Korean Rice Soup with Fish Cakes

Ingredients

• 2 cups cooked rice
• 8 oz fish cakes
• 4 stalks green onions
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tsp sesame oil
• 6 cups water
• 1 tsp salt

Instructions

1. 1

   Slice the 4 green onions, separating white and green parts. Mince the 2 garlic cloves. Cut the 8 oz fish cakes into bite-sized strips.

2. 2

   Heat 1 tsp sesame oil in a large pot over medium heat. Add the white parts of the green onions and the minced garlic, sauté until fragrant, about 1 minute.

3. 3

   Add the 6 cups water and 2 tbsp soy sauce to the pot. Bring to a boil over high heat, then reduce to a simmer.

4. 4

   Add the fish cake strips and 2 cups cooked rice to the simmering broth. Cook for 5-7 minutes, until the fish cakes are tender and the rice is heated through.

5. 5

   Season with 1 tsp salt (adjust to taste). Ladle the soup into bowls and garnish with the remaining green onion greens. Serve hot.

Tools you’ll need

• Large pot
• Knife
• Cutting board
• Ladle

More recipes like this

• 

  Cauliflower Mash with Mango and Sesame Seeds

  30 min

• 

  Cheese Fondue with Wine and Bread

  30 min

• 

  Argentinian Alfajores

  25 min

• 

  Cherry Cake

  50 min