My Korean Kitchen · by Sue | My Korean Kitchen★ 4.8 (9)
Korean Fish Cake Soup
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 46%
CARBS 18G25% OF CAL
3G FIBER3G SUGAR12G OTHER
FAT 13G42% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light Korean soup with fish cakes, radish, and seaweed in an anchovy-kelp broth. A popular street food that is refreshing and savory.
mainkoreansoup🍲 stockpotdairy free
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Nutrition & ingredients
Ingredients
serves 2- 200 g Korean fish cakes ((7 ounces))
- 30 g green onion ((1 ounce), thinly sliced)
- 1 Tbsp soy sauce
- 1 Tbsp rice wine
- 1 tsp minced garlic
- A few sprinkles ground black pepper
- fine sea salt to taste (, optional, I didn’ use any.)
- 6 cups water
- 10 g dried kelp ((0.4 ounces))
- 30 g dried anchovy ((1 ounce), head and black innards removed)
- 100 g white radish / Korean radish / daikon radish ((3.5 ounces), thinly sliced)
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 46%
CARBS 18G25% OF CAL
3G FIBER3G SUGAR12G OTHER
FAT 13G42% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1413mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 774mg
- Calcium
- 312mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.