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"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."
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25 m servings 131
Original recipe yields 4 servings


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  1. Thread fish cakes onto bamboo skewers.
  2. Combine fish cake skewers, anchovy stock, radish, garlic, and soy sauce in a small pot and bring to a boil, about 5 minutes. Reduce heat and simmer until flavors come together, about 10 minutes.
  3. Garnish soup with scallions, chile pepper, and chard leaves, which will wilt into the soup. Serve immediately.


  • Editor's Note:
  • This dish is traditionally made with fresh chrysanthemum leaves instead of chard. Sometimes called crown daisy, chrysanthemum leaves may be found at Asian markets in the spring to autumn seasons.

Nutrition Facts

Per Serving: 131 calories; 1.9 13 14.6 31 1271 Full nutrition

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