어묵국
Eomuk-guk is a fairly simple soup that has a lot of flavor. We would rotate this soup with others at our restaurant as a complimentary guk that we served to customers while they waited for their meal to be ready, but it could also be served as a main soup dish.
At home, this is a dish we typically prepare in anticipation of the hottest days of summer.

Ingredients
6 ounces Korean fish cake, any shape
4 ounces Korean Radish
2 Green Onions
1 tablespoon Soup Soy Sauce

Broth
3 or 4 cubes of Myeolchi-Dashima-Yuksu
6 cups water
OR
   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
Tubular: Slice the fish cake into roughly 1/2 inch thick pieces.
Flat Sheet:  Cut into 1/2 inch wide strips, then into 1 inch rectangles.

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.

Broth
Add the concentrated broth ice cubes to 6 cups water and bring to a simmer.
OR
Add kelp to cold water and soak for 1 hour.
Pinch off and discard the head and black belly strip from the anchovies.
Toast in dry pan (no oil) for two or three minutes.
Place the toasted anchovies in a spice bag and add to the kelp water.
Bring to a slow simmer over low heat.
Simmer for twenty to thirty minutes.
Remove the anchovies and discard.
Slice the kelp into thin strips and set aside.
Return the broth to a simmer.

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
Add the radish slices to the broth 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.

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