A Special Kimchi Stew with Fish Cakes and Glass Noodles
Enjoy a Delicious Kimchi Stew Enriched with Fish Cakes and Glass Noodles!
Today, we’re introducing a special kimchi stew that enhances both flavor and texture with common ingredients like fish cakes and glass noodles. When you crave a clear and refreshing kimchi soup, you might ponder what to add – perhaps tofu, bean sprouts, or fish cakes? Sometimes, family members have different preferences. This recipe aims to satisfy everyone: your husband who likes bean sprouts, your daughter who prefers tofu, and your son who loves fish cakes! We’ll make a kimchi stew with a refreshing broth and chewy glass noodles. One sip, and you’ll exclaim, ‘Wow, adding glass noodles to kimchi stew is truly delicious!’
Ingredients- 1/3 head well-fermented kimchi
- 2 sheets of square fish cakes
- 1 onion
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to kimchi’s saltiness and spice level)
- 2 Tbsp soup soy sauce (or fish sauce)
- 1 Tbsp cooking wine (mirin)
- Plenty of anchovy-kelp broth (approx. 6-8 cups)
- 1 handful dried glass noodles (approx. 50g)
- 1/2 Tbsp minced garlic
- 1/2 stalk green onion
- A pinch of black pepper
Cooking Instructions
Step 1
The secret to a deep and refreshing broth! Prepare a delicious broth by boiling anchovies, kelp, and dried pollock (or dried bonito flakes) for about 20 minutes. Remove the kelp as soon as it starts boiling to avoid a bitter taste.
Step 2
Chop the kimchi into bite-sized pieces. Slice the onion thinly. Cut the fish cakes similarly to the kimchi. Soak the dried glass noodles in lukewarm water for about 15-20 minutes to rehydrate.
Step 3
Add the chopped kimchi, sliced onion, and cut fish cakes to the prepared anchovy broth. Bring to a boil over high heat.
Step 4
Simmering fish cakes together adds umami to the broth and provides a heartier texture. At this stage, adding 1-2 Tbsp of gochugaru and 1 Tbsp of cooking wine will further enhance the broth’s flavor. A little cooking wine in broth dishes helps eliminate any gamey odors and boosts the savory taste.
Step 5
Since the saltiness and ripeness of kimchi can vary, adjust the amount of gochugaru and soup soy sauce to your preference. It’s important to taste and adjust based on the kimchi’s flavor.
Step 6
Once the kimchi broth has beautifully infused and come to a rolling boil, add 1/2 Tbsp of minced garlic and the rehydrated glass noodles. Be careful not to overcook the glass noodles, as they cook quickly.
Step 7
When the glass noodles turn translucent and are tender, add plenty of diagonally sliced green onions for a fragrant finish.
Step 8
Taste the broth and adjust the seasoning. With plenty of broth, this stew leans more towards a clear and refreshing kimchi soup than a heavy stew, making it a light and enjoyable option, especially for breakfast. Eating it with a bowl of rice is incredibly comforting!
Step 9
Finally, season with salt or soup soy sauce to your liking. A sprinkle of black pepper, if desired, will add another layer of rich flavor.
