Eomuk guksu, also known as fish cake noodle soup, is a traditional Korean dish that is perfect for any time of the year. This hearty soup consists of chewy noodles swimming in a savory broth filled with slices of fish cake and various vegetables. Not only is it delicious and easy to make, but it also has a rich history that dates back to ancient times.

This recipe is a twist on the traditional Korean dish, eomukguk.

Ingredients
4 ounces Korean tubular fish cake (4 to 8 pieces)
4 ounces Korean Radish
2 Green Onions
7 ounces Ssal somyeon 쌀 소면 (Rice Somen)
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

Optional Garnish
2 large eggs
1 hot red or green chili pepper

Directions

Fish cake
Slice the fish cake into roughly 1/2 inch thick pieces.
Cut the radish into into roughly 1/4 to 1/2 inch thick rounds. then slice into rough rectangles.
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.

Optional 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.

Pairings:
Serve warm with fresh kimchi, Korean cucumber salad, or with other namul dishes. Makgeolli or soju go well with this dish..