Savory Skewered Fish Cake Soup
How to Make Delicious Skewered Fish Cake Soup with Rich Anchovy Broth
As the weather turns chilly, a warm bowl of soup is just what we crave! This Skewered Fish Cake Soup, made with a savory anchovy broth and fragrant mi-na-ri (Korean celery), is incredibly easy and perfect for camping trips or cozy evenings at home. The addition of autumn radish lends a refreshing crispness to the broth, making it a comforting and delicious meal without any secret ingredients. Enjoy the nostalgic taste reminiscent of street food stalls!
Soup Ingredients- Various types of fish cakes (for skewers and for slicing)
- 1/4 Korean radish (mu)
- 1 pack dried anchovies for broth (or about 20g)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 4-5 pieces dried kelp (dashima, approx. 10x10cm)
- Pinch of black pepper
- 1 liter water
- 1 red chili pepper
- 1 green chili pepper (or Korean chili pepper – Cheongyang)
- 1/3 Tbsp coarse sea salt (or to taste)
- 5 sprigs mi-na-ri (Korean celery/parsley)
- Optional: Shiitake mushrooms, hard-boiled eggs
Dipping Sauce- 5 Tbsp regular soy sauce (Jin-ganjang)
- 2 Tbsp cooking wine (Mirin)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp chopped green onions
- 1 chopped green chili pepper (optional)
- 5 Tbsp regular soy sauce (Jin-ganjang)
- 2 Tbsp cooking wine (Mirin)
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp chopped green onions
- 1 chopped green chili pepper (optional)
Cooking Instructions
Step 1
First, let’s create a delicious anchovy broth. In a pot, combine 1 liter of water, 1 Tbsp soy sauce for soup, 1 pack of dried anchovies, and 4-5 pieces of kelp. Bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for about 10 minutes. Remove and discard the kelp and anchovies, leaving you with a clear, flavorful broth.
Step 2
Slice the Korean radish into thin, flat pieces, about 0.5 cm thick. If you enjoy eating the radish in the soup, you can also cut it into larger chunks. This method helps to infuse the broth with a refreshing sweetness.
Step 3
Take half of your fish cakes and cut them into bite-sized pieces, approximately 3-4 cm. These pieces are easy to eat along with the broth.
Step 4
For the remaining half, thread them onto wooden skewers. Roll up square fish cakes before skewering, and cut longer ones into manageable lengths. You can also add boiled quail eggs or rice cakes to the skewers for a more substantial soup. Skewered fish cakes add a fun presentation and evoke the feeling of eating at a traditional street food stall.
Step 5
Add the sliced radish and 1/3 Tbsp of coarse sea salt to the prepared anchovy broth, and bring to a boil over high heat. Adding coarse salt at this stage helps create a clearer, more refreshing broth. Adjust the saltiness to your preference. (Tip: If it’s not salty enough, add more salt. You can also add a splash of mentsuyu for extra umami, or shiitake mushrooms for a deeper flavor.)
Step 6
Once the radish in the broth is boiling, add all the prepared fish cakes (both sliced and skewered). Continue to boil over high heat after adding the fish cakes.
Step 7
While the soup is simmering, prepare the remaining ingredients. Cut the fragrant mi-na-ri into lengths of about 4-5 cm. (Crown daisy can also be used.) Thinly slice the red chili, green chili, and green onion diagonally. Having these prepped makes the final steps a breeze.
Step 8
The soup is almost ready when the fish cakes are tender and cooked through. Avoid overcooking, as the fish cakes can become mushy. Simmer for another 5-7 minutes until they reach a delightful, yielding texture.
Step 9
Once the fish cakes are cooked, add the sliced red chili, green chili, and green onion. Let it simmer for a short while longer to allow the flavors to meld and add a pleasant kick.
Step 10
Turn off the heat and generously top the soup with the fresh mi-na-ri. The residual heat will gently wilt the greens, releasing their aroma and enhancing the flavor. Finish with a sprinkle of black pepper. Serve with the accompanying dipping sauce for a complete and satisfying meal.
Step 11
Let’s make a tasty dipping sauce for the fish cakes. In a small bowl, combine 5 Tbsp regular soy sauce, 2 Tbsp cooking wine, 1/2 Tbsp sugar, 1/2 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Mix well. For a spicier kick, you can add chopped green onions and minced green chili. (Tip: Finely chopped mi-na-ri stems can be added to the sauce for extra fragrance. This sauce is also versatile and can be used for other dishes like pancakes or stir-fries.)
