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Fishcake skewers in seaweed soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Fishcakes are widely eaten as street snacks as they are hearty, flavoursome and easy to cook. This Japanese-style dish is a classic example, with the tender fishcake cooked on skewers in a rich, seaweed-flavoured soup. Perfect for a quick bite!

Ingredients

  • 16 fishcake slices or fish balls
  • 16 wooden skewers

Method

  1. Pierce each slice of fishcake or fish ball with a wooden skewer, and then set aside.
  2. To make the dip, mix the dark soy sauce and sesame seeds in a small dish, adding the wasabi paste to taste.
  3. To make the soup, put the radish in a pan with the seaweed and 2 litres<

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