Eomuk Guksu

어묵국수
This is a variation of the Korean eomukguk or fishcake soup.

Ingredients

4 ounces Korean or Japanese tubular fish cake -- (4 to 8)
4 ounces Daikon Radish
2 Green Onions
7 ounces asian noodles
2 tablespoons Soup Soy Sauce

Substitute :
Flat fish cake sheet or variety fish cake for tubular fish cake

Broth

1 ounce dried anchovies
1/2 ounce Kelp
6 cups Water

Garnish
2 large eggs
1 hot red or green chili pepper

Directions

Preparation

Slice the fish cake into roughly 1/2 inch thick pieces.
Cut the radish into into roughly 1/4 inch thick rounds.
Cut the green onion into roughly 1/2 inch long pieces.

Noodles
Bring about 4 cups water to a full boil over high heat.
Add noodles, reduce heat to medium, and return to a soft boil.
Cook until desired tenderness. (taste test often to ensure they are not over cooked)
Remove from heat, rinse in cold water, and drain.
Place the noodles into serving bowls.

Broth
Add kelp and anchovies to cold water and soak for 1/2 hour.
Bring to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.

Garnish
Eggs
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.

Pepper
Slice the chili pepper in half from top to bottom, remove seeds and any pith, then sliver each half from top to bottom.

Final
Return the broth to a simmer over medium low heat.
Add the radish slices and simmer about four minutes.
Add the fishcake and the soup soy sauce, return to a simmer, and cook for two to three minutes.
Add the green onion and cook an additional minute.
Ladle the soup over the noodles then top with garnish.
Serve warm with fresh kimchi.

Nutrition Information

Serving size: 1/3 of a recipe (24.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 305.21
Calories From Fat (19%) 58.14
Calories From Protein (34%) 102.85
Calories From Carbohydrates (47%) 144.22
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 6.36g 10%
Saturated Fat 1.46g 7%
Monounsaturated Fat 2.03g
Polyunsaturated Fat 1.2g
Trans Fatty Acids 0g
Cholesterol 203.97mg 68%
Sodium 1278.49mg 53%
Potassium 691.24mg 20%
Total Carbohydrates 38.33g 13%
Fiber 3.32g 13%
Sugar 2.61g
Sugar Alcohols 0g
Net Carbohydrates 35.01g
Protein 25.32g 51%
Vitamin A 544.54IU 11%
Vitamin C 33.95mg 57%
Calcium 165.75mg 17%
Iron 3.41mg 19%
Vitamin E 0.74mg 7%
Vitamin D 17.11IU 4%
Thiamin 0.15mg 10%
Riboflavin 0.34mg 20%
Niacin 3.31mg 17%
Vitamin B6 0.28mg 14%
Folate 65.61mcg 16%
Vitamin B12 2.11mcg 35%
Pantothenic Acid 0.85mg 9%
Vitamin K 47.58mcg 59%
Phosphorus 289.77mg 29%
Magnesium 99mg 25%
Zinc 1.14mg 8%
Copper 0.22mg 11%
Manganese 0.24mg 12%
Selenium 27.66mcg 40%
Alcohol 0g
Caffeine 0mg
Water 593.72g 0% 

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