Korean Food: Fried Fish Cake and Egg Soup (어묵 계란국) Recipe Video

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Water4 Cup (64 tbs)
 Fried fish cakes1 Cup (16 tbs)
 Onions1⁄2 Cup (8 tbs)
 Eggs2
 Green onion stalks2 Large
 Red hot pepper1 Tablespoon (Optional)
 Garlic1⁄2 Tablespoon, minced
 Soup soy sauce2 Teaspoon
 Salt3⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 151 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 0.79 g4%

Trans Fat 0 g

Cholesterol 115.4 mg

Sodium 929.7 mg38.7%

Total Carbohydrates 12 g4%

Dietary Fiber 0.84 g3.3%

Sugars 3.6 g

Protein 12 g23.3%

Vitamin A 7.3% Vitamin C 15.6%

Calcium 3.2% Iron 4.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. On a chopping board, chop the fried fish cake into ⅓ x 1 inch strips, slice the onion into ¼ inch pieces, cut the green onions into ¼ inch pieces and slice the red hot pepper thinly (optional).

MAKING
2. In a pot, pour 4 cups of water, add the chopped fried fish cakes. and cook it on medium-high heat.
3. Once the water starts to boil, add the onion, soup soy sauce, and salt. Cook covered for 7 minutes on medium-high. Add minced garlic and stir well.
4. In a bowl, beat the eggs and pour this in the boiling fish soup. Slowly stir and cook for 2 more minutes on high heat.
5. Lastly, add the chopped green onions and red hot peppers. Cook for another minute and turn off the heat.

SERVING
6. Serve the fried fish cake and egg soup in a soup bowl, garnished with chopped cilantro.

NOTES
Adjust the saltiness with soup soy sauce or salt. If you have Sempio Youndoo, use a little of it for seasoning. That will give you a better flavor.
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