How to make konjac fish cake soup / Making fish cake soup
It is even more delicious because garaetteok is added to the cool and spicy konjac fish cake soup.
2 serving
Within 30 minutes
음식산책foodwalk
Ingredients
  • fish cake
    3piece
  • Devil's-tongue jelly
    250g
  • Bar rice cake
    10ea
  • Cheongyang red pepper
    2ea
  • Water
    700ml
  • Salt
    1/2TS
  • the liquid of tuna
    1TS
  • Soy sauce
    1TS
  • Vinegar
    1TS
  • Sugar
    1/2TS
  • Water
    1TS
  • Cheongyang red pepper
    1ea
Cooking Steps
STEP 1/9
Pour 700ml of water into the pot and boil it again with a pack containing stir-fried anchovies.
STEP 2/9
Cut fish cakes into triangular shapes to make them easy to eat.
STEP 3/9
Dip the konjac in vinegar for a while to make it more chewy and cut it into a square shape.
STEP 4/9
Soak the rice cake in water and drain it
STEP 5/9
Cut Cheongyang peppers diagonally and chop green onions to prepare them.
STEP 6/9
When the anchovy stock starts to boil, put the rice cake first, then put the fish cake and konjac and boil it for 5 minutes
STEP 7/9
If you read the ingredients carefully, season the salt and tuna and add Cheongyang red pepper and green onion.
STEP 8/9
Make the sauce by adding the sauce ingredients.
STEP 9/9
Transfer the konjac fish cake soup to a bowl.
It's fun to eat fish cake soup with konjac and garaetteok. It tastes even better when you make sauce and dip it.
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