheets and thread them onto skewers for the "true Korean aesthetic."

Ingredients

  • 3 cups water
  • 2 anchovy
  • 1 kombu
  • 1 moo (Korean radish)
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp minced garlic
  • 8 sheets of fish cake
  • 6 ddduk
  • 1 serrano pepper
  • 1 scallions
  • 1 generous amount black pepper
  • 1 to taste salt

Equipment

knifecutting boardpotstovespoonchopsticksskewers