Spicy and Refreshing Bean Sprout and Fish Cake Soup
The Perfect Hangover Cure! Spicy and Refreshing Bean Sprout Fish Cake Soup Recipe
Enjoy this wonderfully refreshing soup, perfect for a hangover, by adding crisp bean sprouts to a spicy fish cake broth. Simple yet packed with deep flavor.
Main Ingredients- Fish cakes (square or roll type) 200-300g
- Radish (small) 1/2 piece
- Fresh bean sprouts 200g
- Green onion 1/2 stalk
- Korean green chili peppers 2-3 (adjust to spice preference)
Seasoning and Broth Ingredients- Olive oil 2 Tbsp
- Korean chili powder (gochugaru) 2 Tbsp
- Rice wine or cooking wine 2 Tbsp
- Minced garlic 1 tsp
- Soy sauce for soup (guk-ganjang) 2-3 Tbsp (adjust to taste)
- Black pepper, a pinch
- Olive oil 2 Tbsp
- Korean chili powder (gochugaru) 2 Tbsp
- Rice wine or cooking wine 2 Tbsp
- Minced garlic 1 tsp
- Soy sauce for soup (guk-ganjang) 2-3 Tbsp (adjust to taste)
- Black pepper, a pinch
Cooking Instructions
Step 1
First, prepare all your ingredients. Slice the radish into thin, bite-sized pieces (nabak-style). Cut the fish cakes into your preferred serving size. Rinse the bean sprouts thoroughly under running water and drain well. Chop the green onion diagonally into large pieces. Slice the Korean green chilies diagonally as well.
Step 2
Heat the olive oil in a pot over medium-low heat. Add the sliced radish and the white parts of the green onion (to infuse flavor) and stir-fry with the Korean chili powder for 2-3 minutes. This step helps to render chili oil, giving the soup a beautiful color and deeper flavor.
Step 3
Pour 4-5 cups (800ml-1000ml) of water or anchovy-kelp broth into the pot with the sautéed radish and green onion. Using a homemade broth will add even more umami.
Step 4
Once the liquid comes to a boil, add the cut fish cakes and minced garlic. Let it boil vigorously. You’ll notice the fish cakes puff up and float to the surface as they cook. Simmer for about 5-7 minutes until the fish cakes are cooked through.
Step 5
When the fish cakes are fully cooked and floating, add the rinsed bean sprouts and the sliced Korean green chilies. Cook for just a brief moment longer after adding the bean sprouts to maintain their crisp texture. Taste the broth and adjust the seasoning with soy sauce for soup or salt as needed.
Step 6
Because we sautéed the radish and green onion with chili powder initially to create chili oil, the gochugaru doesn’t clump and disperses evenly, creating a beautifully red and refreshingly spicy broth. Add a pinch of black pepper at the end for an extra layer of aroma and flavor.
